星期二, 11月 24, 2009

食譜: 大和魚雷 (Fry fish ball in Japanese style)

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轉左去sina 果然少左人留言, 不過垃圾廣告都少左好多, 真係舒服晒呀

不過為免大家唔習慣,

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我平日會繼續開放哩邊比大家留言, 平日我都仲有時間去刪除, 等假日或周末前個篇食譜, 我就會轉去sina

今日哩個食譜真係超正, 魚滑加上日式炸法,

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超掂呀, 配泰式酸甜醬, 茄汁, 吉列豬扒汁就最啱, 我唔係講笑, 哩個餸,
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我諗我會煮多幾次, 真係好好味呀

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Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people |  Calories 熱量: 1400 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 魚滑1磅左右 (1 lbs of fish paste)
tonytsang and kareny recipy
2- 麵包糠2杯 (2 cup of bread crumb)
tonytsang and kareny recipy
3- 蛋2隻, 發勻 (2 medium egg, blended)
tonytsang and kareny recipy
4- 粟粉1/2杯 (1/2 cup of corn starch)

醃料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 麻油1/2湯匙 (1/2 tbsp of sesame oil)
tonytsang and kareny recipy
2- 鹽1茶匙 (1 tsp of salt)
tonytsang and kareny recipy
3- 白胡椒粉1茶匙 (1 tsp white pepper)
tonytsang and kareny recipy
4- 蒜粉1茶匙, 非必要 (1 tsp of garlic powder, optional)

做法 Steps

nytsang and kareny recipy

1- 魚滑和醃料攪勻, 再弄成10-12份圓球,再平均順序沾上粟粉, 蛋漿, 和麵包糠, 小心放於碟上, 雪15分鐘 (圖1)
tonytsang and kareny recipy
2- 快火落油(約1杯)起鑊, 快火將魚球炸香表面至微黃(約1-2分鐘) (圖2), 轉慢火, 再將魚球炸熟(約3-4分鐘), 盛起, 將油再大火燒滾, 再放魚球炸至金黃(約1-2分鐘), 隔好油, 上碟即成

tonytsang and kareny recipy
1- Mix the marinade with the fish paste.  Split the fish paste into a 10-12 fish balls.  Coat evenly each fish balls with corn starch, then egg, and then bread crumb.  Put it on the dish and cool it in the fridge for 15 minutes.
tonytsang and kareny recipy
2-  Heat the pan with 1 cup of oil over high heat.  Fry the fish balls until light brown (around 1-2 minutes) (fig.2).  Turn the heat to low, and continue to fry the fish balls until done (around 3-4 minutes).   Put the fish ball aside.  Reheat the oil over high heat until boiled.  Fry the fish balls again until golden (around 1-2 minutes).  Drain it well  and dish it up.   Serve it in hot.

貼士 Tips
1- 炸食物不一定要很多油, 只要用一個深而不闊的鋼鍋就可以了, 空間少了, 用的時間則要多一點, 但油卻可以用少很多
tonytsang and kareny recipy
2- 炸食物必先要先快火, 令表面盡快煎封, 之後轉慢火煮熟食物, 最後炸多一次目的是逼油出來, 令食物吸收較少油份
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- It is not necessary consuming a lot of oil for deep frying.  Just use a pot that is deep and narrow will do the work.  However, it will take longer to fry all the foods as it has less space. 
tonytsang and kareny recipy
2- Deep fry the food over high heat to seal the surface as soon as possible.  Then turn the heat to low in order to cook the food properly.  Fry it again over high heat in order to release oil from the food.
tonytsang and kareny recipy

3- Click here to understand what is (Cooking terms in this recipe)

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22 則留言 :

  1. " 果然少左好人留言"
    雖然知係打錯字,但係第一眼睇落去好好笑.
    我唸Fish Paste 係 魚膠, 因為 魚滑應該 係精囊.
    I guess chilli sauce as a dipping would be good too (for those who love hot &spicy).
    [版主回覆11/26/2009 11:51:00]改返啦, 哈哈 唔知呢, 我都係睇 魚滑個盒個英文翻譯係咁, 所以咪照寫囉

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  2. 早晨呀通通,果班人真係無聊到震,下面呢位......?
    我覺得呢個真係好易整又好味呀! 不過要開油炸我真係未試過
    [版主回覆11/26/2009 11:53:00]開油炸唔係難, 不過唔想咁多油煙記得要開窗

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  3. Si Man Chau 周斯敏2009年11月25日 上午1:06

    通少、我連開自己個Blog都有問題、好慢好慢、開一個page要幾分鐘、根本無辦法寫(浄係開自己個Blog有問題、開你個又無事、奇怪!)我打算搬Blog了、学你去Sina開個、「重新做人」
    [版主回覆11/26/2009 11:53:00]sina 真係唔錯, 又易用

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  4. 我有我的新空間2009年11月25日 上午1:43

    這個要試, 但麵包糠要返香港買.
    [版主回覆11/26/2009 11:53:00]國內連麵包糠都無?

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  5. 我比較懶,少去SINA果邊探你啦!!
    今次炸魚滑好正呀,就咁睇都似炸蟹鉗添!!
    [版主回覆11/26/2009 11:54:00]唔係你懶, 只係我怕啲廣告, 所以先咁麻煩

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  6. 好熱氣呀, 我唔食呀~~~
    [版主回覆11/26/2009 11:54:00]一兩次, 唔怕啦

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  7. 其實唔炸野仲有一個問題就係,炸完d油處理時好煩
    [版主回覆11/26/2009 11:56:00]唔煩, 儲埋一碗, 醃肉又落啲, 煮餸又落啲, 好快用晒 其實油用多次無問題, 但唔好不斷重覆用

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  8. 呢個睇落都真係好掂, 絕對要試下
    [版主回覆11/26/2009 11:56:00]實難唔到你

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  9. lee個係好似酥炸鯪魚球呀!不過要加粟粉落魚膠度攪 o架,你 lee 個唔駛,我口感會唔會實啲 o架?
    我先到有個網友有個對付垃圾電郵嘅方法,就係每 post 完一個新 blog,都 post 多一個垃圾 blog,垃圾 blog 寫明叫人唔好留言,因為會成個 delete 嘅,咁樣啲垃圾留言就會去哂嗰個 blog 度,一次過 delete 個 blog 就得 o架了,乾手淨腳呀!
    我未試過,因為都唔係好多人留言俾我,你可以試下吖!
    [版主回覆11/30/2009 23:16:00]唔加粉, 反而仲好味呀
    你個方法唔多work, 因為我試過

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  10. 我有我的新空間2009年11月26日 上午12:37

    國內那些所謂麵包糠其實是粉狀的, 應該叫麵包粉會貼切啲!
    [版主回覆11/30/2009 23:17:00]都可以嘅, 質感唔同

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  11. 濃情朱古力碰上士多啤梨2009年11月26日 上午12:57

    好正呀, 炸野我岩呢, 不過我屋企好少炸野食, 怕浪費油呢
    [版主回覆11/30/2009 23:19:00]唔怕的, 淨低可以炒菜, 醃肉, 唔會徙

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  12. 你個blog好正呀>3<
    我岩岩開始學整野食呀...
    希望可以做到入得廚房出得廳堂!
     
    [版主回覆11/30/2009 23:19:00]多整就自然會得, 試多啲啦

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  13. i want fish paste tooooooooo... but i didnt see that in china town last time...... i only got normal fish ball at home..hai..
    [版主回覆11/30/2009 23:19:00]fish ball is not the same....try other one... where do you live?

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  14. 學會這個炸魚雷小孩可以邊看電視邊吃啦!
    [版主回覆11/30/2009 23:20:00]係呀, 送汽水, 一流, 哈哈

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  15.          吉列鯪魚球,真係未聽過喎!
    [版主回覆11/30/2009 23:20:00]未呢, 試吓啦, 超正

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  16.         " 試吓啦, 超正 "         但係我勁怕炸 嘢,之後都唔知點處理煲油好,唔通倒哂佢咩!
    [版主回覆12/02/2009 03:22:00]唔怕嘅, 炸完啲油, 可以用嚟醃肉, 炒菜, 好快就會用晒

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  17. 唉!咁就幫你唔到了!
    [版主回覆12/02/2009 03:22:00]唔緊要啦

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  18. i live in london ar... even though there are lots of shops in china town, i always dont find what i need as the place is too crowd.
    [版主回覆12/05/2009 02:56:00]yes.... i understand.  London is not easy to get all the ingredient.

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  19. 哇呢個我中意,如果fusion配蜆芥汁吾知會點味道呢?
    [版主回覆12/05/2009 03:56:00]蜆芥汁我未用過, 所以唔知, 不過你可以試吓, 試完再話我知, 哈哈

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  20. 魚滑係唔係即係鯪魚肉?
    [版主回覆01/28/2010 01:14:00]無錯~~

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  21. 我想問點先可以令炸野冇禁易淋???? 我成日炸完di薯餅同豬扒放一陣就淋,點先可以好似係街果di炸野放係到好耐都仲脆~
    [版主回覆07/13/2010 00:47:00]放到好耐都脆係好難的, 你最多都係放入焗爐熱著佢, 咁就會脆口啲, 再唔係食前要炸多鑊
    炸物要脆, 除非佢唔濕, 所以唔好立即蓋著佢, 當放了一會, 他自然會吸收空氣中的水份變腍

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  22. 好好味呀 thank you so much
    [版主回覆08/18/2010 20:53:00]好味就好啦, 呵呵

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