星期四, 2月 18, 2010

自創食譜: 腐皮魚卷 (Pan fry Bean curd wrap)


沒有yahoo 戶口的, 可以去sina blog留言:
http://tonykaren.mysinablog.com/

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哩排唔知點解, 晚餐無咩新靈感, 哩個星期已經有兩個餸我自己覺得煮得麻麻, 連相都唔想影呀

雖然係咁, 但就對傳統小吃,

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甜品特別有興趣, 昨日再焗多次黃金糕:
http://hk.myblog.yahoo.com/tony-karen/article?mid=23132

我今日就帶比啲同事吃, 我開頭還擔心外國人不喜歡, 幸好大家都十分喜歡, 有人欣賞,

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我也覺得很高興, 哈哈

還未完呀, 焗黃金糕時, 我手痕痕,

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又學人整馬拉糕呀, 我從未整過呀, 都唔知得唔得架, 點知一整完, 趁熱吃了一片時,
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嘩, 好好味呀, 我覺得超鬆軟呀, 有機會等我再試先得, 如果整得好, 我會刊登出來和大家分享, 如果想搶先看看食譜, 可以去通之廚房FB版看看:
http://www.facebook.com/pages/tong-zhi-chu-fang/217282679288

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今日哩個腐皮卷都係實驗之一, 因為我未試過用新鮮急凍腐皮去整餸, 估唔到效果咁好呀, 腐皮買回來大大塊, 我會將佢一開四, 再分袋, 然後將唔用嘅放入冰格雪藏, 到要用嘅時候, 就於室溫等30分鐘就可以用, 非常方便呢

你見我個煎得唔靚仔就知腐皮有幾容易濃呢,

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所以記得用細火煎呀, 味道好, 做法亦唔複雜, 我希望大家都喜歡啦 

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(password: tonytsang)

Prep 準備: 30 minutes |  Cook烹調: 15 minutes |  For 份量: 2 people |  Calories 熱量: 750 (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- 3大張鮮腐皮 (3 large bean curd sheet)
tonytsang and kareny recipy
2- 鯪魚滑1磅左右 (1 lbs of fish paste)
tonytsang and kareny recipy
3- 中型洋蔥半個, 去衣切絲 (1/2 medium onion, sliced)
tonytsang and kareny recipy
4- 蔥粒3湯匙 (3 tbsp of diced green onion)
tonytsang and kareny recipy
5- 罐頭馬蹄粒1罐(200克), 切粒 (1 cane of waterchestnut (200g), diced)
tonytsang and kareny recipy
6- 芫茜切粒, 2湯匙 (2 tbsp minced coriander)
tonytsang and kareny recipy
7- 紅蘿蔔2條, 去皮, 切幼絲 (2 red carrot, peeled, sliced finely)
tonytsang and kareny recipy
8- 粟米仔8條, 切幼絲 (8 baby corns, sliced finely)
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醃料 Seasoning
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, 芫茜, 蔥粒攪勻(圖1), 再弄成10-12份長條形備用, 再將紅蘿蔔,粟米仔飛水(2分鐘), 隔好水備用, 快火落1/2湯匙油起鑊, 加入洋蔥和1/3茶匙鹽炒至軟身盛起備用
tonytsang and kareny recipy
2- 將腐皮用濕布抹一下, 清理一下, 剪成10-12張約10cm x 8 cm 大小, 將魚滑料和紅蘿蔔絲, 粟米仔和洋蔥絲包成10-12條春卷形 (圖2) 
tonytsang and kareny recipy
3- 中火落油2湯匙起鑊, 油熱就轉成細火, 慢慢將兩面煎成金黃即成
tonytsang and kareny recipy
1- Mix in the fish paste, waterchestnut, coriander, green onion together (fig.1).  Divide the mixture evenly into 10-12 pieces in rectangle sharp.  Blanch the red carrot and baby corn for 2 minutes.  Drain it well and put it aside.  Heat the pan with 1/2 tbsp of oil over high heat.  Stir in the onion with 1/3 tsp of salt until soft.  Put it aside.
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2- Clean the bean curd with a wet towel.  Cut it into 10-12 sheets with 10cm width and 8 cm large.  Wrap it evenly the fish page, red carrot, baby corn and onion into 10-12 rolls (fig.2)
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3- Heat the pan with 2 tbsp of oil over medium heat.  When the oil is hot, turns the heat to low.  Pan-fry the each roll until both sides turn brown.  Dish it up and serve it in hot.
 

貼士 Tips
1- 如果腐皮包後不能埋口, 請用2茶匙生粉或麵粉加1茶湯匙水開成麵糊, 塗上封口處輕輕用手壓實即可
tonytsang and kareny recipy
2- 剪出來的腐皮, 可以加多一張腐皮, 用凍水浸軟作腐竹糖水:
http://hk.myblog.yahoo.com/tony-karen/article?mid=30416  
tonytsang and kareny recipy
3- 腐皮很容易會濃, 所以油燒熱就要改細火慢慢煎, 煎好一面先好反轉, 不要反太多減少弄穿腐皮的機會
tonytsang and kareny recipy
4- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- If you can seal the bean curd properly, you can use 2 tsp of corn starch or flour with 1 tsp of water to make the glue.  Add some at the end of the bean curd and press it gently and it should seal it up well.
tonytsang and kareny recipy
2- Reserve the remaining bean curd after cutting.  Add them with another bean curd sheet and soak all into cold water.  You can use it to make a dessert after:
http://hk.myblog.yahoo.com/tony-karen/article?mid=30416
tonytsang and kareny recipy
3- It is easy to burn the bean curd.  Therefore, only pan fry it slowly over low heat.  Do not flip it too often to avoid damage the bean curd.
tonytsang and kareny recipy
4- Click here to understand what is (Cooking terms in this recipe)


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沒有yahoo 戶口的, 可以去sina blog留言:
http://tonykaren.mysinablog.com/


16 則留言 :

  1. No.1~~!! It looks so good!  I love it 
    [版主回覆02/19/2010 21:56:00]Thank you...and yes.. you are the no.1

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  2. Si Man Chau 周斯敏2010年2月18日 下午6:17

    No. 2 !! Actually I like your 腐皮 with sligtly brown color that made it look yummy
    [版主回覆02/19/2010 21:56:00]be honest... it is a bit over..hehehe...it should be light brown :P

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  3. 我試過做 腐皮 素卷 , 但係未做過魚肉卷, I will try.  Thanks ^@^
    [版主回覆02/19/2010 21:57:00]用蝦一樣得, 點喼汁吃, 一流

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  4. 通少~我都住係美國L.A.架~都好想試下呢個餸,但唔係係邊度可以買到 腐皮?請問係咪係華人超市買到?係點既樣?可唔可以POST張相睇下係點既樣!!唔該哂!!
    [版主回覆02/19/2010 21:56:00]類似咁嘅

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  5. 濃情朱古力碰上士多啤梨2010年2月18日 下午11:26

    腐皮卷正呀, 等我試下先, 好似好簡單呀
    [版主回覆02/19/2010 22:01:00]簡單, 你實整得過我呀, 快啲試吓

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  6. 腐皮卷食就食得多了,但係自己未整過喎!真係懶得交關了!搵次真係要試下先!太多好嘢想整,但係我實在太懶了!
    [版主回覆02/19/2010 22:05:00]哈哈, 我都有好多野想試呀, 最近上o左癮呀

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  7. 堅決拒絕芫茜呀通少>口<
    [版主回覆02/19/2010 22:24:00]哈哈, 咁就唔好落啦

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  8. ◇◇◇◇◇ 亞比◇◇◇◇◇2010年2月19日 下午9:50

    你整野咁叻, 應該好快上手喇
    [版主回覆02/22/2010 21:54:00]過獎啦你~~~

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  9. 好味亞...咁唔煎, 改用炸又得唔得呢, 咪唔會咁燶囉...
    [版主回覆02/22/2010 21:55:00]得, 慢火炸一陣就得, 唔炸好耐的話, 唔會燶的

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  10. 陳師傅解答家居疑難學堂2010年2月20日 上午2:28

    通少 真叻
    [版主回覆02/22/2010 21:55:00]過獎啦你~~~

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  11. wah!好似好好味咁噃
    [版主回覆02/22/2010 21:55:00]味道真係唔錯

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  12. 我有我的新空間2010年2月21日 上午2:22


    送上金黃馬蹄糕, 祝你虎年黃金堆滿屋!
    [版主回覆02/22/2010 21:55:00]嘩, 睇到都流晒口水呀, 有無食譜?

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  13. 通少我有一個問題想問好耐, 但又唔好意思問. 因為個問題對你黎講比較無聊. 其實 鯪魚滑 係咪要中國店先有得買呢???? 定係可以係普通的美國超市都有得買?
    [版主回覆02/23/2010 06:21:00]小芝, 咩問題都歡迎你問, 沒有問題對我來說是無聊的, 我識答一定答的 以我所知, 通常都係中國店先有得買,美式超市未別有人識起肉再打成膠的

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  14. 謝謝你的答覆, 咁有好多要用 鯪魚做的菜我都唔做得.. :(
    [版主回覆02/23/2010 06:51:00]如果你唔挑釁的話, 買啲魚柳返黎(咩都得, 三文都得), 做哩個腐皮卷都可以的

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  15. 我有我的新空間2010年2月22日 下午11:53

    通少, 食譜已e-mail 你!
    我有我的新空間 blog 即將停用, 要探空間請往 http://digu.yahoo.com/y
    [版主回覆02/24/2010 11:04:00]收到了, 謝謝

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  16. 我成日響街食腐皮卷,不過通常好鬼油 ,自製健康好多
    [版主回覆02/26/2010 04:23:00]當然啦, 街個啲係油炸, 邊同自己煎咁健康呀

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