星期一, 6月 28, 2010

[自創食譜]: 魚子蝦球蒸豆腐 (Steam shrimps balls on tofu with tobiko)




夏天餸系列: 魚子蝦球蒸豆腐, 清清地,
爽口又好味道, 做法簡單, 包大家煮完都唔會出汗, 希望大家喜歡


print_icon-over.gif image by tonytsang_emotion
 
(password: tonytsang)

Prep 準備: 15 minutes |  Cook 烹調: 20 minutes |  For 份量: 4 people |  Calories 熱量: 850 (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)
1- 中蝦400克, 解凍 (400g of medium frozen shrimps, thawed)
tonytsang and kareny recipy
2-
生粉 1湯匙 (1 tbsp corn starch)
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3- 飛魚子1/2杯, 非必要 (1/2 cup of tobiko, optional)

tonytsang and kareny recipy
4- 豆腐500克,
切大件 (500g of tofu, cut into large pieces)
tonytsang and kareny recipy
醃料 Seasoning
份量只供參考 (just for reference only)

1- 鹽1/2 湯匙 (1/2 tbsp of salt)
tonytsang and kareny recipy
2- 白胡椒粉1茶匙 (1 tsp of white pepper)

tonytsang and kareny recipy
3- 粟粉 1湯匙 (1 tbsp of corn starch)
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4- 麻油1/2茶匙 (1/2 tsp of sesame oil)

tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)

1- 蒸魚豉油2湯匙 (2 tbsp of sweet soya sauce)
tonytsang and kareny recipy
2- 麻油1
茶匙 (1 tsp of sesame oil)
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做法 Steps

1- 先將蝦洗淨抹乾, 去頭,去殼(圖1), 切細粒, 再拍扁成蝦膠 (圖2), 連同醃料混合, 順方向不斷攪至起膠, 再用手扼成小丸, 放入雪櫃雪20分鐘, 飛魚子用暖水浸10分鐘, 隔水備用
tonytsang and kareny recipy
2- 蒸爐預熱,
豆腐排在碟上, 蝦丸底部用手壓平, 沾上生粉, 平均放上豆腐件上, 於大火, 隔水蓋頂蒸8分鐘, 取出每件蝦丸上放上飛魚子, 淋上汁料即成
tonytsang and kareny recipy
1-
Remove the head and the shell of the shrimps.  Rinse it well and dry with paper towel (fig.1).  Finely chop the shrimps and mash it into a paste with the back of a cleaver (fig.2).  Mix the shrimps with seasoning together.  Stir the mixture clockwise until it forms a paste.  Knead it into a small piece by hand and put into a fridge for 20 minutes
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2- Preheat the steamer.  Put the tofu on the dish.  Take some corn starch on the bottom of the shrimps balls and put it over the tofu.  Cover and steam over high heat for 8 minutes.  Top with tobiko and sauce mixture.  Server it in hot.

貼士 Tips
1- 蝦膠用刀背拍打比用機打更爽口的, 用紙包著先拍打, 就不怕蝦肉四飛, 蝦也不宜切得太細
tonytsang and kareny recipy
2- 急凍的飛魚子可能會有雪味, 切勿用熱或滾水處理, 放在隔中, 浸入暖水讓它解凍, 隔好水後再撈點麻油即可
 
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Mash the shrimp manually taste better than blend it in the mixer.  Cover with the paper towel to avoid the shrimps jump away.  Also, do not over dice the shrimps. 
tonytsang and kareny recipy
2- Frozen tobiko maybe smell bad.  Do not thaw it by using hot or boiling water.  Put it into the sieve and soak it over the warm water.  Drain it well and mix it with some sesame oil.
tonytsang and kareny recipy

3- 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/

10 則留言 :

  1. 濃情朱古力碰上士多啤梨2010年6月28日 下午11:26

    夏天熱辣辣最好就係整蒸餸呢..呢碟簡簡單單賣相又靚
    [版主回覆06/30/2010 00:02:00]就係囉, 唔洗煮得咁辛苦呢

    回覆刪除
  2. 通少, 我地上星期去買左你本書呀, 等你番黎同我地簽名
    [版主回覆06/30/2010 00:02:00]嘩, 多謝支持呢, 有機會我實會來探你, b哥同芯芯呀

    回覆刪除
  3. 簡單既餸最岩我呀~~~唔洗搞咁多野先有得食!!
     
     
     
    [版主回覆06/30/2010 00:03:00]就係囉, 簡單又方便

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  4. 我都覺得賣相很靚呀! 可惜我唔食豆腐,(偏食呀!哈哈哈… ) 不過有機會請人食飯也可以試整這個啊!
    [版主回覆06/30/2010 00:03:00]豆腐有益呀, 哈哈
    你同我朋友一樣都係唔食豆腐, 咁你可以食蝦, 呀ben食豆腐囉, 呵呵

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  5. Tony, 我都係上星期買0左"倆口子住家菜",今晚我煮樂樂雞翼,甜甜地,好易煮,very good!
    [版主回覆06/30/2010 00:05:00]多謝支持呀, 記得要試個啲排骨餸呀, 都好好味架

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  6. Welcome To My Rose Garden2010年7月1日 下午12:04

    好簡單,賣相好靚呀
    [版主回覆07/02/2010 21:54:00]呵呵, 多謝讚賞

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  7. 好鐘意你呢個餸呀~!賣相好又健康~!!!
    不過始終有問題想請教通少,你提到用紙巾包住先打,D蝦肉會唔會痴哂上紙巾度呢?我又驚塊紙巾會濕同霉…一陣撈埋落D蝦膠咪…><
    [版主回覆07/08/2010 02:09:00]你好你好
    首先, 唔係用普通紙, 係啲比較索水, 硬淨啲嘅廚房紙或叫油煙紙, 同埋呢, 你開頭啄先會周圍飛, 你蓋煮啄3-4下check下先, 如果開始黏啦, 就唔需要再用紙蓋著

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  8. 好介紹!!!  very Good!!!

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  9. 夏天食一流,  請問通少 飛魚子 在那裡可以買到?  另外, 看你的 blog 好大壓力, 因為我老婆又話要我學你煮一年不重複的菜!
    [版主回覆07/17/2010 22:30:00]你可以去日本超市, 應該會有的 哈哈, 一年的確有點難度, 哈哈, 向太太要求半年或3個月試吓先啦, 哈哈

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  10. 豆腐蒸完之後出咗好多水,好難倒乾淨=.=
    同埋D魚子一舊舊,好難將佢地好美觀咁放向蝦球上面,攪到碟邊周圍都係,個賣相做唔到你個效果=.=
    [版主回覆09/09/2010 23:30:00]豆腐可以用筷子頂著則面, 倒去啲水就唔怕豆腐滑走, 再唔係, 蒸完再放係另一隻碟就實無問題, 最緊要輕手小心就得
    飛魚子應該放係一個碗入面, 或用隔, 浸浸暖水解凍, 唔係一齊蒸喎, 係蒸完, 先放係面, 無理由會一舊舊的

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