星期二, 1月 18, 2011

[自創食譜]香滑白汁脆龍脷 (Pan-fry fillet of sole in creamy mushroom sauce)


通少好介紹: 香滑白汁脆龍脷 (Pan-fry fillet of sole in creamy mushroom sauce)


昨天montreal

這邊真的很冷呢, 早上一直都是零下20多度, 早上等巴士時, 額頭凍到有點痛呢, 不過今天突然回暖, 真的好奇怪啊

今個星期會開始準備農曆新年的食品,

芋頭糕和年糕就一定會做, 而今年要挑戰的, 是蘿蔔糕, 如果成功, 就再和大家分享呢

今日和大家分享一個很簡單的食譜, 龍脷柳煎脆再加點白汁, 簡單但很好味, 有時, 不一定要很複雜才是好的, 簡單又好味道,
幸福又滿足呢

正所謂: 香滑白汁脆龍脷, 保證人人都鐘意 
 


print_icon-over.gif image by tonytsang_emotion

(password: tonytsang)

Prep 準備: 15 minutes | Cook 烹調: 10 minutes | For 份量: 4 people | Calories 熱量: 950 (Estimated/ 估計)
材料 Ingredients
1- 急凍龍脷魚柳2條, 切件 (2 frozen fillet of sole, cut into pieces)
tonytsang and kareny recipy
2- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
tonytsang and kareny recipy
3- 青椒1個, 約150克, 去囊, 切件 (1 green pepper, seed removed, cut into pieces)
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4- 麵粉或生粉1/2杯, 100克 (1/2 cup of flour or corn starch)
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汁料 Sauce
份量只供參考 (just for reference only)
1- 磨菇忌廉湯1罐 (1 cane of cream of mushroom)
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2- 熱水1罐 (1 cane of hot water)
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3- 牛油1湯匙 (1 tbsp of butter)
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4- 白酒3湯匙, 非必要 (3 tbsp of white wine, optional)
做法 Steps

1- 先將魚抹乾, 用1/2茶匙鹽, 白胡椒粉醃10分鐘, 易潔鑊快火落油1湯匙起鑊, 再加麵粉或生粉薄薄包好, 快火落油(約1/4杯)起鑊, 將魚煎至兩面微黃, 轉中火煮至全熟, 盛起隔油 (圖2), 上碟備用
tonytsang and kareny recipy
2- 易潔鑊洗淨抹乾, 再用快火落油約1湯匙再起鑊, 加入洋蔥及1/3茶匙鹽炒至軟身(圖2), 加入青椒兜勻炒透(約2分 鐘) (圖3), 加汁煮滾, 淋上魚塊即成
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1- Dry the fish well.  Marinade the 1/2 tsp of white pepper and salt for 10 minutes.  Coat the fish with flour or corn starch lightly.  Heat the pan with 1/4 cup of oil over high heat.  Fry the fish until both side is golden and well done.  Put it aside and drain it well (fig.1).
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2-  Clean non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over high heat again.  Stir fry the onion with 1/3 tsp of salt until soft (fig.2).  Stir in the green pepper and heat it through (for about 2 minutes) (fig.3).  Stir in the sauce and heat through (fig.4).  Pour it over the fish.  Serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 煎魚一定要有耐性, 用生粉包好, 當一面煎得金黃時, 就能瑣煮魚肉, 令它不易散開, 這時才可以反動魚塊, 否則反太多的話, 好容易就散開晒了
tonytsang and kareny recipy
2- 汁料用的水份一定要小心處理, 要先加少少先看看是否夠味道, 否則一下太多味道就會變得太淡, 不好味了, 如果不夠杰的話, 就要加點生粉水呢
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3- 煎完魚後, 將它們分開隔油, 盡量避免重疊於一起, 否則被壓在下面的魚塊就會太濕, 變得不香脆了
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4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Be patience to pan fry the fish.  Coat the fish with corn starch and pan fry one side until brown.  It will help to hold the fish together.  Then you can flip it over and pan fry the other side.  If you flip too often at the beginning, fish will break easily.
tonytsang and kareny recipy
2- Do not add the water in one shot.  Add a bit and taste it.  Add more if the taste is too strong.  If the sauce is not thickened enough, you can add some corn starch mixture.
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3- Try to separate the fish after pan-fry it.  Otherwise, the pieces covered by other pieces will be too moist and it won't be crispy.
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe

2 則留言 :

  1. #1
    [版主回覆01/20/2011 22:07:00]勁呀~~~

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  2. I like to use butter to replace oil to pan fry the sole !
    [版主回覆01/20/2011 22:08:00]果然係食神

    回覆刪除

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