星期三, 1月 26, 2011

[自創食譜]皇子菇菇拍螺片 (Stir-fried periwinkle with oyster mushroom)


通少好介紹: 皇子菇菇拍螺片 (Stir-fried periwinkle with oyster mushroom)

最近十分忙碌呢, 每天在公司都很多東西要做, 不知不覺就已經時星期四了

昨日是我和太太訂婚的記念日, 所以沒有煮飯, 我們去了一間我們很喜歡的日本餐廳吃飯,

可惜是, 價錢貴了, 但質素卻下剛了很多很多, 真的非常失望,
想不到日本人開的餐廳, 都會如此的差, 我真的不知道以後要吃壽司時, 應該要去那一間, 或者是時候學學自己烹調了
今日和大家分享一個比較清淡的海鮮菜色,
急凍螺肉當然沒有新鮮的好味道, 但真的很方便, 只要用生粉擦好, 再清洗一下, 一點腥臭味都沒有, 若再不放心更可以放入滾水中煮一下,
單但很好味道, 再加入其他的菇類, 真的很滿足呢

正所謂: 皇子菇菇拍螺片,好味滿足又容易
 

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: 1050 (Estimated/ 估計)
材料 Ingredients
1- 皇子菇(雞脾菇)350克, 切粒 (350g king oyster mushroom, diced)
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2- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
tonytsang and kareny recipy
3- 美州南瓜或翠玉瓜300克, 切件 (300g zucchini, cut into pieces)
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4-
急凍熟螺肉300克, 解凍切粒 (300g of frozen cooked periwinkle meats, diced)
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5- 蒜蓉 1湯匙 (1 tbsp chopped garlic)
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6- 青椒250克, 切粒 (250g of green pepper, diced)
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7- 芋絲紮1盒, 12粒 (1 box of yam bundle, 12 pieces)
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8- 牛油1湯匙 (1 tbsp of butter)
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汁料 Sauce
份量只供參考 (just for reference only)
1- 粟粉1湯匙 (1 tbsp of corn starch)
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2- 凍水2湯匙 (2 tbsp of cold water)
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3- 雞湯1/2 量杯 (1/2 cup of chicken broth)

做法 Steps

1- 熟螺肉飛水1分鐘, 沖水洗淨備用(圖1), 汁料的粟粉和凍水先混合備用 
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2- 易潔鑊洗淨抹乾, 再用快火落油約1湯匙再起鑊, 加入蒜蓉, 和洋蔥及1/3茶匙鹽炒至軟身(圖2), 加入皇子菇, 翠玉瓜, 青椒和牛油兜勻煮透, 約3-4分鐘(圖3), 加入螺肉, 芋絲和汁料的雞湯煮滾兜勻(圖4), 加入適量生粉水埋獻, 上碟即成
tonytsang and kareny recipy
1- Blanch the periwinkle for 1 minutes.  Drain it well.  Mix the corn starch and cold water from sauce mix together, put it aside.
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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 green onion, garlic and the onion with 1/3 tsp of salt until soft (fig.1).  Stir in the mushroom, zucchini, green pepper and butter.  Mix it well and cook it through, about 3-4 minutes (fig.3). Stir in periwinkle, yam bundle and chicken broth and heat through (fig.4).  Thicken the sauce with the corn starch mixture prepared in step 1.  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 急凍螺肉已經熟了, 所以不要再煮太耐, 如果想徹底清乾淨的話, 建議飛水前先用生粉或粟粉擦拭螺肉, 再用清水洗好, 就可以放心使用
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2- 皇子菇, 翠玉瓜要充份炒透, 若不清楚, 可以試試味, 如果皇子菇, 翠玉瓜又腍又熱就可以了
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3- 不要一次過下太多生粉水, 要逐少加入, 看清楚汁的稀杰情況先再作決定
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4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Do not over cook the Periwinkle as it is already cooked.  If you want to clean it deeply, you can use corn starch to clean the periwinkle before blanching.
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2- Oyster mushroom and zucchini need to cook through.  If you are not sure, try one piece to ensure  If it is soft and hot. 
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3- Do add too much corn starch mixture to thicken the sauce.  Always add some and check the thickness before adding more.
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4- Click here to understand what is the cooking terms in this recipe

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