星期二, 3月 29, 2011

[自創食譜]豉香脆魚塊 [Pan-Fried Sole with garlic and black bean sauce)



通少好介紹: 豉香脆魚塊 [Pan-Fried Sole with garlic and black bean sauce)

終於都開了微博了, 我一直都在考慮,
應該用twitter的好, 還是用微博好, 最後都是用微博了, 因為很多華人都在用, 我的微博網址是是:http://t.sina.com.cn/tonynkaren

剛剛才將近幾個星期的食譜的相upload上來,
現在草稿區多了10多個食譜呀, 以前, 我有甚麼新菜色, 就會寫甚麼食譜, 現在實在有太多存貨, 要好好揀過才會刊登出來給大家用

為了加快出貨,
我相信我會密一點出食譜, 希望大家多點來看, 有甚麼不明白都歡迎大家留言呢
大家不要忘記我仍在作賽中, 很
需要大家的支持的, 大家記得看完我的食譜, 要去投我一票呢, 網址是:
http://blogger.lkk.com/vote.php?recipe_id=13


print_icon-over.gif image by tonytsang_emotion

(password: tonytsang)

Prep 準備: 20 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 850 (Estimated/ 估計)

材料 Ingredients
1- 急凍龍利魚柳約350克, 切件 (350g of 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-
青椒個, 切件 (1/2 green pepper, cut into pieces)
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4- 蒜蓉 1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy

5- 紅椒個, 切件 (1/2 red pepper, cut into pieces)
tonytsang and kareny recipy

6- 麵粉或生粉1/2杯, 100克 (1/2 cup of flour or corn starch)
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7- 蒜蓉豆豉醬2湯匙 (2 tbsp of garlic black bean sauce)
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汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 熱水1/3量杯 (1/3 cup of hot water)

做法 Steps


1- 先將魚塊抹乾, 用1/2茶匙鹽, 白胡椒粉醃10分鐘, 再加麵粉或生粉薄薄包好, 易潔鑊快火落油(約1/4杯)起鑊, 將魚煎至兩面微黃 (圖1), 轉中火煮至全熟, 盛起隔油備用(圖2)
tonytsang and kareny recipy
2-易潔鑊洗淨抹乾, 用快火落1/2湯匙油起鑊, 加入蒜蓉, 蒜蓉豆豉醬, (圖3), 洋蔥和1/3茶匙鹽炒至洋蔥軟身, 加入再加入紅椒青椒炒1-2分鐘(圖4), 加入熱水攪勻至汁杰 (圖4), 加入魚塊茄兜勻煮透, 上碟即成
tonytsang and kareny recipy
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 (fig.1).  Put it aside and drain it well (fig.2).
tonytsang and kareny recipy
2- Clean the non-sticky pan and dry it well.  Heat the non-sticky pan with 1/2 tbsp over high heat again.  Stir in the garlic, black bean sauce (fig.3), and onion with 1/3 tsp of salt until the onion is soft. Add in the red, green pepper and mix it well.  Continue to stir fry the ingredient for 1-2 minutes (fig.4).  Then stir in the hot water until the sauce is thicken properly and heat through.  Stir in the fish.  Mix it well and heat it through.  Dish it up and 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
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2- 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
tonytsang and kareny recipy
3- 汁料用的水份一定要小心處理, 要先加少少先看看是否夠杰及味道是否適中, 否則一下水, 味道就會變得太淡, 太稀, 就不好味了
tonytsang and kareny recipy
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-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
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3- Do not add the water in one shot.  Add a bit and taste it.  Add more if the taste is too strong.  Do not add too much to keep the sauce thicken. 
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe


 

5 則留言 :

  1. 通少:請問最後加嗰個熱水,冇加生粉㗎?
     
    [版主回覆03/30/2011 21:04:00]因為啲蒜蓉豆豉醬本身都杰杰地, 你要加水開稀的, 但又唔係要加到水汪汪咁, 因而太多汁, 啲魚就唔會脆

    回覆刪除
  2. 剛發現你的blog  即刻令我想學煮野食  .
    還有中英對照很窩心 , 忍不住要留個言給你 :)
    魚柳我很喜歡食的 .. 一定會跟你的試煮一下 .. 哈
    [版主回覆03/30/2011 21:04:00]多謝你讚賞, 試下啦, 希望你會喜歡

    回覆刪除
  3. 球椒魚塊 好餸飯呀 想請教一下 其實焗可唔可以架?
    [版主回覆03/31/2011 01:07:00]焗都得, 啲魚要搽少少油去焗, 幾多時間真係好難講, 因為魚的大小, 厚薄都會有影響, 要試過先知

    回覆刪除
  4. 通少加油呀~~~ 幾時出甜品譜??
    [版主回覆03/31/2011 21:04:00]甜品...我諗無可能啦, 哈哈

    回覆刪除

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