星期四, 4月 14, 2011

[食譜重溫]潮州蠔餅 (Pan-fry oyster cake)



通少好介紹: 潮州蠔餅 (Pan-fry oyster cake)

上潮州蠔餅整了很多次, 但每次都有些問題的, 第一次整用了大蠔, 將大蠔切開了去煮,
蠔的鮮味明顯流失了很多, 變得蛋味反而重過蠔味

第二次就用錯蜆肉, 哈哈,
味道雖然唔錯, 但當然味道完全不同, 所以都是很不滿意

今次是第三次整, 有很多朋友都整蠔餅都很有心得的, 有些會用不同的粉配搭出味道非常好的蠔餅, 我自己則只用上蕃薯粉, 但因
蕃薯粉太多會令蠔餅太過煙韌, 不夠脆口,
所以我另外用些麵粉幫手

今次最大分別, 除了用上了細蠔外, 玩沒有加任何額外的水粉, 所以蛋味很濃, 而為了脆口, 我用多了比較多油去煎,
今次效果令我滿意, 但我覺得仍有進步的地方,
其待下次可以做得更好呢
以後大家除了於blog及facebook可以找到我外,
也可以去看看我的微博, 我的微博網址是是:http://t.sina.com.cn/tonynkaren


Prep 準備: 10 minutes | Cook 烹調: 15 minutes | For 份量: 4 people | Calories 熱量: 950 (Estimated/ 估計)

材料 Ingredients
1- 急凍蠔仔20多粒, ( 20 frozen baby oysters, thawed)
tonytsang and kareny recipy
2- 3湯匙蕃薯粉 (3 tbsp sweet potato flour)
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3- 1湯匙麵粉 (1 tbsp all purpose flour))
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4- 4 隻大蛋發勻 (4 large eggs, blended)
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5- 2 湯生粉 (2 tbsp corn starch)
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6- 芫茜50克, 去蒂, 切粒 (50g of fresh coriander, stemmed off, diced)
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7- 雞粉1/2茶 (1/2 tsp of chicken powder)
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做法 Steps


1- 蠔先用2湯匙生粉撈勻 (圖1), 用清水洗乾淨備用, 將蕃薯粉,麵粉和雞粉先加入一個碗內, 加入1/3的蛋醬攪勻至無粒, 再加入另外2/3的蛋醬攪勻, 最後加入芫茜, 蠔輕手拌勻備用
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2-易潔鑊用快火落約2湯匙油起鑊, 等待油出煙, 倒入混合好的材料, 讓蛋先煎20秒 (圖2), 轉中火, 讓一面煎至金黃, 將煎好的一面, 小心從鑊中推到碟上(別反轉它) (圖3), 將未面好的一面倒扣在易潔鑊中 (圖4), 再用快火, 沿鑊邊落約2湯匙, 煎1分鐘, 轉中火再將每面煎至金黃(約2分鐘), 上碟即可享用
tonytsang and kareny recipy
1- Coat  the oyster with 2 tbsp of corn starch and rinse it under the cold water to clean it (fig1).  Drain it well and put it aside.  In a large bowl, add the potato starch, flour and chicken powder together.  Add in 1/3 of the blended egg and mix it until smooth.  Add the remaining 2/3 of blended egg, coriander and oyster.  Mix it gently and put it aside.
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2- Heat the non-sticky pan with 2 tbsp of oil over high heat.  Wait until you see the smoke from the pan.  Add in the mixture and let it pan-fry one side for 20 second (fig.2).  Turn the heat to medium and let it pan-fry until one side is golden.  Dish it up and keep the raw side facing up (fig.3).  Turn the raw side over back to the pan (fig.4).  Pan-fry it over high heat with 2 tbsp of oil for 1 minutes.  Turn the heat to medium again and pan-fry both side until golden (about 2 minutes).  Dish it up and serve it in hot.
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貼士 Tips
1- 上碟再倒扣能令大家更易將蠔餅煎好, 做法時先用右手托著碟低推向上, 左手握著易潔鑊, 鑊面向著碟面推下去, 當蠔餅接觸到鑊面, 左右手同時反轉做成倒扣的動作, 這樣保證蠔餅不會整爛
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2- 由於做法不加任何額外的水份, 所以粉要先加少許蛋漿推勻才能無粒, 否則一下子加得太多蛋漿, 就無法令粉溶開而起粒
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3- 吃時最好加白胡椒粉和沾魚露吃, 這是最正統的做法
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4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Turn over the mixture from the dish to pan is the easiest way to make a perfect turn over. Use the right hand to hold the bottom of the dish and push it upward.  Use the left hand to hold the pan.  Make sure the pan is facing down.  Push it downward until it reach the oyster cake.  Then turn the pan and dish over on the same time.  The raw side of the oyster cake will be in the pan and ready for pan-fry     
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2- Mixing the flour, starch and chicken powder with small amount of egg until all the ingredients are dissolved.  Avoid adding too much blended egg at the beginning or it will be hard to mix it well.
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3- It is recommend to serve it with some white pepper and fish sauce. 
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe


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13 則留言 :

  1. 蠔也是我的最愛, 我是facebook的-perla. good morning.
    [版主回覆04/15/2011 21:38:00]你好你好, 蠔我都好喜歡, 尤其是生蠔, 哈哈

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  2. 讚!讚!讚!
    [版主回覆04/15/2011 21:38:00]多謝呀

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  3. 好味的通常都超油! 
    係呢, 唔知你有冇整過蚵仔煎?  我好鍾意佢在有0的汁撈0下冇咁熱氣~ :)
    [版主回覆04/15/2011 21:40:00]香港個啲係炸蠔餅, 所以一定油的, 我哩個已經唔算多啦, 哈哈 蚵仔煎做法唔同, 好似要用糯米粉, 我未試過, 都唔多肯定, 哈哈, 隻汁等我找找, 或者唔難整

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  4. 又係我喜歡的餸啊!我平日都有煮的, 不過當然冇你煮得咁靚。下次等我都跟你的方法去煮先!THANKS
    [版主回覆04/15/2011 21:41:00]你試下我哩個做法, 實會做得靚呢

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  5. 急凍 蠔仔在那裏買?
    [版主回覆04/15/2011 21:42:00]答你唔到, 我唔係住香港, 其實香港好多超市都應該有

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  6. 你好呀.我久吾久都有睇你個blog 我公公係福建人 佢會用鴨蛋做嚟道菜 蛋香仲勁 你有機會試下
    [版主回覆04/15/2011 21:42:00]其實我都好想試用鴨蛋, 奈何太貴啦, 食唔起呀, 外國地方, 係麻煩啲, 哈哈哈

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  7. 我今午試咗啦, 真係冇散開的, 完正的一個圓型。不過可能係我煮的厚度問題, 我老公講食落去好似食年糕的感覺, 下次等我煮薄d先得!謝謝你!
    [版主回覆04/18/2011 10:32:00]因為蕃薯粉煙韌, 所以會有咁嘅感覺, 加上你一定唔用多油去煎, 所以無了些香脆感呢, 下次可以試下加多點麵粉試下

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  8. 老爺話要用鴨蛋~
    [版主回覆04/18/2011 10:33:00]係我哩邊, 用鴨蛋實在太貴了, 哈哈

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  9. 原來要整好食既蠔餅都咁多學問...@@""
     
     
     
    [版主回覆04/18/2011 10:33:00]唔係好多啦, 哈哈哈

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  10.         之前睇過有個潮州人 blogger 話呢個係應該叫做蠔烙而唔係蠔餅,因為潮州人所講 嘅 "餅" 係指 糕餅。
    [版主回覆04/18/2011 10:34:00]無錯, 不過香港唔係人人都明

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  11. 如果唔落雞粉可以落什麼代替呀?份量多少呢?
     
    [版主回覆05/04/2011 21:41:00]唔落, 但加點魚露入蛋漿, 約1茶匙

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  12. 我係香港..搵唔到幼的蕃薯粉買-_-"""
    [版主回覆05/04/2011 21:42:00]可能你未搵到, 實有的, 我住外國就可能無, 你住香港無可能無的,

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  13. 點解唔用新鮮蠔仔? 又平又鮮味, 許多街巿都有得賣,效果應好好多
    [版主回覆05/06/2011 22:22:00]因為我住 加拿大 的

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