星期三, 8月 31, 2011

[自創食譜] 黃金閃閃脆香魚(Pan-Fried fish cake in cream of corn sauce)


哩排可能公司好忙啦, 所以真係無咩心機去寫食譜, 其實有好多食譜都影了相但無時間出, 唉, 可能我要休息一排先得啦

今日出哩個魚餅, 真係好香口, 芝麻香口, 加埋粟米忌廉做汁,
真係勁好味道, 用魚滑主要係因為貪佢唔多脂肪, 無咁膩, 大家試過就會知道

魚餅唔難做的, 不過有朋友試過隻手濕得太多水, 啲魚滑太濕散開晒, 係呀, 大家要小心呀, 濕少少就得,
唔係要濕得漏水咁呀, 煎魚滑最怕就係太大火, 我係加拿大用啲爐頭唔係明火, 所以先要開到最盡, 係香港用明火既朋友, 你用大火燒紅隻鑊, 一煎魚滑時就可以立即轉中火, 唔係就會好易燶

今日真係唔寫咁多啦, 我哩個星期都唔會再出食譜著, 休息下, 下個星期係勞動假期, 我會去多倫多行下, 休息下, 係多倫多嘅朋友,
希望會有緣見到你地啦

廣告:

通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而今次還有抽獎活動, 詳細情況可以按此看 看(<-按下)

希望大家多多支持, 買本來看看
按此列印食譜 (Print Recipes)
檔案密碼是 (Password): tonytsang
[Prep 準備: 20 minutes | Cook 烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1150 (Estimated/ 估計) ]
http://tonykarenkitchen.com/
材料 Ingredients
Group A
1- 鯪魚滑1磅左右 (1 lbs of fish paste)

2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
3- 蔥粒3湯匙 (3 tbsp of diced green onion)
4- 青2枝, 去白, 切段 (2 green onion, stemmed off, sectioned)
5- 罐頭蹄粒1罐(200克), 切粒 (1 cane of water chestnut (200g), diced)
8- 白胡椒粉1/2茶匙 (1/2 tsp of white pepper)
9- 麻油1/2湯匙 (1/2 tbsp of sesame oil)
10- 鹽1/2茶匙 (1/2 tsp of salt)

Group B
1- 芝麻1/2杯(1/2 cup of sesame seed)
2- 本菇300克, 去蒂弄散 (300g of Shimeji mushroom, stemmed off, separated)

3- 急凍粟米粒1/2杯(1/2 cup of frozen corn kernel)
http://tonykarenkitchen.com/
汁料 Seasoning [份量只供參考 (just for reference only)]
1- 粟米忌廉1罐 (1 can of cream of corn)
2- 牛油2湯匙 (2 tbsp of butter)

3- 牛奶(或水)150毫升 (150ml of milk (or water))
http://tonykarenkitchen.com/
做法 Steps
1- 將Group A 材料撈勻, 再將魚滑混合物握成大小均一的魚餅(約12-14塊), 再將魚餅一面沾上芝麻備用, 易潔鑊快火落1湯匙油起鑊, 將魚滑兩面煎至微黃(圖1), 轉中火再煎至金黃, 上碟備用
http://tonykarenkitchen.com/ 
2- 易潔鑊洗淨抹乾, 快火落1湯匙油起鑊, 加入本菇(圖2)和粟米粒(圖3)兜勻炒2分鐘, 再加入汁料煮滾(圖4), 淋上魚餅即可享用
http://tonykarenkitchen.com/http://tonykarenkitchen.com/
1- Mix all the group A ingredients together. Press and divide the mixture into small pieces (about 12-14 pieces). Coat one side of the fish mixture with sesame seed.  Heat the non-sticky pan with 1 tbsp of oil over high heat.  Pan-fry the fish cakes until both side is brown.  Turn the heat to medium (fig.1).  Continue pan-fry the fish cakes until done.  Dish it up and put it aside.
http://tonykarenkitchen.com/ 
2-  Clean the pan and dry it well.  Heat the pan with 1 tbsp of oil over high heat again.  Stir in the mushroom (fig.2) and corn kernel (fig3).  Continue to stir fry and mix them well (for about 2 minutes).  Add in the sauce mix and bring it to boil (fig.4).  Pout the sauce mixture over the fish cake.  Serve it in hot.
http://tonykarenkitchen.com/
貼士 Tips
1- 手沾過水, 魚扒就不會黏手, 要把它整成各種形狀也會變得很容易


2- 所有材料必須切得幼細但不能切得過細, 尤其是馬蹄, 切得太少就會失去爽口的質
 
http://tonykarenkitchen.com/
3- 如果怕燶的話, 可以一直用中火去煎
魚餅

1- Divide the fish paste with wet hands will make the process easy.  Fish paste won't stick to your hands if they are wet.

2- All ingredients must be chopped finely but do not over chopping it.  Especially the water chestnut, it will lose the crunchy texture if it is over chopped..

3- You can pan-fry the fish cake with medium heat only so that it is easier to handle.


Copyright © 通之廚房. All rights reserved.
 

通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而今次還有抽獎活動, 詳細情況可以按此看 看(<-按下)

希望大家多多支持, 買本來看看

5 則留言 :

  1. 睇完都想即刻整, 應該好好味, 多謝分享

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  2. hi!我看你第一篇食譜是: 芒果布甸(無蛋),之後很喜歡你的blog,自從yahoo blog 升級之後,我覺得超級繁複呀!但我都會一直支持你的食譜 :)

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  3. 記得要試下喎 8-)

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  4. 記得要試下喎 8-)

    回覆刪除
  5. 好多謝你支持, 我會諗下, 點樣整可以令個食譜更加簡化一點 :-D

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