星期二, 11月 22, 2011

[自創食譜] 蒜香金沙海鮮 (Crispy seafood with salty golden egg sauce)

 


Click here for English Recipe
http://tonykarenkitc
[Prep 準備: 20 minutes | Cook 烹調: 25 minutes | Make 份量: 4 people |
Calories 熱量: 1550 (Estimated/ 估計) ]
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簡介 Info                                                                          

這個餸以香口惹味為主, 特別是可以用明火的朋友, 火猛炒出來真的香口到不得了, 用來送
啤酒汽水就最適合

金沙主要材料是用鹹蛋黃和牛油, 缺一不可, 所以無論卡路里, 飽和脂肪都很高, 如果大家
是健康吃用者, 或有心臟有問題的話, 都是不建議享用的

為了令這個餸變得健康一點點, 我將牛油份量減低, 再加橄欖油, 而海鮮都是煎而不是炸的,
這樣可以減低用油的份量, 至少令自己吃下去時內疚感減低了些, 哈哈



材料 Ingredients                                                              
1- 無頭中蝦300克, 去殼去腸 (300g medium size shrimps, shell removed)
2- 蟹柳300克, 切段 (300g of imitated crab meat, sectioned)

3
- 蒜頭6瓣, 去衣切蓉 (6 cloves of garlic, peeled, diced)
4- 鹹蛋3隻, 蛋黃蛋白分開 (1 green pepper, cored, cut into pieces)
5-
蔥2條, 去尾, 切粒 (2 green onion, stemmed off, diced)
6- 生粉/粟粉1/2杯 (1/2 cup of corn starch)
7- 雞蛋2隻, 發勻(2 eggs, blended)
http://tonykarenkitchen.com/
汁料 Seasoning                                                                
[份量只供參考 (just for reference only)]
1- 牛油1湯匙 (1 tbsp of butter)
2- 紹興酒1湯匙 (1 tbsp of Chinese cooking wine)
3- 熱水2
湯匙 (2 tbsp of hot water)
4- 橄欖油2湯匙 (2 tbsp of olive oil)

5- 鹽1/2茶匙 (1/2 tsp of salt)
http://tonykarenkitchen.com/
做法 Steps                                                                        

1-  蛋黃和白先用大火蒸10分鐘
     Steam the egg white and egg yolk for 10 minutes


2-  蒸蛋同時, 快火落2湯匙油起鑊, 加入蒜蓉, 轉慢火, 耐心炒至蒜蓉變微黃, 盛起隔油備用
     Meanwhile, heat the pan with 2 tbsp of oil over high heat.  Add in the minced garlic.  Turn the heat to low.  Pan-fry the garlic until lightly brown.  Drain it in a sieve over a bowl.  Put it aside

3-  蝦和蟹柳完全抹乾, 加入1/3茶匙鹽和白胡椒粉撈勻, 再加粟粉撈勻
      Dry the shrimps and crab meat well.  Add in 1/3 tsp of salt and white pepper and mix it well.  Add in the corn starch and mix it well.


4-  海鮮料煮前加入蛋漿撈勻, 中火落2湯匙蒜油(之前煮蒜蓉的油)起鑊, 加入海鮮料煎至兩面金黃, 盛起隔油備用
      Add the blended egg into the seafood mixture before cook.  Heat the pan with 2 tbsp of garlic oil (from step 2) over medium heat.  Pan -fry the seafood until it is golden.  Put it aside

5-  煮好的鹹蛋黃和汁料於器皿中攪勻壓爛至無粒順滑, 易潔鑊快火無油起鑊, 加入蛋黃汁料煮滾
     In a bowl, mesh the cooked egg yolk with the sauce mixture until smooth.  Heat the pan over high heat.  Add in the sauce mixture and bring it to boil.


6-  將蛋白切粒, 連同海鮮料, 蒜蓉, 加入汁了兜勻, 上碟灑上蔥粒即成
     Dice the egg white.  Add the egg white, seafood, minced garlic into the pan.  Mix all ingredients together.  Dish it up and top with green onion.  Serve it in hot.



貼士 Tips                                                                            
1- 蛋黃汁料要順滑, 主要成份一定要夠油, 否則就做不出所謂流沙的質感

2- 煎海鮮時很容易會黏再一起的, 記得最後要將它們分開
3- 蒜蓉不要煎到金黃, 因為盛起後, 餘熱會令它們會更深色
1- Oil is important ingredient if you want to make the sauce smooth.
2- The seafood will be stick together when you pan-fry it.  Remember to separate them after cook

3- Garlic color will be darker after cook.  So dish it up when it is light brown.


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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)

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