星期三, 2月 15, 2012

[自創食譜]惹味茄子脆魚柳 [Crispy Sole with eggplants in black pepper sauce)



Click here for English Recipe

[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | Make 份量: 4 people |
Calories 熱量: 950 千卡 (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

煎魚柳真的要多多練習, 新手常犯的錯, 就是煎魚時, 常常去翻動魚柳, 魚柳未煎好, 就已經散開了

其實只要火不要太猛, 慢慢將一面煎好, 然後先再反去另一面去煎就可以了, 煎魚其實不需要反多過3次的, 另一個問題, 就是煎得過熟, 變得很乾, 很鞋口

魚肉密度比肉類低, 熱力可以很快就傳到中心, 當煎到8成熟, 內面仍然有少少粉紅時, 就可以將魚柳盛起隔油, 於
魚柳表面的餘熱, 仍然會深入魚柳內, 它會將魚柳完全煮熟, 這樣做, 才能做到肉嫩多汁

煎魚柳不是很難, 只要細心, 耐心一點, 就會很容易做得好

.: 材料 Ingredients :.

1- 急凍龍脷魚柳350克, 切件 (350g of frozen sole, cut into pieces)
2- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
3- 蒜蓉1湯匙 (1 tbsp of minced garlic)
4- 茄子300克, 約2條, 切件 (350g of eggplants, cut into pieces)
5- 青椒1個, 約150克, 去囊, 切件 (1 green pepper, seed removed, cut into pieces)
6- 黑椒粉1湯匙 (1 tbsp of black pepper flake)

.: 汁料 Sauce Mixture :.
[份量只供參考 (just for reference only)]

1- 老抽1 茶匙 (1 tsp of black soy sauce)
2- 砂糖1/2湯匙 (1/2 tbsp sugar)
3- 熱水200毫升 (200 ml of hot water)
4- 雞粉1/2茶匙 (1/2 tsp of chicken powder)
5- 生粉2湯匙加2湯匙凍水, 伴勻 (2 tbsp corn starch mix with 2 tbsp of cold water)

.:做法 Steps :.


1-  將龍脷魚抹乾, 用約1茶匙白胡椒粉, 鹽醃10分鐘, 易潔鑊快中火落油1湯匙起鑊, 再加麵粉或生粉薄薄包好, 將魚煎至兩面微黃, 轉中火, 煎至全熟, 盛起隔油備用
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 medium high heat.  Fry the fish until both side is golden and well done.  Put it aside and drain it well


2-  易潔鑊洗淨抹乾, 再用快中火落油約1湯匙再起鑊, 加入黑椒粉, 蒜蓉和洋蔥及1/3茶匙鹽炒至軟身
Clean non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over medium high heat again.  Add the minced garlic, black pepper and the onion with 1/3 tsp of salt.  Stir-fry all the ingredient until the onion is soft
.  

3-  加入青椒和茄子兜勻, 轉中火, 加入5湯匙熱水, 蓋頂煮至茄子軟身(約3分鐘), 轉中快火, 開蓋, 繼續炒至乾身
Add in the green pepper and eggplants.  Turn the heat to medium.  Add in 5 tbsp of hot water.  Cover and simmer until the eggplants are soft (about 3 minutes).  Turn the heat back to medium high heat.  Stir-fry the ingredients until the water is evaporated.



4-  加入汁料兜勻煮至杰身, 加入魚柳兜勻, 上碟即成
Add in the sauce mix.  Stir the sauce mixture until it is thicken.  Add in the cooked fish and mix all the ingredient together gently.  Dish it up and serve it in hot
.  

.:小提示 Tips :.

1- 茄子不要切太厚, 否則會很難煮得軟身
2- 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
3- 要調整好汁料稀杰程度, 才好加入魚柳兜勻, 如果汁料太杰的話, 可以加點熱水開稀

1- Cut the eggplants into medium size or it will hard to cook through.
2- Be patience to pan fry the fish.  Coat the fish with corn starch or flour will help to hold the fish together while pan-frying.  Brown one side of the fish before flip it over to other side.  If you flip the fish too early, fish will break easily.
3- Adjust the thickness of the sauce mixture before adding the cooked fish.  If the sauce is too thick, add some hot water to dilute it. 


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