星期四, 6月 07, 2012

[自創健康食譜]魚肉豆腐鮮茄汁 (Fish paste with tofu in fresh tomato sauce )



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 30 minutes | Serve 份量: 4 people |
Calories 熱量: 290 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

魚滑加豆腐, 大家一定諗, 味道實好寡, 唔吸引呢, 不過如果大家試完我哩個食譜, 你一定會改觀

豆腐最大問題係多水, 如果就咁加入
魚滑, 就會令所有材料無法混合, 仲會一路煮一路咁出水, 非常之唔掂呀
 
所以, 今日大家要學識點樣同豆腐搾水, 方法真係好簡單, 就好似你平時洗面, 扭乾條毛巾一樣咁做, 只係扭之前包著舊豆腐, 你夠力的話就搾多啲水, 咁就更香口, 唔係就最好扭多幾次啦, 確保豆腐無晒水就very good

然後就咁撈埋煎香就已經食得, 大家嫌麻煩個汁可以唔煮, 就咁沾茄汁食都可以, 仲快仲簡單

食完一次, 我包你會喜歡, 清新但香口惹味, 夏天吃我覺得最啱, 呵呵
 

.: 材料 Ingredients :. http://tonykarenkitchen.com/

Group A
1- 中硬豆腐400克 (Medium firm tofu, 400g)
2- 青蔥2湯匙 (Diced green onion, 2 tbsp)
3- 蟹柳400克, 切絲 (Imitated crab meat, shredded, 400g)
4- 中洋蔥1/2個去衣, 切粒 (1/2 Medium onion, peeled, diced)
5- 臘腸1條, 切粒, 非必要 (1 slice of chinese preserved sausage, diced, optional)
6- 蛋1隻 (1 Large egg)
7 (鯪)魚滑350克 (Fish paste, 350g)
Group B
8- 皇子菇300克, 去蒂, 切件 (King oyster mushroom, stemmed off, cut into piece, 300g)
9- 蒜蓉1湯匙 (1 tbsp of minced garlic)
10- 中型蕃茄2個, 切件 (2 Medium tomatos, cut into pieces)

.: 醃料 Seasoning :. http://tonykarenkitchen.com/

1- 鹽1茶匙 (1 tsp salt)
2- 白胡椒粉1茶匙 (1 tsp of white pepper)
3- 雞粉1/2茶匙 (1/2 tsp of chicken powder)
4- 粟粉1湯匙 (1 tbsp of corn starch)
Group B
1- 鹽1/3茶匙(1/3 tsp of salt)
2- 熱水1/2杯約100毫升 (100ml of hot water)
3- 片糖 1/2片, 約10克 (10g of slab sugar or 3 tbsp of raw brown sugar)

.: 做法 Steps :. http://tonykarenkitchen.com/


1- 
豆腐用乾淨的布或毛巾包實, 然後毛巾左右不斷扭轉收緊, 直至將豆腐榨乾水份
 
Wrap the tofu with a CLEAN towel firmly.  Twist both side of the towel to remove all the water from the tofu. 


2- 榨乾豆腐碎和Group A 材料和Group A 醃料撈勻, 分成12-14份(或更多)備用
 
Mixed the dried tofu flake with Group A ingredients and Group A seasoning.  Mix it well and divide it 12-14 small pieces (or even more) evenly.
 

3-  易潔鑊快火落1/2湯匙油起鑊,
加入蒜蓉煎香, 再加皇子菇, 蕃茄連1/3茶匙鹽和糖炒勻至蕃茄軟化(約2分鐘), 加入醃料B 煮滾, 轉中火, 蓋頂焗5分鐘, 上碟備用
 
Heat the non-sticky pan for 1/2 tbsp of oil over high heat.  Add in the mushroom and tomato with 1/3 tsp of sugar and salt.  Stir-fry all the ingredient until the tomato is soft (about 2 minutes).  Add in the Group B seasoning and bring it to boil. Turn the heat to medium.  Cover and simmer for 5 minutes.  Dish it up and put it aside.

 

4- 易潔鑊洗淨抹乾, 再用中火落1湯匙油起鑊, 將所有豆腐件煎至四面金黃(約6-8分鐘), 放上茄汁料上即可

Clean and dry well the pan.  Heat it again with 1 tbsp of oil over medium heat.  Pan-fry all the tofu mixtures until all sides are golden (about 6-8 minutes).  Top it on the tomato sauce and serve it in hot. 

.: 小貼士 Tips :.http://tonykarenkitchen.com/

1- 搾豆腐時就將包糖果一樣, 將左右兩端以相反方向不段扭轉收緊, 慢慢就可以搾出很多的水, 越乾就越好 
2- 用易潔鑊去煎, 所用的油份比較少, 會比較健康
3- 買不到魚滑, 可以用碎肉代替, 但不要再加臘腸, 如果不想加臘腸, 可以加入煙火腿, 煙三文, 煎香的煙肉粒去代替也可以的
http://tonykarenkitchen.com/
1- Twist both side of the towel with inverse direction like wrapping a candy.  Tighten it as much as you can to release the water from the tofu.
2- Use non-sticky pan to pan fry the tofu mixture to avoid using too much oil.
3- You can replace the fish paste with minced meat.  If you do, you won't need to preserved sausage.  You can also replace the sausage with smoked hams, smoked salmon or pan-fried bacon. 

Copyright © 通之廚房. All rights reserved.
http://tonykarenkitchen.com/

 
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, 而海外讀者可以到YesAsia購買, 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

沒有留言 :

張貼留言

Related Posts Plugin for WordPress, Blogger...