星期二, 7月 03, 2012

[自創食譜]玉子海鮮滑豆腐 (Seafood with egg tofu)



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | Serve 份量: 4 people |
Calories 熱量: 285 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

玉子豆腐並非真正的豆腐, 它其實是由蛋白製成的, 大家有無用開呢? 我就覺得它的蛋白味好香, 都幾鐘意用佢, 當然你話唔想用佢用豆腐得唔得呢? 得, 無野係唔得嘅, 呵呵...

不過豆腐無玉子豆腐咁香燶, 調味時可能要加多少少鹽呀, 其實整個餸都好低卡, 都算係健康食譜啊, 夏天嘛, 日日都食重口味的話, 會覺得唔舒服呀, 清清地, 有時都幾適合o架, 試下啦
 

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

1- 中蝦300克, 去殼, 切粒 (Shrimps, peeled, diced, 300g)
2- 玉子豆腐1條, 切件 (Egg Tofu, cut into pieces, 1 tube)
3- 乾瑤柱5粒, 約40克, 浸軟撕碎 (Dried scallop, soaked, shredded, 40g)
4- 蟹柳220克, 切大粒 (Imitated crab meat, diced, 220g)
5- 罐頭草菇10-12粒 (Unpeeled Straw Mushroom, 10-12 pieces)
6- 大蛋1隻, 發勻 (1 large egg, blended)
7- 清雞湯350毫升 (Clear Chicken borth, 350g)
8- 雜豆1杯 (Mixed vegetables, 1 cup)
9- 生粉1湯匙+凍水2湯匙, 攪勻 (Corn starch, 1 tbsp + cold water, 2 tbsp, mix well)
10- 白胡椒粉1/2茶匙 (1/2 tsp of white pepper)

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

1- 鹽1茶匙 (1 tsp salt)
2- 白胡椒粉1/2茶匙 (1/2 tsp of white pepper)

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


1- 
蝦用醃料醃10分鐘備用, 同時間, 將草菇於熱水中煮3分鐘, 盛起備用, 快火落1/2湯匙油起鑊, 將醃好的蝦粒炒熟, 盛起備用, 然後再快火落1/2湯匙油起鑊, 將瑤柱炒至微黃
 
Marinade the shrimps with the seasoning for 10 minutes.  Meanwhile, blanch the mushroom in boiling water for 3 minutes.  Drain it well and put it aside.  Heat the pan with 1/2 tbsp of oil over high heat.  Stir-fry the shrimps until fully cooked.  Put it aside.  Heat the pan again with 1/2 tbsp of oil over high heat.  Stir-fry the dried scallop shredded until lightly brown.


2- 加入雞湯, 雜豆, 煮至滾起 
    
Add in the chicken broth and mixed vegetable.  Bring the broth to boil
.
 

3-  加入白胡椒粉, 蟹柳, 玉子豆腐, 草菇, 轉中火, 蓋頂煮5分鐘, 再加入蝦粒

Add in the white pepper, crab meats, egg tofu, mushroom.  Turn the heat to medium.  Cover and simmer for 5 minutes
. Add in the cooked shrimps.

 

4- 加入生粉水至湯杰身, 熄火, 再一邊劃圈, 一面加入蛋漿成蛋花, 上碟即成

Add in the corn starch mixture until the sauce is thicken.  Turn off the heat.  Add in the blended egg and continue stiring until the egg is firmed.  Dish it up and serve it in hot.

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

1- 罐頭草菇最好於菇頭用竹簽插入放出水, 比較衛生 
2- 加入蛋後要輕手劃圈, 直到蛋花成形, 加蛋漿時, 要慢慢加, 蛋才能成花
3- 擔心雜豆有雪味的話, 也可以先飛水
4- 瑤柱炒過更加香口惹味, 但嫌麻煩的話, 可以不炒
http://tonykarenkitchen.com/
1- To clean the mushroom properly, poke through the mushroom head to release the water inside.
2- Add the egg slowly and continue stirring to make the egg smooth.
3- You can blanch the mixed vegetable if you prefer to.
4- Pan-fried scallop taste even better.  If you want to keep it simple, you can skip this step. 

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http://tonykarenkitchen.com/

 
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希望大家多多支持, 買本來看看

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