星期二, 8月 07, 2012

[通少食譜]帶子鮮茄滑豆腐 (Seared scallops with tofu in fresh tomato sauce)




Click here for English Recipe

[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | Serve 份量: 4 people |
Calories 熱量: 300 一份/per portion (Estimated) ]
http://tonykarenkitchen.com/4

.: 簡介 Info :.

燒帶子其實唔難整, 不過好難係食譜講要點整, 因為厚同薄煮既時間會有唔同, 要好靠經驗, 通常一見佢白晒, 開始變硬就已經係熟, 唔放心最好就係切開來看看, 一定唔會出錯
 
好多人話煎帶子會出水, 正常的啊, 帶子本身有好多水份, 所以煎得耐, 就會縮, 因為啲水煮走晒, 為了令佢無出咁多水, 最好用粟粉包好佢先煎, 火要猛, 盡快煎好兩面, 然後按照厚薄再煮多陣就得啦, 因為煎封左, 啲水無流失得咁快, 會好煮好多
 
個豆腐吸晒蕃茄真係好正, 加埋煙肉, 真係香口惹味, 記得試下啦
 

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

Group A
1- 煙肉4條左右, 切粒 (4 slices of bacons, diced)
2- 帶子350克 (Scallop, 350g)
3- 中型洋蔥半個, 去皮, 切件 (1/2 medium size of onion, peeled, cut into pieces)
4- 蕃茄2個, 切件 (2 tomato, cut into pieces)
5- 滑豆腐350-400克, 切粒 (Soft tofu, 350-400g)
6- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)

.: 汁料 Sauce mixture :. http://tonykarenkitchen.com/

Group A
1
- 雞粉1/2茶匙 (chicken powder,1/2 tsp)
2- 熱水1/2杯
 
(Hot water, 1/2 cup)
3- 老抽1/2茶匙 (Dark soy sauce, 1/2 tsp)
4- 糖1湯匙 (sugar, 1 tbsp)
Group B
5- 粟粉2湯匙 (Corn starch, 2 tbsp)
6- 凍水3湯匙 (cold water, 3 tbsp)
.: 做法 Steps :. http://tonykarenkitchen.com/

1- 帶子抹乾, 用鹽(1茶匙), 白胡椒粉(1/2茶匙)和生粉(1茶匙)混合, 醃10分鐘, 同時間, 快火無油起鑊, 將煙肉煎至香脆, 盛起備用, 原鑊中火直接加入帶子, 煎至一面金黃(約2分鐘), 反轉再煎至另一面金黃, 盛起備用

Marinade the scallop with 1 tsp of salt, corn starch and 1/2 tsp of white pepper for 10 minutes. Meanwhile, pan-fry the bacon until crispy.  Put it aside.  Turn the heat to medium, add in the scallop.  Pan-fry until one side is brown (about 2 minutes).  Flip it over and pan-fry the other side until brown.  Put it aside.  


2- 鑊洗淨, 大快落1湯匙油起鑊, 加入蒜蓉和洋蔥連1/3茶匙鹽炒至軟身(約2分鐘), 再加入蕃茄連1/3茶匙糖炒2分鐘, 加入Group A 汁料煮滾  
Clean the pan and dry it well.  Heat it with 1 tbsp of oil over high heat.  Add in the minced garlic and onion with 1/3 tsp of salt.  Stir-fry the onion until it is soft.  Add in the tomato with 1/3 tsp of sugar.  Stir-fry it for 2 minutes.  Add in the Group A sauce mixture and bring it to boil.
 
3- 加入豆腐, 轉中火, 蓋頂炆5分鐘, 加入煙肉和帶子, 熄火蓋頂焗1分鐘, 逐少加入已攪勻的Group B 汁料輕輕兜勻至汁杰, 上碟即成

Add in the tofu.  Turn the heat to medium.  Cover and simmer for 5 minutes.  Add in the bacon and scallop.  Turn the heat off.  Cover and simmer for another minute.  Add in Group B sauce mixture (already mixed well) and stir gently until the sauce is thickened. Dish it up and serve it in hot.

 
.: 小貼士 Tips :.http://tonykarenkitchen.com/
1- 帶子有生粉保護, 出水的機會大大減低
2- 帶子煎煮的時間要隨厚薄調整, 必須自己多試才能將握, 很難在食譜說明的, 基本來說, 當帶子變白及硬身就已經是熟了, 煮過耐的話, 會很硬, 很難吃的
 
3- 蕃茄必須炆煮過才能令它的味道帶出
http://tonykarenkitchen.com/
1- With corn starch coated on the scallop, it will help to lock the water inside of it.
2- Adjust the cooking time when pan-frying the scallop according to it thickness. In general, if the scallop turns white and it is hard.  It is cooked.  Overcook it will make it too hard to eat 

3- Tomato needs time to release its flavor into the sauce mixture.

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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

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