星期四, 11月 15, 2012

[自創食譜] 惹味腐乳魚腐卜 (Stuffed tofu with fermented tofu sauce)

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[Prep 準備: 25 minutes | Cook 烹調: 20 minutes | Serve 份量: 4 | Calories 熱量: 380 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
旅行真係好開心, 尤其係香港, 啲食物真係好好味, 奶茶真係又香又滑, 不過後遺症就係, 返到屋企覺得無咩好食, 而且有時差, 需要點時間去適應呢

今日哩個餸影得唔靚, 本來想唔post出來的, 但係我好喜歡哩個餸個味道, 總覺得好想同大家分享哩個味道
 
海味魚滑加豆卜, 講真, 你就咁煎來吃, 已經係超級惹味, 就咁當小吃都真係無得頂 (如果你唔怕肥, 炸會仲好味道)
 
但我再貪心啲, 加多個惹味汁料, 嘩, 真係飯都要食多碗呀, 送啤酒就更一流, 除非你唔喜歡椒絲腐乳哩種味道啦, 否則你實會喜歡的, 記得試下啦, 然後留個言, 比啲意見我啦~~~ 
.: 材料 Ingredients :.
Group A
1- 鯪魚滑1磅左右 (1 lbs of fish paste)
2- 雞粉或鹽1茶匙 (1 tsp of chicken powder or salt)
3- 白胡椒粉1茶匙(1 tsp of white pepper flake)
4- 蝦米2湯匙, 浸軟, 切粒 (Dried shrimps, soaked, 2 tbsp)
5- 乾瑤柱4粒, 浸軟, 撕碎 (Dried scallop, soaked, shredded, 4 pieces)

Group B
1- 豆腐卜約15粒, 切半 (15 tofu puff, halved)
2- 甜椒(任何顏色)1個, 去囊, 切件 (1 bell pepper (any color), core removed, cut into pieces)
3- 茄子2條, 切件 (2 chinese eggplants, cut into pieces)
4- 中型洋蔥1個, 去皮, 切粒 ( 1 medium onion, peeled, diced)
5- 紅蔥頭(乾蔥)蓉1湯匙 (Diced shallot, 1 tbsp)
6- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
7- 熱水1/2杯, 100毫升 (1/2 cup of hot water)
8- 粟粉水- 2湯匙粟粉+1湯匙凍水 (Corn starch mixture - 2 tbsp of corn starch + 1 tbsp of cold water)

.: 汁料 Sauce mixture :.
1- 海鮮醬1湯匙 (Hoisin sauce, 1 tbsp)
2- 糖1/2茶匙 (Sugar, 1/2 tsp)
3- 腐乳3塊 (fermented tofu, 3 blocks)
4- 蒜蓉辣椒醬2湯匙 (Spicy garlic sauce, 2 tbsp)
 
.: 做法 Directions :.  
Step 1:
 
將材料Group A 混合攪勻, 然後平均釀入豆腐卜內壓實
.
Combine Group A ingredient and mix it well.  Stuff the fish paste mixture into the tofu puff, and press it well.
 
Step 2:

易潔鑊中火落油1湯匙起鑊, 將魚滑豆卜(魚滑的一面向底)煎成金黃, 盛起備用
Heat the pan with 1 tbsp of oil over medium heat.  Pan fry the fish mixture until golden brown. 
 
Step 3:
 
潔鑊洗淨抹乾, 再用大火落1湯匙油起鑊, 落洋蔥, 紅蔥頭, 蒜蓉, 茄子和甜椒連1/3茶匙鹽炒至洋蔥炒軟, 加入熱水蓋頂炆3分鐘或至茄子軟身
Clean and dry the pan.  Heat it with 1 tbsp of oil over high heat.  Add in the onion, shallot, garlic, eggplant and pepper with 1/3 tsp of salt.  Stir-fry the ingredient until the onion is soft.  Add in the hot water.  Cover and simmer for 3 minutes or until the eggplants is soft.
 
 
Step 4:
 
加入汁料和魚肉豆腐兜勻, 再加少去粟粉水攪勻至汁料杰身, 上碟即可
Add the sauce mixture and the fish mixtures.  Add in the some corn starch mixture.  Stir the sauce until it is thicken. Dish it up and serve it hot.
 
.: 小貼士 Cook's notes :.
1- 魚滑釀入豆腐卜時要盡量壓實, 否則煎時很容易散開的
2- 手沾濕的話, 魚滑不會黏手, 會容易處理
3- 用易潔鑊去煎, 用油比較少, 比較健康, 亦比較容易處理
4- 茄子切開後會容易變色, 若想保持它的顏色, 可以切好後浸入凍水中, 炒前才隔好水入鑊
5- 煎魚滑時的火力不要過猛, 用中慢火煎, 好讓熱力有足夠滲入魚滑內
http://tonykarenkitchen.com/ 
1- Press the fish mixture firmly into the tofu puff or it will fall apart while cooking.
2- It is easier to handle the fish mixture if you hand is wet.
3- It is easier to pan-fry the mixture with non-sticky pan.  It also uses less oil too
.
4- Eggplant will oxidize.  You can cut it and preserve it in cold water until it is ready to use.
5- Don't pan-fry the fish cake over high heat.  Use medium slow heat so that the heat has enough time to penetrate into the fish mixture.


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