星期二, 12月 18, 2012

[通少食譜]蝦皇瓜粒賽螃蟹 (Shrimps & Scrambled egg with winter melon)


按此列印食譜 (Print Recipes)
檔案密碼是 (Password): tony

[Prep 準備: 20 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 260 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
其實哩個食譜係我旅行前煮的, 所以當時仍然有冬瓜賣, 但現在已經是冬天,  onion2064.gif photo買不到冬瓜的你, 可以用白蘿蔔去代替啊 (因為現時白蘿蔔應該是當造, 所以會很甜的)
我知賽螃蟹是用蛋白去整,  onion2015.gif photo但我真的不想棄掉蛋黃不用, 所以這個食譜是用全蛋的, 如果你想用淨蛋白也是可以的, 做法也是差不多
 
另外, 好多朋友以為新鮮蝦先爽, 先好吃, 其實不一定的, 如果買到靚的急凍蝦, 也是可以很爽很好味道的, 例如我常常買一些泰國或越南出產的大虎蝦, 只要處理的好,  onion203.gif photo真係好爽好彈牙的
 onion2022.gif photo這個食譜又靚又簡單, 味道好而健康低卡, 希望大家會喜歡啦, 記得要試試啊
記得試過我任何食譜, 都可以去我facebook page 刊登你作品啊 
.: 材料 Ingredients :. 
Group A
1- 冬瓜600克左右, 去皮去囊, 切件 (Winter Melon, peeled, core removed, cut into large pieces, 600g)
2- 清雞湯300毫升 (Chicken broth, 300ml)
3- 白胡椒粉1/2茶匙(White pepper flake, 1/2 tsp)
4- 蝦米2湯匙, 浸軟 (Dried shrimps, soaked, 2 tbsp)
5- 薑片3塊 (Ginger slices, 3 slices)
6- 蟹柳200克 (Imitated Crab meat, 200g) 
Group B
1- 大雞蛋4隻, 打散 (4 large eggs, beaten)
2- 牛奶3湯匙 (Milk, 3 tbsp)
3- 鹽1/2茶匙(Salt, 1/2 tsp)
 Group C
1- 無殼大蝦400克, 去腸左右 (Headless & Peeled shrimps, vein removed, 400g)
2- 白胡椒粉1/2茶匙(White pepper flake, 1/2 tsp)
3- 鹽1/2茶匙(Salt, 1/2 tsp)
4- 粟粉1茶匙(Corn starch, 1 tsp)
Group D
1- 粟粉1湯匙 (Cornstarch, 1 tbsp)
2- 凍水2湯匙 (Cold water, 2 tbsp)


.: 做法 Directions :.  
Step 1:
 
將Group C 的材料撈勻醃15分鐘, 同時間, 中火落1/2湯匙油起鑊, 落Group A的薑片, 蝦米, 冬瓜炒2分鐘, 加入雞湯和白胡椒粉攪勻, 蓋頂煮10分鐘或至冬瓜變腍, 將冬瓜隔好汁備用, 汁留1碗用

Combine the Group C ingredients together and marinade it for 15 minutes.  Heat the pan with 1/2 tbsp of oil over medium heat until hot.  Add in the Gingers, dried shrimps, winter melons from Group A ingredient.  Stir-fry the ingredient for 2 minutes.  Add in the chicken broth and white pepper.  Cover and continue to cook for 10 minutes or until the winter melon is soft.  Drain it well and put the winter melon aside.  Reserve 1 cup of sauce mixture and put it aside.

Step 2:

Group B 材料攪勻, 易潔鑊中火落油1/2湯匙起鑊, 加入蛋漿, 將蛋於鑊中前後推動, 炒至7成熟(還是有點濕), 盛起備用即成

Combine the Group B ingredients.  Heat the pan with 1/2 tbsp of oil over medium heat until hot. Add in the egg mixture.  Stir the egg constantly until the egg is about 70% done.  Dish it up and put it aside.
 
Step 3:

易潔鑊中快火落油1/2湯匙起鑊, 加入蝦隻煎至兩面金黃(每面煎約1分鐘), 加入蟹柳炒熱(約2分鐘), 再加入冬瓜, 預留的汁料, 煮至汁滾, 加入雞蛋, 再逐少加入已攪勻的Group D 材料至汁杰, 上碟即可
 
 
Heat the pan with 1/2 tbsp of oil over medium-high heat until hot. Pan-fry the shrimps until both side is golden (about 1 minute each side).  Add in crab meat and cook it through (about 2 minutes).  Add in the cooked winter melon, the preserved sauce mixture and bring the sauce to boil.  Add in the cook egg.  Pour in cornstarch mixture (Combined the Group D ingredients) until the sauce is thickens .  Dish it up.  Serve it in hot.
 
.: 小貼士 Cook's notes :.
1- 建議蝦加粟粉撈勻後才清洗, 蝦肉會潔白不腥 
2- 蝦肉抹乾水份, 再要用鹽醃過才會爽口, 當然蝦本身的品質也重要的, 例如靚的泰國急凍虎蝦, 是非常爽口彈牙的 
3- 蟹柳若有腥味的話, 可以飛水30秒後才用
4- 蛋不要炒得過熟, 因為蛋內餘下的熱力, 會令蛋再熟一成的
5- 汁料建議只留1碗, 餘下的可以當湯飲用, 或棄掉

http://tonykarenkitchen.com/ 
1- It is recommended to clean the shrimps with the corn starch.
2- Salt can improve the texture of the shrimps.  Make sure you dry the shrimps well before marinade it with the salt to have better result.
3- If the crab meat is smelly, blanch it over boiling water for 30 seconds before use.

4- The remaining heat inside the egg will continue cooking the egg when it is cooked.  Therefore, do not fully cook egg.
5- Recommend to reserve only 1 cup of broth to be the sauce mixture.  The remaining broth can be served as the soup or it can be discarded.


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