星期二, 12月 04, 2012

[通少食譜] 臘味魚餅樂樂脆 (Special Chinese style pan-fried fish cakes)


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

[Prep 準備: 15 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 325 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
 th102_.gif photo呵呵, 今日同大家介紹個食譜真係好易整, 大家甚至可以前一兩日撈定先, 放入雪櫃, 都啱時候啦, 就拿出來煎就可以
 
佢最大特點係夠晒惹味,  onion2047.gif photo用來當小食或前菜都可以, 大家嫌煩連啲配菜都可以唔煮, 就咁整個魚餅食就得, 10幾分鐘就可以搞掂
 
要再香口啲, 可以半煎炸, 不過就要用多少少油, 唔怕徙油的話, 甚至可以炸, 仲好味啊 ( onion2043.gif photo不過就好肥)
 
 onion2022.gif photo聖誕節去朋友party整這個菜色真係好, 簡單但又好味, 大家記得要試下啊 
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 :.
1- (鯪)魚滑400克 (Fish paste, 400g )

2- 甜椒(任何顏色)1個, 去囊, 切粒 (1 Bell pepper (any color), core removed, diced)

3- 中型洋蔥1個, 去皮, 切粒 ( 1 medium onion, peeled, diced)
4- 紅蔥頭(乾蔥)蓉1湯匙 (Diced shallot, 1 tbsp)
5- 蓮藕1段, 約100克, 去皮, 切粒 (1 section of lotus root (100g), peeled, diced)
6- 青蔥粒2湯匙 (Diced green onion, 2 tbsp)
7- 熟芝麻1湯匙 (Roasted sesame seeds, 1 tbsp)
8- XO醬1湯匙 (Chinese XO sauce, 1 tbsp)
9- 蠔油1湯匙 (Oyster sauce, 1 tbsp)
Group B
1- 臘腸1條, 切粒 (1 Chinese style preserved sausage, diced)
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)
6- 熟芝麻1湯匙 (Roasted sesame seeds, 1 tbsp)
.: 做法 Directions :.  
Step 1:
 
魚滑加Group B 材料和一半的蓮藕粒攪勻, 再分成8-12個圓餅備用, 易潔鑊中快火落油1/2湯匙起鑊, 加入紅蔥頭, 青蔥粒, 蓮藕, 洋蔥, 甜椒連1/3茶匙鹽和2湯匙熱水炒香(約5分鐘), 再加蠔油和芝麻兜勻, 上碟備用
Combine the fish paste, Group B ingredients and half of the diced lotus roots together.  Divide the pork into 10-12 pieces.  Heat the pan with 1/2 tbsp of oil over medium-high heat until hot. Stir in the shallot, green onion, onion, bell pepper, lotus roots, bell peppers with 1/3 tsp of salt and 2 tbsp of hot water. Mix it well and stir-fry until fragrant (about 5 minutes).  Add in the sesame see and oyster sauce.  Mix it well and dish it up.  Put it aside.
 
Step 2:

易潔鑊中快火落油1/2湯匙起鑊, 加入魚餅將兩面煎至金黃, 加入3湯匙熱水, 蓋頂煮5分鐘, 然後開蓋, 倒走鑊內的水, 將煎餅煎乾, 放上配料上, 每個魚餅再少許XO醬作裝飾即可
Heat the pan with 1/2 tbsp of oil over medium-high heat until hot.  Pan-fry the fish cake until both sides turn golden.  Add in 3 tbsp of hot water.  Cover and simmer for 5 minutes.  Then, remove the water from the pan.  Continue pan-fry the fish cake until it is dried.  Top it over the cooked ingredients from step 1.  Add some XO sauce to decorate.  Serve it in hot.
 
.: 小貼士 Cook's notes :.
1- 臘腸很難切粒的話, 可以先放入熱水中煮1-2分鐘, 那就會軟化
2- 魚餅不要整得太厚及太大, 否則煎時魚餅內會比較難熟 (煎的時間就會要耐一點, 那就會容易燶) 
3- 配料盡量切幼細點那炒時就會更易熟, 賣相亦會較好
4- 手沾水, 魚滑就不會黏手, 魚滑就容易處理
5- 想更香口一點的話, 可以不加熱水, 而用多少少油, 用中慢火慢慢將魚餅煎熟
http://tonykarenkitchen.com/ 
1- If the sausage is too hard to dice, you can soak it in a boiling water for 1-2 minutes.  It will soften the sausage.
2- Divide the fish paste into small pieces so that it is easier to cook through.
3- Dice the vegetables finely so that it is easier to cook through
.
4- It will be easier to handle the fish paste if your hand is wet.
5- Instead of adding hot water, you can add more oil and pan-fry the fish cake until it is fully cooked.


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