星期二, 12月 11, 2012

[通少食譜]繽紛聖誕魚球 (Special Christmas fish balls)


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

[Prep 準備: 20 minutes | Cook 烹調: 25 minutes| Serve 份量: 4 | Calories 熱量: 320 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
之前出了兩個食譜比大家於聖誕節享用, 都是比較簡單, 實用, 今日這個食譜,  onion2065.gif photo只能用"搞笑"來形容
 
這個魚滑比較厚身, 煮時將煮生煎包一樣,  df13952b.gif photo需要點耐性, 味道仍然是不錯, 但真係好搞笑, 我整時都忍不住笑, 太太以為我傻了呀
 
魚滑煮好沾滿香草後, 真係好似聖誕樹一樣, 我還用了薯蓉做出雪的效果, 感覺似整模型一樣, 哈哈,  當然啦,  th099_.gif photo你欣賞完可以切開, 沾汁料來吃, 甚至將汁料倒入碟內都可以的, 味道會非常夾和好味道的
 
3個食譜都建議大家聖誕節試試,  onion2046.gif photo希望大家會喜歡啦, 另外, 我製作了新的video關於上次"香軟燉牛肉"的, 如果大家想試的話, 可以看看video的做法, video網址如下: http://youtu.be/ZlmR15XGHQY
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- (鯪)魚滑400克 (Fish paste, 400g)
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- 紅甜椒1/2個, 去囊, 切粒 (1/2 red bell pepper, core removed, diced)
2- 即食米通2湯匙 (Rice crispy, 2 tbsp)
3- 芫茜香草碎6-8湯匙 (Parsley flake, 6-8 tbsp)
4- 白肉薯仔250克, 切件去皮 (potato, peeled, cut into pieces, 250g)
Group C
1- 牛油1湯匙 (butter, 1 tbsp)
2- 奶或熱水1/2 量杯, 約100毫升 (milk or hot water, 100ml)
3- 雞粉或鹽1茶匙 (1 tsp of chicken powder or salt)


.: 汁料 Sauce mixture :.
1- 金寶忌廉雞湯1罐 (310ml) (1 cane of cream of chicken, 310ml)
2- 牛油1 湯匙 (1 tbsp of butter)
3- 奶或熱水1/2 量杯 (1/2 cup of milk or hot water)
.: 做法 Directions :.  
Step 1:
 
將Group A 材料膠勻備用, 薯仔中火煲25分鐘或至腍, 隔好水, 加入Group C材料, 再壓成薯蓉, 放上碟備用, 汁料用中火煮滾, 盛起作沾用汁料

Combine the Group A ingredients together. Put it aside. Cook the potato in boiling water over medium heat for 25 minutes or until it is soft. Drain it well and add in the Group C ingredients. Mash the potato until it is smooth. Dish it up and put it aside. Combine the sauce mixture and bring it to boil. Put it aside and serve it as dipping sauce.

Step 2:

魚滑扼成8-10個錐形的魚球, 易潔鑊中快火落油1/2湯匙起鑊, 加入錐形魚球將底部煎至金黃, 分三次, 每次加入5湯匙熱水, 蓋頂煮6分鐘, 直至魚球全熟, 將魚球放入載滿芫茜香草碎的碟內沾滿芫茜香草碎, 放上薯蓉, 灑上紅椒粒及米通即成
 
 
Divide the fish mixture into 8-10 cone shape.  Heat the pan with 1/2 tbsp of oil over medium-high heat until hot. Pan-fry the fish co cone until bottom of the fish cone is golden.  Add in 5 tbsp of hot water. Cover and simmer for 6 minutes.  Repeat the same step 3 times or until the fish is fully cooked.  Roll the cook fish cone into a dish contained parsley flake until the fish is fully covered by the parsley.  Top it over the mashed potato.  Add the red pepper and rice crispy to garnish.  Serve it in hot.
 
.: 小貼士 Cook's notes :.
1- 可以用牛油紙卷成錐形, 然後加入魚滑填滿, 這樣會比較容易將魚滑扼成錐形的魚球
2- 手和工具若先沾濕, 那魚滑就不會黏著, 容易處理
3- 不愛用罐頭湯作汁, 可以改用酸甜汁料代替(例如茄汁, 泰式酸辣醬)
4- 薯仔切薄及細少一點, 就可以更快將薯仔煮腍
5- 分3次加水去煮魚滑應該可以將魚滑煮透, 但建議大家拿一個出來切開看看, 若未熟, 建議再煮多1-2次
 
http://tonykarenkitchen.com/ 
1- You can use the parchment paper to make a cone.  Then fill it up with fish paste.  It will be easier.
2- Wet your hand and the tools before handle the fish paste.  Fish paste won't stick on wet surface.
3- You can replace the sauce with other sweet and sour sauce like ketchup.

4- Cut the potato into small pieces so that it can be cooked faster.
5- Take one fish mixture out and make sure it is full cooked after simmer.  If not, repeat the step of adding water and simmer for 1-2 times.


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