星期四, 12月 20, 2012

[通少食譜]爽口蝦皇脆勝瓜(Stir-fried shrimps & Luffa squash)


按此列印食譜 (Print Recipes)
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[Prep 準備: 20 minutes | Cook 烹調: 25 minutes| Serve 份量: 4 | Calories 熱量: 360 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
 onion2076.gif photo新年快樂呀~~~
新一年大家有無咩新年大計呢?  onion2073.gif photo我自己就好怕有計劃, 因為通常諗定去做嘅, 都唔會做到, 反而唔諗佢, 有時會更容易達成
2013年第一個食譜, 係一個非常簡單嘅菜色,  onion2065.gif photo乜都撈埋煎香就得, 真係易到你唔信, 味道都好惹味架, 你試過就會知
 
 th086_64color.gif photo放完假實無咩心機煮飯啦, 不如就煮下哩個餸, 熱下身先啦, 哈哈哈 
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- 中硬度豆腐400克 (Medium firm tofu, 400g)
2- 魚滑400克 (Fish paste, 400g)
2- 青蔥2湯匙 (Diced green onion, 2 tbsp)
3- 甜菜圃, 切粒, 1/2量杯 (sweet preserved radish, diced, 1/2 cup)
4- 中型洋蔥半個, 去衣, 切粒 (1/2 medium onion, peeled, diced)
5- 蓮藕40克, 去皮, 切粒 (lotus root, peeled, diced, 40g)
6- 白胡椒粉1/2茶匙 (white pepper flake, 1/2 tsp)
7- 熱狗香腸2條, 切粒 (2 sausages, diced)
8- 熟芝麻1湯匙 (roasted sesame seed, 1 tbsp)
9- 鹽1/2茶匙 (Salt, 1/2 tsp)


.: 做法 Directions :.  
Step 1:
 
將豆腐用乾淨的布或毛巾包實, 然後毛巾左右不斷扭轉收緊, 直至將豆腐榨乾水份, 再將材料2-9攪勻, 分成12-14份(或更多)備用

Wrap the tofu with a CLEAN towel firmly.  Twist both side of the towel until the tofu is mashed and all the water inside the tofu is released. Mix the dried tofu flake with ingredients 2-9.  Mix it well and divide it 12-14 small pieces (or even more) evenly.  Put it aside .

Step 2:

易潔鑊用中火落1湯匙油起鑊, 將所有豆腐件煎至四面金黃(約6-8分鐘), 上碟即成

Heat the non sticky pan with 1 tbsp of oil over medium heat until hot.  Pan-fry all the tofu mixtures until all sides are golden (about 6-8 minutes).  Dish it up and serve it in hot.
 
.: 小貼士 Cook's notes :.
1- 搾豆腐時就將包糖果一樣, 將左右兩端以相反方向不段扭轉收緊, 慢慢就可以搾出很多的水, 越乾就越好
2-用易潔鑊去煎, 所用的油份比較少, 會比較健康
 
3- 沒有蓮藕, 可改用罐頭或新鮮馬蹄代替
4- 菜圃各種排子味道不一, 要按照它的味道去調整味道, 如果本身太鹹的話, 可以先出水令它鹹味降低才切粒
5- 香腸給它一點惹味, 不想加的話, 可以不加, 或者用煙肉或臘腸代替 

http://tonykarenkitchen.com/ 
1-Twist both side of the towel with inverse direction like wrapping a candy. Tighten it as much as you can so the water inside the tofu can be released.
2- Use non-sticky pan to pan fry the tofu mixture to avoid using too much oil.
3- You can replace the lotus roots with water chestnut.

4- Season the fish mixture according to the taste of preserved radish.  If the radish is too salty, blanch it in hot water before dicing it.
5- Sausage add extra favor to the dish, but it is totally optional.


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