星期二, 4月 02, 2013

[通少食譜]南乳將軍放魚雷 (Braised fish paste tofu puff in fermented tofu)


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[Prep 準備: 10 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 320 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
南乳汁真係好惹味, 有次我出街試新餐廳, 有個新菜色叫狗仔鴨, 個味道真係好香口,  photo onion203.gif自己好想整
但係整鴨唔係簡單, 亦唔算平 (我啲師公, 好慳的), 諗下不如用魚滑試下啦,  photo onion2047.gif果然一樣咁好味道
其實唔難整, 但個汁要好味道,  photo onion2046.gif南乳同柱侯將一定要爆香先得, 但就咁爆的話, 手慢就會好易燶, 所以我會建議大家, 撈勻先, 有油有酒一齊煮, 成間屋香噴噴, 又唔怕會整燶,  photo onion2043.gif真係香到口水都流呀
個汁咁香, 加入魚滑豆卜去吸味,  photo onion2022.gif嘩! 點可能會唔好食先, 最重要係食多件都唔會好肥, 真係食得好爽呀, 大家一定要試試啊
 photo onion203.gif如果試過我任何食譜, 都可以將你作品post上我facebook page, 等我同大家分享啊
http://www.facebook.com/tonykarenkitchen 

.: 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)


Group B;
1- 豆腐卜約15粒, 切半 (15 tofu puff, halved)
2- 中型洋蔥1個, 去皮, 切粒 ( 1 medium onion, peeled, diced)
3- 紅蔥頭(乾蔥)蓉1湯匙 (Diced shallot, 1 tbsp)
4- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
5- 熱水1/2杯, 100毫升 (1/2 cup of hot water)
6- 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)
7- 罐頭馬蹄片10片左右 (Water chestnut slices (cane), 10 pieces)
8- 薑片2塊左右 (Ginger slices, about 2 pieces)
.: 汁料 Sauce mixtures :.
1- 柱侯醬1湯匙 (Chu Hou sauce, 1 tbsp)
2- 糖1/2茶匙 (Sugar, 1/2 tsp)
3- 南乳2塊 (fermented red tofu, 2 blocks)
4- 紹興酒1湯匙 (Chinese cooking wine (Shaxin), 2 tbsp)
5- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)

.: 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, 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
Combine Group A ingredient and mix it well. Stuff the fish paste mixture into the tofu puff, and press it well.  Heat the non-sticky pan with 1 tbsp of oil over medium heat. Pan fry the fish mixture until golden brown.
 
Step 2: 
鑊洗淨抹乾, 再用大火落1湯匙油起鑊, 落洋蔥, 紅蔥頭, 蒜蓉, 馬蹄連1/3茶匙鹽炒至洋蔥炒軟, 汁料所有材料攪勻至順滑, 加入和其他材料兜勻, 加入魚滑豆卜, 熱水蓋頂炆3分鐘, 再加少去粟粉水攪勻至汁料杰身, 上碟即可
Clean and dry the pan. Heat it with 1 tbsp of oil over high heat. Add in the onion, shallot, garlic, and waterchestnut with 1/3 tsp of salt. Stir-fry the ingredient until the onion is soft.   Combine all sauce mixture ingredient until smooth.  Add in the sauce mixture and mix it well with the ingredients.  Add in fish mixtures and the hot water. Cover and simmer for 3 minutes.  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- 汁料混合才入鑊炒香, 會比較容易掌握不易炒燶, 汁料必須炒香才好加入熱水, 整碟餸的味道才會香燶 

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-
 It will be easier to cook the sauce mixture when it is combined.  It is important to cook the sauce mixture before adding the hot water.  The flavor will be enhance if it is properly done.

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