星期一, 8月 19, 2013

[通少食譜]馬拉帶子亂棍打蟹柳 (Scallop with garlic shoot in Belachan sauce)



  [Prep 準備: 10 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 280 per serving ]

列印 Print (Password: tony)
http://tonykarenkitchen.com/
.: 材料 Ingredients :.
1- 蒜芯400克, 切段 (Garlic shoot, cut into section, 400g)
2- 帶子350克 (Scallop, 350g)
3- 中型洋蔥半個, 去皮, 切件 (1/2 medium size of onion, peeled, cut into pieces)
4- 蟹柳200克 (Imitated Crab meat, 200g)
5- 滑豆腐350-400克, 切粒 (Soft tofu, 350-400g)
6- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
7- 紅蔥頭2粒, 去皮, 切片 (Shallots, peeled, sliced, 2 pieces)
8- 甜椒(任何顏色)1個, 去囊, 切片 (Bell pepper (any color), cored, cut into pieces)

.: 汁料 Sauce mixture :.
1- 馬拉盞2湯匙 (Belachan, 2 tbsp)
2- 海鮮醬1湯匙 (hoisin sauce, 1 tbsp)
3- 熱水2茶匙 (Hot water, 2 tsp)

.: 做法 Directions :.
Step 1:


帶子和蟹柳抹乾, 各用用鹽(1茶匙), 白胡椒粉(1/2茶匙)和生粉(1茶匙)混合, 醃10分鐘, 同時將蒜芯飛水3-5分鐘, 隔好水備用

Seasoning the scallop and crab meats separately with 1 tsp of salt, 1 tsp corn starch and 1/2 tsp of white pepper for 10 minutes. Meanwhile, blanch the garlic shoots for 3-5 minutes. Drain it well and put it aside.
Step 2:

易潔鑊中火落1湯匙油起鑊, 加入帶子, 煎至一面金黃(約2分鐘), 反轉再煎至另一面金黃, 加入蟹柳兜勻炒2分鐘, 盛起備用

Heat the pan with 1 tbsp of oil over medium high heat. When the pan is hot, add in the scallop. Pan-fry until one side is brown (about 2 minutes). Flip it over and pan-fry the other side until brown. Add in the crab meat and stir-fry for another 2 minutes. Put it aside.

Step 3:

鑊洗淨, 大快落1湯匙油起鑊, 加入蒜蓉, 紅蔥頭和洋蔥連1/3茶匙鹽炒至軟身(約2分鐘), 加入蒜芯炒1分鐘, 再加入蟹柳, 帶子和汁料兜勻煮熱, 上碟即成

Clean the pan and dry it well. Heat it with 1 tbsp of oil over high heat. Add in the minced garlic, shallot and onion with 1/3 tsp of salt. Stir-fry the onion until it is soft. Add in the garlic shoot and stir-fry for 1 minute. Add in the crab meat, scallop and the sauce mixture. Mix it well until the sauce mixture is hot. Dish it up and serve it hot.

.: 小貼士 Cook's notes :.
1- 帶子有生粉保護, 出水的機會大大減低
2- 帶子煎煮的時間要隨厚薄調整, 必須自己多試才能將握, 很難在食譜說明的, 基本來說, 當帶子變白及硬身就已經是熟了, 煮過耐的話, 會很硬, 很難吃的
3- 蒜心和紅蘿蔔先非水, 煮時就不怕煮不熟它們, 但要小心, 若飛水太耐, 它們就可以會過腍, 影響口感, 所以飛水時, 不況試食一吓, 確定質感
http://tonykarenkitchen.com/
1- With corn starch coated on the scallop, it will help to lock the water inside of it.
2- Adjust the cooking time when pan-frying the scallop according to it thickness. In general, if the scallop turns white and it is hard. It is cooked
3- Blanch the red carrot and garlic shoots to ensure they cook through. However, over blanching them will make them too soft. It is better to taste it to ensure its texture. 
 
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