星期四, 2月 26, 2009

食譜: 甜酸龍俐 (Fry sole in sweet and sour sauce)


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忙了幾日, 終於無咁忙啦, 撞鬼呀, 突然好想放假休息呀, 點都好啦, 做多兩日就可以休息吓啦, 希望哩兩日唔好又啲咩意外就好啦

今日出哩個餸非常好送飯呀, 個汁酸酸甜甜,

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大人小朋友都一定會喜歡呀

龍利柳味道偏淡,

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所以好適合配一啲好濃烈嘅汁料, 記得先用鹽同胡椒粉調味先, 咁做可以去腥同埋比啲味道佢

煎時油要至少蓋過一半魚件, 唔怕油多當然可以改用炸啦, 記得火路要先快後慢, 當煎到兩面微黃, 就好轉中火, 慢慢煎熟啲魚啦

個汁通常我會叫大家加約3-5湯匙水,

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但因為蕃茄本身煮煮下會出水, 所以唔建議大家加, 但當然啦, 如果你發覺個汁煮到咁上下都仲係好杰, 就要加水, 記得煮飯要識變通同隨機應變

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仲有, 啲汁唔適宜過多, 夠包著每塊魚柳就得啦, 當個汁煮好, 試好味, 調整到自己喜歡嘅味道時, 就熄火, 加入魚塊兜勻就可以開餐啦

咁開胃嘅餸, 一啲都唔難煮呀,

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你無理由唔試吓啦

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 10 minutes |  Cook烹調: 25 minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 急凍龍利魚柳2條, 切件 (2 frozen fillet of sole, cut into pieces)
tonytsang and kareny recipy
2- 蕃茄2個, 切粒 (2 tomato, diced)
tonytsang and kareny recipy
3- 罐頭菠蘿5片, 切件 (5 slices of cane pineapple, cut into pieces)
tonytsang and kareny recipy
4- 中型洋蔥1個, 去皮切件 (1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy
5- 青椒1個, 切件 (1 green pepper, cut into pieces)

汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 茄汁3湯匙 (3 tbsp of ketchup)
tonytsang and kareny recipy
2- 砂糖1/2湯匙 (1/2 tbsp sugar)
 
tonytsang and kareny recipy
3- 菠蘿汁1湯匙 (1 tbsp pineapple juice)
 
tonytsang and kareny recipy
4- 白醋1/2湯匙 (1/2 tbsp white vinegar)

做法 Steps

tonytsang and kareny recipy
1- 先將魚抹乾, 用約1湯匙胡椒粉和鹽攪勻醃5分鐘, 再加生粉薄薄包好, 快火落油(約1/4杯)起鑊, 將魚煎至兩面微黃, 轉中火煮至全熟, 盛起隔油備用 (圖1)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 落洋蔥和約1/2茶匙炒至軟身 (圖2), 再加青椒炒勻, 再加汁料炒勻 (圖3), 再加蕃茄和菠蘿炒勻(約2分鐘), 熄火(圖4), 加入魚塊兜勻上碟即成

tonytsang and kareny recipy
1- Dry the fish well.  Marinade the 1 tbsp of white pepper and salt for 5 minutes.  Coat the fish with corn starch lightly.  Heat the pan with 1/4 cup of oil over high heat.  Fry the fish until both side is golden and well done.  Put it aside and drain it well (fig.1)

tonytsang and kareny recipy
2- Heat the pan with 1 tbsp cup of oil over high heat.  Stir in the onion with 1/2 tsp of salt until soft (fig.2).  Stir in the green pepper and sauce mix, and mix it well (fig.3).  Stir in the tomato and pineapple and mix it well (around 2 minutes).  Turn the heat off (fig.4) and stir in the fish.  Mix it well and dish it up.  Serve it in hot.

貼士 Tips
1- 蕃茄會出水, 所以汁料內不用加水
tonytsang and kareny recipy
2- 魚煎至兩面微黃時, 記得轉中火, 以免把魚煎燶
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Tomato will release water while cooking.  Therefore, no need to add water into the sauce mix
 
tonytsang and kareny recipy
2- Remember to turn the heat to medium once the fish is light brown.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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星期二, 2月 24, 2009

食譜: 魚肉蒸豆腐 (Steam fish paste and tofu with black bean garlic sauce)


好大鑊,
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因為我出錯, 所以而家有個幾嚴重嘅程式錯誤出現左呀, 我由星期六開始幫手同程式設計員日日睇可以點補救, 唉, 真係大鑊, 我做測試員, 程式有錯, 我實在責無旁貸呀, 好無心機呀

所以昨日無出食譜啦, 係屋企都無咩心機煮呀, 唉~~~希望快啲搞掂啦,

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唔係我個心真係好唔安落呀

今日出哩個餸, 真係快靚正,

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真係超簡單, 勁快捷呀

將啲魚滑放上豆腐加啲汁去蒸, 真係超好味呀, 魚滑好多人都話好腥,

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其實只要加多啲麻油同胡椒粉, 就無哩個問題, 我通常1磅魚滑會落1湯匙麻油同胡椒粉, 我唔覺得有咩腥喎

加上個汁咁濃烈, 真係咩腥味都無呀, 我最後會加啲熟油,

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因為香好多, 但如果你要健康, 當然可以唔加啦, 無問題呀

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哩個餸送飯真係一流呀, 記得要試吓啦

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 15 minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 魚滑1磅左右 (1 lbs of fish paste)
tonytsang and kareny recipy
2- 滑豆腐1盒, 切粒 (1 box of soft tofu, diced)
tonytsang and kareny recipy
3- 青蔥粒1杯 (1 cup minced green onion)
tonytsang and kareny recipy
4- 雞粉1茶匙 (1 tsp of chicken powder)
tonytsang and kareny recipy
5- 麻油1/2湯匙 (1/2 tbsp of sesame oil)
tonytsang and kareny recipy
6- 油2湯匙 (2 tbsp of oil)

汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 蒜蓉豆豉醬2湯匙 (2 tbsp black bean and garlic sauce)
tonytsang and kareny recipy
2- 砂糖1/2湯匙 (1/2 tbsp sugar)
 
tonytsang and kareny recipy
3- 生抽1湯匙 (1 tbsp soya)
 
tonytsang and kareny recipy
4- 水1湯匙 (1 tbsp Water)

做法 Steps

tonytsang and kareny recipy
1- 先將魚滑和材料3-5和約1湯匙胡椒粉攪勻 (圖1), 分成12份, 同時, 將豆腐分成12塊, 平放於碟上(圖2), 將魚滑放上(圖3), 汁料先搞勻
tonytsang and kareny recipy
2- 蒸前, 將汁料平均放於魚滑上(圖4), 再隔水, 大火蒸12分鐘, 取出灑上青蔥粒, 再把生油煮滾, 淋上魚滑上即成

tonytsang and kareny recipy
1- Mix the ingredients 3-5 with 1 tbsp of white pepper with the fish paste (fig.1).  Split the fish paste into a 12 pieces. In the same time, cut the tofu into 12 pieces and put it on the dish (fig.2).  Put the fish paste on top of each tofu (fig.3).  Mix the sauce mix and put it aside

tonytsang and kareny recipy
2- Before steaming, top each fish paste with sauce mix evenly (fig.4).  Steam it over high heat for 12 minutes.  Top with some green onion.  Heat the oil over high heat.  Pour it over the tofu. Serve it in hot.

貼士 Tips
1- 蒸完的豆腐約有太多水, 先小心到去先淋油
tonytsang and kareny recipy
2- 湯匙塗上油, 分魚滑時就會容易很多
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Remove the water carefully from the dish after steaming before pour the oil over to it.
 
tonytsang and kareny recipy
2- Coat the spoon with some oil will make it easier to split the fish paste.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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星期五, 2月 20, 2009

食譜: 馬蹄肉餅 (Steam pork with water chestnut)


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無驚無險, 又到星期五啦, 哈哈哈, 今個星期真係非常好呀, 一來我無咁忙啦, 二來又考完試, 唔需要日日擔心呀, 終於可以輕鬆吓

今日我通過出哩個處女肉餅呀, 哈哈, 因為第一次自己啄豬肉呀, 你諗吓我有幾懶先得架, 平時實買碎肉就算啦,

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今次真係親手啄, 仲啄到手仔軟呀

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自己啄無論煮完個效果, 同埋品質都比較好, 我用7瘦3肥, 出面買碎肉就肥好多啦(次次整完成鑊油就知), 如果大家唔怕肥, 用6瘦4肥會仲好呀, 會非常鬆化

整肉餅最大學問係要令肉餅鬆化,

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要做到咁, 加水哩個步驟真係要好小心, 唔好一次加大多, 因為啲豬肉會索唔切, 要一面攪, 一面逐少逐少加

最好用手去攪,

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因為要靠自己嘅感覺, 去感手一吓個豬肉夠唔夠柔軟同輕身, 唔夠就再加水再攪

一開始攪時, 會好黏, 攪完會成個波咁, 但加入適量嘅水之後, 佢就會開始邊軟皮蛇咁, 黏身但唔會成到型,

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會好似一pet咁, 咁就啱晒啦

之後放入薄碟入面, 用手, 將豬肉油碟推向中間, 留約2cm空位係碟邊, 等熱氣可以流過豬肉餅四周

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之後蒸15-20分鐘, 就搞惦啦, 鬆化嘅肉餅, 同係街食個啲真係無得比, 如果要我形容, 街個啲會似石頭, 自己整個啲會似麵包咁, 但煙韌多好多

唔係難整呀, 整過一次,

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包你以後出街唔叫肉餅呀, 快啲試吓啦

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 25 minutes |  Cook烹調: 20minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 枚頭豬肉或碎肉1磅左右 (1 lbs of tenderloin pork or minced pork)

tonytsang and kareny recipy
2- 罐頭馬蹄, 切粒1杯左右 (1 cup of diced water chestnut)

醃料 Seasoning
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 生抽2湯匙 (2 tbsp of light soya sauce)
tonytsang and kareny recipy
2- 鹽1茶匙 (1 tsp of salt)
tonytsang and kareny recipy
3- 胡椒粉1茶匙 (1 tsp pepper)
tonytsang and kareny recipy
4- 老抽1湯匙 (1 tbsp black soya)
tonytsang and kareny recipy
5- 油1湯匙 (1 tbsp of cooking oil)
tonytsang and kareny recipy
6- 生粉2湯匙 (2 tbsp of corn starch)
tonytsang and kareny recipy
7- 水2杯 (2 Cup of water)

做法 Steps

tonytsang and kareny recipy
1- 先將豬肉切粒, 再啄至起膠(碎肉則免), 將馬蹄, 豬肉和醃料1-4撈勻, 先醃15分鐘, 再加醃料5-6先撈勻, 一面攪動豬肉, 一面加入點水(每次約1/8杯) , 重覆直至豬肉輕手, 柔軟即可
tonytsang and kareny recipy
2- 豬肉放入薄碟, 大火隔水蒸15分鐘
即成
tonytsang and kareny recipy
1- Dice the pork and mince it until it form the paste (skip this step if you use the minced pork).  Stir in the diced water chestnut, and seasoning 1-4.  Marinade it for 15 minutes.  Stir in seasoning 5-6 and mix it well.  While stirring the pork, add a bit of water (around 1/8 cup each time).  Repeat the step until the pork mixture is soft.

tonytsang and kareny recipy
2- Put the pork mixture into a thin dish.  Steam it over high heat for 15 minutes.  Serve it in hot.

貼士 Tips
1- 豬肉餅要鬆化, 加水的步驟十分重要, 要加到豬肉軟熟, 輕身為止
tonytsang and kareny recipy
2- 自己啄豬肉用時比較多, 但出來質感非常煙韌, 爽口
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- In order to make a good steam pork, the step of adding water is really important.  Add water until the pork mixture is soft and light.
 
tonytsang and kareny recipy
2- It will be crispy and tender if you minced the pork yourself.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)


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星期三, 2月 18, 2009

食譜: 魚鬆茄子豆腐煲(Fish paste, egg plants, tofu hot pot)


th102_.gif image by tonytsang_emotion
估唔到我今日又出食譜呢? 係呀, 我見今日得閒, 咪出多篇啦, 今日唔知聽日事, 出得一篇得一篇啦, 哈哈

今日出哩個食譜都幾多功夫, 不過要好味,

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有時都要用多少少時間去煮先得

個汁個配方, 我都講過, 係我媽媽教嘅, 如果大家唔喜歡辣豆板醬可以改用辣椒醬或辣椒油都得,

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煮飯要按自己口味作出調整, 唔好一味死跟呀, 要學識變通先得

茄子最快煮熟嘅方法當然係用油炸, 但相對非常唔健康, 所以我會叫大家用水炒方式, 一乾身就加水, 不斷重覆, 咁炒雖然慢啲,

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但非常之健康呀

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魚滑你懶唔壓平, 成個波就咁煎都無所謂, 因為壓平都嘅麻煩呀, 不夠壓平嘅魚滑會比較脆口, 因為外表已煎脆, 而成個波就會比較軟熟, 隨你自己喜歡啦

冬天就嚟完啦, 趁未熱,

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整多啲煲仔菜就最啱啦, 呵呵

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 5 minutes |  Cook烹調: 40minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 魚滑1磅左右 (1 lbs of fish paste)

tonytsang and kareny recipy
2- 滑豆腐1盒, 切粒 (1 box of soft tofu, diced)
tonytsang and kareny recipy
3- 蒜蓉2湯匙 (2 tbsp minced garlic)
tonytsang and kareny recipy
4- 茄子2-3條, 切件 (2-3 eggplants, cut into pieces)

汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 魚香醬4湯匙 (4 tbsp of chinese spicy garlic sauce)
tonytsang and kareny recipy
2- 水2杯 (2 cup of water)
tonytsang and kareny recipy
3- 辣豆板醬1湯匙 (1 tbsp chinese chili bean sauce)
tonytsang and kareny recipy
4- 魚露1/2湯匙 (1/2 tbsp of fish sauce)
tonytsang and kareny recipy
5- 老抽1/2 湯匙 (1/2 tbsp of black soya)

醃料 Seasoning
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 麻油1/2湯匙 (1/2 tbsp of sesame oil)
tonytsang and kareny recipy
2- 鹽1茶匙 (1 tsp of salt)
tonytsang and kareny recipy
3- 胡椒粉1茶匙 (1 tsp pepper)
tonytsang and kareny recipy
4- 生粉1湯匙 (1 tbsp of corn starch)

做法 Steps

tonytsang and kareny recipy
1- 先將豆腐於煲內用水大火煮約3分鐘 (圖1), 隔水備用, 魚滑和醃料攪勻, 分成10-12份, 中火落油(約1湯匙)起鑊, 放入魚滑, 壓平, 煎至兩面金黃及熟透(圖2), 盛起切條備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先炒香蒜蓉, 再加茄子炒至乾身(圖3), 加入2湯匙水再炒, 重覆加水至茄子軟身和轉色, 加入汁料(水除外)兜勻(圖4), 再加豆腐, 魚滑和水, 大火炆約10分鐘, 加少許鹽調味
即成
tonytsang and kareny recipy
1- Boil the tofu for 3 minutes over high heat (fig.1).  Drain it well and put it aside.  Mix the seasoning with the fish paste.  Split the fish paste into a 10-12 pieces.  Heat the pan with 1 tbsp of oil over medium heat. Add in the fish ball and flatten it.  Fry until both side turn brown and well done (fig.2). Slice it and put it aside

tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir fry the garlic until fragrant.  Stir fry egg plants until dry (fig.3).  Stir in 2 tbsp of water and mix it well.  Repeat the step until the egg plants are soft and the color changed.  Stir in the sauce mix (expect the water) and mix it well (fig.4).  Stir in the tofu, fish paste and water.  Simmer it over high heat for 10 minutes.  Add some salt to adjust the taste.  Serve it in hot.

貼士 Tips
1- 湯匙塗上油, 分魚滑時就會容易很多
tonytsang and kareny recipy
2- 茄子用水慢慢炒比用油炸更健康
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Coat the spoon with some oil will make it easier to split the fish paste.
 
tonytsang and kareny recipy
2- It is healthier to cook the egg plants with water than deep fry it.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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