星期四, 2月 18, 2010

自創食譜: 腐皮魚卷 (Pan fry Bean curd wrap)


沒有yahoo 戶口的, 可以去sina blog留言:
http://tonykaren.mysinablog.com/

onion2054.gif image by tonytsang_emotion
哩排唔知點解, 晚餐無咩新靈感, 哩個星期已經有兩個餸我自己覺得煮得麻麻, 連相都唔想影呀

雖然係咁, 但就對傳統小吃,

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甜品特別有興趣, 昨日再焗多次黃金糕:
http://hk.myblog.yahoo.com/tony-karen/article?mid=23132

我今日就帶比啲同事吃, 我開頭還擔心外國人不喜歡, 幸好大家都十分喜歡, 有人欣賞,

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我也覺得很高興, 哈哈

還未完呀, 焗黃金糕時, 我手痕痕,

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又學人整馬拉糕呀, 我從未整過呀, 都唔知得唔得架, 點知一整完, 趁熱吃了一片時,
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嘩, 好好味呀, 我覺得超鬆軟呀, 有機會等我再試先得, 如果整得好, 我會刊登出來和大家分享, 如果想搶先看看食譜, 可以去通之廚房FB版看看:
http://www.facebook.com/pages/tong-zhi-chu-fang/217282679288

onion2063.gif image by tonytsang_emotion
今日哩個腐皮卷都係實驗之一, 因為我未試過用新鮮急凍腐皮去整餸, 估唔到效果咁好呀, 腐皮買回來大大塊, 我會將佢一開四, 再分袋, 然後將唔用嘅放入冰格雪藏, 到要用嘅時候, 就於室溫等30分鐘就可以用, 非常方便呢

你見我個煎得唔靚仔就知腐皮有幾容易濃呢,

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所以記得用細火煎呀, 味道好, 做法亦唔複雜, 我希望大家都喜歡啦 

print_icon-over.gif image by tonytsang_emotion
 
(password: tonytsang)

Prep 準備: 30 minutes |  Cook烹調: 15 minutes |  For 份量: 2 people |  Calories 熱量: 750 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 3大張鮮腐皮 (3 large bean curd sheet)
tonytsang and kareny recipy
2- 鯪魚滑1磅左右 (1 lbs of fish paste)
tonytsang and kareny recipy
3- 中型洋蔥半個, 去衣切絲 (1/2 medium onion, sliced)
tonytsang and kareny recipy
4- 蔥粒3湯匙 (3 tbsp of diced green onion)
tonytsang and kareny recipy
5- 罐頭馬蹄粒1罐(200克), 切粒 (1 cane of waterchestnut (200g), diced)
tonytsang and kareny recipy
6- 芫茜切粒, 2湯匙 (2 tbsp minced coriander)
tonytsang and kareny recipy
7- 紅蘿蔔2條, 去皮, 切幼絲 (2 red carrot, peeled, sliced finely)
tonytsang and kareny recipy
8- 粟米仔8條, 切幼絲 (8 baby corns, sliced finely)
tonytsang and kareny recipy
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- 白胡椒粉1茶匙 (1 tsp white pepper)
tonytsang and kareny recipy
4- 蒜粉1茶匙, 非必要 (1 tsp of garlic powder, optional)

做法 Steps

nytsang and kareny recipy
1- 魚滑和醃料, 芫茜, 蔥粒攪勻(圖1), 再弄成10-12份長條形備用, 再將紅蘿蔔,粟米仔飛水(2分鐘), 隔好水備用, 快火落1/2湯匙油起鑊, 加入洋蔥和1/3茶匙鹽炒至軟身盛起備用
tonytsang and kareny recipy
2- 將腐皮用濕布抹一下, 清理一下, 剪成10-12張約10cm x 8 cm 大小, 將魚滑料和紅蘿蔔絲, 粟米仔和洋蔥絲包成10-12條春卷形 (圖2) 
tonytsang and kareny recipy
3- 中火落油2湯匙起鑊, 油熱就轉成細火, 慢慢將兩面煎成金黃即成
tonytsang and kareny recipy
1- Mix in the fish paste, waterchestnut, coriander, green onion together (fig.1).  Divide the mixture evenly into 10-12 pieces in rectangle sharp.  Blanch the red carrot and baby corn for 2 minutes.  Drain it well and put it aside.  Heat the pan with 1/2 tbsp of oil over high heat.  Stir in the onion with 1/3 tsp of salt until soft.  Put it aside.
tonytsang and kareny recipy
2- Clean the bean curd with a wet towel.  Cut it into 10-12 sheets with 10cm width and 8 cm large.  Wrap it evenly the fish page, red carrot, baby corn and onion into 10-12 rolls (fig.2)
tonytsang and kareny recipy
3- Heat the pan with 2 tbsp of oil over medium heat.  When the oil is hot, turns the heat to low.  Pan-fry the each roll until both sides turn brown.  Dish it up and serve it in hot.
 

貼士 Tips
1- 如果腐皮包後不能埋口, 請用2茶匙生粉或麵粉加1茶湯匙水開成麵糊, 塗上封口處輕輕用手壓實即可
tonytsang and kareny recipy
2- 剪出來的腐皮, 可以加多一張腐皮, 用凍水浸軟作腐竹糖水:
http://hk.myblog.yahoo.com/tony-karen/article?mid=30416  
tonytsang and kareny recipy
3- 腐皮很容易會濃, 所以油燒熱就要改細火慢慢煎, 煎好一面先好反轉, 不要反太多減少弄穿腐皮的機會
tonytsang and kareny recipy
4- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- If you can seal the bean curd properly, you can use 2 tsp of corn starch or flour with 1 tsp of water to make the glue.  Add some at the end of the bean curd and press it gently and it should seal it up well.
tonytsang and kareny recipy
2- Reserve the remaining bean curd after cutting.  Add them with another bean curd sheet and soak all into cold water.  You can use it to make a dessert after:
http://hk.myblog.yahoo.com/tony-karen/article?mid=30416
tonytsang and kareny recipy
3- It is easy to burn the bean curd.  Therefore, only pan fry it slowly over low heat.  Do not flip it too often to avoid damage the bean curd.
tonytsang and kareny recipy
4- Click here to understand what is (Cooking terms in this recipe)


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沒有yahoo 戶口的, 可以去sina blog留言:
http://tonykaren.mysinablog.com/


觀看食譜內容 ...

星期二, 2月 16, 2010

食譜: 通少蔥油餅 (Pan-fried green onion cake)


onion2076.gif image by tonytsang_emotion
新年快樂呀咁多位, 大家新年假期有無去邊到玩先? 我係外國, 當然無你o地咁開心, 可以放3日假期咁多啦, 年初二已經要返工啦

今次新年, 我另外再整多2個椰汁年糕, 一個比我外父外母, 一個比我屋企人, 我希望佢地喜歡吃啦, 哈哈, 我最滿意都係個芋頭糕, 雖然第一次整, 但真係好好味, 雪左幾日, 煎完都係好軟熟呀,

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超好味呀

今日分享吓蔥油餅嘅做法, 老實講, 新手的話,

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的確係比較難整得好, 是旦整出嚟唔係問題, 大家一定會做到, 但要做到好味道, 的確有好多細微地方要注意, 我已經盡力寫晒所有細節係貼士到, 希望幫到大家

搓麵糰一定要靠經驗,

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好難可以寫出當中的感覺, 搓得好, 麵糰光滑柔軟, 太濕同太乾身都唔可以, 要煙韌的話, 醒麵亦係重要的步驟

記得, 首次整的話, 失敗可能會比較高, 但不要灰心, 要從失敗中學習, 我第一次都因為太油, 唔好食, 第二次唔夠軟熟, 直到第三次先叫整得唔差, 我仍然會繼續整, 因為傳統小吃,

th113_.gif image by tonytsang_emotion
必須多做多試才會容易成功的 

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(password: tonytsang)

Prep 準備: 45 minutes |  Cook烹調: 20 minutes |  For 份量: 6-8 pieces |  Calories 熱量: 1250 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 中筋麵粉200克 (200g of all purpose flour)
tonytsang and kareny recipy
2- 鹽1/4湯匙 (1/4 tbsp of salt )
tonytsang and kareny recipy

3- 熱水60毫升 (60ml of hot water)
tonytsang and kareny recipy

4- 凍水80毫升 (80ml of cold water)
tonytsang and kareny recipy
配料 Secondary ingredients
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 青蔥去白, 切粒, 約2杯 (2 cup of diced green onion, stemmed off)
tonytsang and kareny recipy
2- * 菜油3湯匙 (3 tbsp of vegetable oil)
可以用橄欖油, 粟米油代替 (can be replaced by olive oil or corn oil)
tonytsang and kareny recipy
3- 鹽1/4茶匙 (1/4 tsp of salt)
tonytsang and kareny recipy
4- 白胡椒粉1/2茶匙 (1/2 tsp of white pepper)
tonytsang and kareny recipy
重要廚具 Important tools
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy

1- 油掃 (Oil brush)
tonytsang and kareny recipy
2- 標準的量杯, 量匙, 磅 (a measuring cup, spoon, and scale)
tonytsang and kareny recipy
3- 麵粉棍 (dough roller)
tonytsang and kareny recipy
4- 麵粉篩隔 (a Flour sieve)
tonytsang and kareny recipy
5- 細的篩隔 (a small sieve)

做法 Steps

nytsang and kareny recipy
1- 先將麵粉用麵粉篩隔篩入碗內(圖1), 再倒入鹽和熱水, 用筷子順方向攪伴成小塊(圖2), 再逐少加入凍水, 一面用手搓粉糰, 加水直到粉糰軟熟但不黏手為止, 繼續用手搓動粉糰(3分鐘左右)直到粉糰光滑有彈性, 碗低灑入少許麵粉, 放入麵糰, 蓋上熱的濕布(不會滴水出來), 放入微波爐或焗爐內, 等20分鐘(醒麵)
tonytsang and kareny recipy
2- 同時, 將蔥, 鹽, 胡椒粉攪勻(圖3), 將青蔥先放在小的篩隔上, 在下面放一個可以受熱的碗, 快火落菜油起鑊, 燒至出煙時熄火, 將油燙過青蔥備用
tonytsang and kareny recipy
3- 檯上和麵粉棍先平均掃一點蔥油(圖4), 將粉糰取出分成6-8小份, 再逐個將小粉糰用麵粉棍壓平, 再用掃, 平均掃蔥油, 再平均灑上青蔥粒(圖5), 然後捲起成長長的粉卷, 頭和尾部份壓平, 再將它卷成軟雪糕般的形狀(圖6)備用
tonytsang and kareny recipy
4- 逐一將粉糰用麵粉棍再壓平, 快火落1/2湯匙油起鑊, 燒熱轉中火, 放入粉糰煎至2面金黃即好

tonytsang and kareny recipy
1- Sieve the flour into a mixing bowl (fig.1).  Add salt and hot water and stir it clockwise (fig.2).  Add a bit of cold water and press the dough.  Add just enough water until the dough is soft and it is not sticky to your hand.  Press and mix the dough continuously (about 3 minutes) until it is shiny.  Put some flour at the bottom of the bowl.  Put the dough into the bowl.  Cover it with a hot wet towel.  Put it into a microwave or oven.  Let it sit inside for 20 minutes. 
tonytsang and kareny recipy
2- Mix the green onion, salt and white pepper together (fig.3).  Put the green onion mixture over the sieve and an empty bowl (which can contain hot oil).  Heat the pan with the oil over high heat.  Turn off the heat once the oil is hot.  Pour over the green onion.  Put both aside.
tonytsang and kareny recipy
3- Brush a bit of oil on the table and dough roller (fig.4).  Separate the dough into 6-8 small dough.  Flatten the small dough one by one with the dough roller. Brush the dough evenly with oil cooked in step 2.  Top evenly with the green onion (fig.5).  Roll it up.  Press and seal the head and the tail of the dough.  Twist the dough and make it a soft ice-cream sharp (fig.6)   
tonytsang and kareny recipy
4- Flatten again with the dough roller.  Heat the pan with 1/2 tbsp of oil over high heat.  Turn the heat the medium and pan fry the dough until both sides golden.  Dish it up and serve it in hot.
 

貼士 Tips
1- 要鬆軟好味, 粉糰一定要做足功夫, 粉糰加水要到粉糰軟熟不黏手為止, 感覺有點將湯圓和麵包的粉糰, 粉糰要搓動至少3分鐘才會有活力的,  搓完要讓它先休息至少20分鐘, 它才會有彈性, 你可以用手指篤一下來測試一下它的彈性
tonytsang and kareny recipy
2- 記得, 壓平一塊就立即煎, 不要一次將所有粉糰壓平才煎, 我試過兩者的分別, 前者, 時間多, 比較麻煩, 但最鬆軟好味, 後者方便, 但出來的作品卻全無彈性  
tonytsang and kareny recipy
3- 蔥粒用油燙過比直接放入油處理更好, 一來蔥不會煮得太熟, 二來蔥不會吸得太多油, 三來隔開油和蔥, 用時更方便
tonytsang and kareny recipy
4- 用油來掃上檯面和用具才可以令以粉糰不黏著用具, 不用麵粉因為不想粉糰加入過多麵粉而影響質感, 粉糰加得太多麵粉就會變硬, 煎出來就會很硬, 不會軟熟

5- 記得水的份量只是個參考, 記得粉糰太硬, 一壓就裂開的話, 就要加少少水(1湯匙), 如果太黏手的話, 相反就要加多點麵粉 (1湯匙), 無論加水或麵粉,都要先搓動一陣先再決定要否再添加
tonytsang and kareny recipy
6- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- To make it soft, focusing the step of preparing the dough.  The dough must be soft but not sticky after mixing the flour and water.  Press the dough about 3 minutes so that it will be tender.  Let it sit inside of the oven for at least 20 minutes.
tonytsang and kareny recipy
2- Press and flatten the dough only if you are ready to pan fry it.  Do not flatten all in a shot or the outcome will be bad.
tonytsang and kareny recipy
3- Pour over the hot oil to the green onion is better way to cook green onion.  This way will make sure the green onion will not be overcooked, and not soaks with too much oil.  It is more easy to use afterward.
tonytsang and kareny recipy
4- Brush the tools with oil can avoid the dough stick on it.  Not using flour because you don't want the dough absorb too much flour which will make the cake texture harder.
tonytsang and kareny recipy

5- You don't need to use all the portion of the water mentioned in this recipe.  Remember the rule to manage the dough: If it is too hard, add a bit of water.  If it is too sticky, add a bit of flour.  
tonytsang and kareny recipy
6- Click here to understand what is (Cooking terms in this recipe)


Copyright © 通之廚房. All rights reserved.
網誌排行 top-bloggers.com

沒有yahoo 戶口的, 可以去sina blog留言:
http://tonykaren.mysinablog.com/

觀看食譜內容 ...

星期四, 2月 11, 2010

虎年快樂




我諗大家都開始放假啦, 在此, 我同太太都祝大家於虎年

旺氣運勢天下無敵, 身體健康百毒不侵
財源滾滾事半功倍, 開心快樂笑口常開


恭喜賀喜

~~~~~過完年再同大家見啦~~~~~~~


Copyright © 通之廚房. All rights reserved.
網誌排行 top-bloggers.com

觀看食譜內容 ...

星期三, 2月 10, 2010

[賀年食譜]通少椰汁年糕 (Steamed coconut soft cake)


onion2072.gif image by tonytsang_emotion
都話我近排傻傻地啦, 之前整完一大堆港式小吃仲唔夠皮, 仲要係新年前不斷試新年糕點, 我個五香芋頭糕 (Steam 5 spices Taro cake) 大家之前都見過啦,
onion2065.gif image by tonytsang_emotion
我前日食完飯, 仲趕起做埋哩個椰汁年糕

話都明係食完飯整, 唔計蒸嘅時間, 太約30-40分鐘就搞掂好晒,

onion2064.gif image by tonytsang_emotion
所以比起啲咩芋頭糕, 蘿蔔糕更慳時間, 材料更加簡單, 如果大家忙, 但又想整下糕點過節, 哩個真係唔錯嘅選擇呢

大家喜歡年糕係甚麼質感呢?

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我個人就喜歡軟熟煙韌的, 比較近日本的年糕質感, 和傳統硬身的有很大出入

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我個人也很喜歡濃濃的椰汁的香味, 當然又和傳統味道不同, 不過大家唔喜歡椰汁太多的話,
onion2046.gif image by tonytsang_emotion
可以用100毫升, 再加300毫升代替即可, 這個做法味道最恰當, 最傳統呢

大家有無發現我好喜歡用長方形的錫紙模去蒸糕呢?

onion2026.gif image by tonytsang_emotion
因為這樣作品比圓形的更容易切件, 件件切出來的大小形狀統一, 煎煮時就能更容易控制

onion2063.gif image by tonytsang_emotion
如果大家要其他賀年食譜的話, 可以去:

紅紅的蘿蔔糕: http://hk.myblog.yahoo.com/waiabbey/article?mid=8918

何師傅的蘿蔔糕: http://hk.myblog.yahoo.com/KellyandRuby-mami/article?mid=41341

還有我的黃金糕呢: http://hk.myblog.yahoo.com/tony-karen/article?mid=23132

和我的五香芋頭糕:  http://hk.myblog.yahoo.com/tony-karen/article?mid=42615

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(password: tonytsang)

Prep 準備: 35 minutes |  Cook烹調: 60 minutes |  For 份量: 1 pieces |  Calories 熱量: 1550 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 糯米粉220克 (220g of Glutinous rice flour)
tonytsang and kareny recipy
2- 澄麵80克 (80g wheat starch)
tonytsang and kareny recipy

3- 熱水150毫升 (150ml of hot water)
tonytsang and kareny recipy

4- 黃庶糖200克 (200g of brown sugar)
tonytsang and kareny recipy
5- 椰漿1罐400毫升 (400ml of coconut milk)
tonytsang and kareny recipy
6- 生油1湯匙 (1 tbsp of cooking oil)

tonytsang and kareny recipy
重要廚具 Important tools
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy

1- 油掃 (Oil brush)
tonytsang and kareny recipy
2- 1個1磅裝長方型蛋糕模 (1 of rectangle foil for 1 lbs)
tonytsang and kareny recipy
3- 大木匙(攪拌用) (1 large wooden spoon)
tonytsang and kareny recipy
4- 標準的量杯, 量匙, 磅 (a measuring cup, spoon, and scale)
tonytsang and kareny recipy
5- 蒸鑊或蒸籠,蒸架 (steam wok or steamer, steam rack)
tonytsang and kareny recipy
6- 麵粉篩隔 (a Flour sieve)

做法 Steps

nytsang and kareny recipy

大約流程:(括號內的代表同時進行): (整糖漿 + 粉過篩), (處理粉漿 + 預熱蒸籠), 粉漿糖水混合, 倒入蛋糕模, 放入蒸籠蒸煮

1- 熱水和糖於小鋼煲中用細火煲至糖溶化(圖1), 糖水熄火待涼備用, 同時, 將糯米粉和澄麵篩入大碗中(圖2) , 一面加入椰漿, 一面攪拌至完全混合備用(圖3), 蒸籠預熱
tonytsang and kareny recipy
2- 將糖水一面加入粉糰, 一面輕手攪拌至完全混合無粉粒為止(圖4), 加入生油攪勻, 蛋糕模先用掃平均掃上生油, 先放麵粉篩於蛋糕模上, 再平均濾入粉漿入蛋糕模(圖5), 用錫紙包好, 放入蒸籠大火蓋頂蒸60分鐘, 用竹簽插入無粉漿黏著即可, 否則再蒸15分鐘再試, 取出待涼即可

tonytsang and kareny recipy
1- Mix the sugar and hot water in a small pot.  Boil it over low heat until the sugar dissolved (fig.1).  Put it aside and cool it down.  Meanwhile, sieve the glutinous and wheat flour into a mix bowl (fig.2).  Stir in the coconut slow and stir the mixture clockwise (fig.3).  Mix it well and put it aside.  Preheat the steamer
tonytsang and kareny recipy
2- Stir in the cool sugar syrups into the flour mixture.  Stir it clockwise and mix it well (fig.4). Stir in the oil and mix it well. Brush the foil with oil evenly.  Filter the mixture with the flour sieve and add into the foil evenly.  Put it into the steamer.  Cover the foil with aluminum paper.  Cover and steam over high heat for 1 hour (fig.5).  Check with a tooth pick.  Put the tooth pick into the cake completely and retrieve it quickly.  If it is done, nothing will stick on the tooth pick.  Steam it for additional 15 minutes if necessary.  Take it out and cook it down.
 

貼士 Tips
1- 當加入糖漿時, 粉糰不要攪得太快, 以免加入很多空氣, 未放入蒸籠前都要一直攪拌, 確保粉漿完全混合
tonytsang and kareny recipy
2- 糯米粉和澄麵份量可以隨自己喜好改變, 要硬一點則用多澄麵(例如:糯米粉150克, 澄麵150克), 相反則可以用多些糯米粉(例如:糯米粉230克, 澄麵70克), 我食譜的份量是比較軟身的  
tonytsang and kareny recipy
3- 糖可以隨個人甜度改變, 最多建議用300克糖, 最少建議用120克, 我食譜甜度屬中淡的甜度
tonytsang and kareny recipy
4- 蒸完要待它完全涼透後才可以切割, 否則會很難切的
tonytsang and kareny recipy
5- 蒸一個小時可能會不夠水, 所以蒸到20分鐘就煲定一大煲熱水, 然後輕輕開少少蓋, 不要把蓋完全拿開, 看看水份, 如果不夠就加入熱水, 切勿加入凍水呀     
 
tonytsang and kareny recipy
6- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- When stirring in the sugar syrups, make sure you stir the mixture gently.  Otherwise, the mixture may contain lot of air.  Before steam the mixture, please keep stirring it to ensure it is mixing evenly.
tonytsang and kareny recipy
2- You can change the portion of glutinous and wheat starch accordingly.  To make it harder, use more wheat starch (ex: 150g of glutinous and 150g of wheat).  On the other hand, to make it softer, add more glutinous (ex: 230g of glutinous and 70g of wheat).  The portion in my recipe will make the texture soft.
tonytsang and kareny recipy
3- Portion of the sugar can change accordingly.  If you prefer more sweet, it recommends using around 300g and not more.  If you prefer less sweet, you can use around 120g and not less.  The sweetness of this recipe is medium.
tonytsang and kareny recipy
4- Wait the cake to cool down completely before slicing it.  Or it will too difficult to cut.
tonytsang and kareny recipy

5- Steaming over an hour usually need to refill water.  Make sure you boil the water after 20 minutes of cooking.  Open a small gap to check the water level.  Do not fully open the lid.  Add the hot water to refill if necessary.  Do not refill it with cold water.
tonytsang and kareny recipy
6- Click here to understand what is (Cooking terms in this recipe)


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