星期三, 3月 28, 2012

[自創食譜]甜茄魚腐 (Stuffed tofu with cherry tomato sauce)



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 15 minutes | Make 份量: 4 people |
Calories 熱量: 850千卡 (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

越來越喜歡用豆腐卜, 釀豬肉又得, 釀魚滑原來都可以喎, 做法唔算複雜, 而且賣相亦吸引, 我覺得配蕃茄汁真係好夾
 
不過我今次唔係用鮮蕃茄汁, 因為魚滑加豆腐味道比較清, 汁料濃郁一點會比較好, 當然啦, 如果你唔喜歡茄汁那種霸道的味道, 用我之前常常介紹的鮮茄汁也可以的
 
記得魚滑要壓實一點, 否則好容易就會甩掉, 變左吉芯豆卜走魚滑啦, 哈哈哈
 
 

.: 材料 Ingredients :.

1- 鯪魚滑1磅左右 (1 lbs of fish paste)
2- 中型洋蔥1個, 去皮, 切粒 ( 1 medium onion, peeled, diced)
3- 青椒1個, 去核, 切粒 (1 green bell pepper, core removed, diced)
4- 即食米通3湯匙, 非必要 (3 tbsp of rice crispy)
5- 豆腐卜約15粒, 切半 (15 tofu puff, halved)
6- 雞粉或鹽1茶匙 (1 tsp of chicken powder or salt)
7- 白胡椒粉1茶匙(1 tsp of white pepper flake)
8- 糖1/2茶匙 (1/2 tsp of sugar)
http://tonykarenkitchen.com/

.: 汁料 Sauce mixture :.

1- 茄汁3湯匙 (3 tbsp of ketchup)
2- 熱水6湯匙 (6 tbsp of hot water)
3- 糖1/2茶匙 (1/2 tsp of sugar)
4- 車厘茄300克 (300g cherry tomato)

.:做法 Steps :.


1- 
易潔鑊中火落油1/2湯匙起鑊, 落洋蔥和青椒連1/3茶匙鹽炒至洋蔥炒軟, 盛起備用

Heat the pan the with 1/2 tbsp of oil over medium high heat.  Add the onion and green pepper with 1/3 tsp of salt.  Stir-fry until the onion is soft.  Put it aside


2- 將洋蔥, 青椒及所有材料攪勻備用

 
Mix all the ingredients together and put it aside.  
 

3-  豆腐卜平均釀入魚滑料, 然後好好壓實, 易潔鑊大火落油1湯匙起鑊, 將魚滑豆卜(魚滑的一面向底)煎成金黃

Stuff the fish mixture into the each tofu puff evenly.  Press it well.  Heat the pan with 1 tbsp of oil over high heat.  Pan fry the fish mixture until brown (fish mixture faces down). 


4-  加入3湯匙熱水, 蓋頂煮5分鐘, 上碟備用, 潔鑊洗淨抹乾, 再用中大火無油起鑊, 加入汁料煮滾, 再炆2分鐘, 淋上魚滑豆卜即成

Add in 3 tbsp of hot water.  Cover and simmer for 5 minutes.  Dish it up and put it aside.  Clean and dry the pan.  Heat it with medium high heat.  Add in the sauce mixture and bring it to boil.  Simmer for 2 minutes.  Pour it over the fish tofu.  Serve it in hot. 

.:小提示 Tips :.

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
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. 

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http://tonykarenkitchen.com/

 
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