星期二, 7月 24, 2012

[自創食譜]金龍燒香菇 (Baked Portobello mushroom in Okonomi sauce)



Click here for English Recipe

[Prep 準備: 10 minutes | Cook 烹調: 40 minutes | Serve 份量: 4 people |
Calories 熱量: 360 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/4

.: 簡介 Info :.

龍葵菇第三個食譜, 之後我唔會再煮了, 因為我其實唔可以成日食菇, 我尿酸高, 菇菇會令我尿酸提高, 所以要停一停, 
上次兩次試過煮肉, 今次一於煮海鮮, 再日式燒餅做法, 真係非常好味道啊

唔好以為好難做, 步驟多多咁, 其實20分鐘左右就已經完成頭三個步驟了, 之後都係等佢焗好就食得, 好輕鬆架, 我特別加埋甜蕃薯因為甜甜地, 比較開胃而有飽肚嘛, 你可以用普通薯仔喎, 不過就會膩啲

真係勁簡單但就好好味道, 大家記得要試下啊
 

.: 材料 Ingredients :. http://tonykarenkitchen.com/

1- 中蝦300克, 去殼清理好, 切粒 (Shrimps, medium size, shell removed, cleaned, diced, 300g)
2- 帶子150克, 切粒 (Scallop, diced, 150g)
3- 洋蔥半個, 去衣切粒 (1/2 onion, peeled, cut into pieces)
4- 甜椒1個, 去核切粒 (1 bell pepper, core removed, cut into pieces)
5- 蕃薯250克左右, 去皮, 切粒 (Sweet potato, peeled, diced)
6- 粟米粒1/2杯 (Corn kernel, 1/2 cup)
7- 
龍葵菇(3-4吋闊)5隻, 去蒂 (5 Portobello Mushroom cap, 3"-4", stemmed off)
8- 日式燒餅醬4湯匙左右 (Okonomi sauce, 4 tbsp)
9- 蛋黃醬4湯匙左右  (Mayonnaise, 4 tbsp)
10- 壽司紫菜絲1杯, 非必要 (Roasted seaweed shredded, 1 cup, optional)

.: 醃料 Seasoning :. http://tonykarenkitchen.com/

1- 鹽1茶匙 (Salt, 1 tsp)
2- 糖1/2茶匙 (Sugar, 1/2 tsp)
3- 
白胡椒粉1/2茶匙 
 (white pepper, 1/2 tsp)
4- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)

.: 做法 Steps :. http://tonykarenkitchen.com/


1- 蝦和帶子抹乾, 和醃料攪勻醃10分鐘, 同時間, 將龍葵菇如上圖放上焗盤, 再每隻平均灑上1/4茶匙鹽和黑椒粉, 放入已用200攝氏預熱的焗爐焗20分鐘
 
Marinade the shrimps and scallop with the seasoning for 10 minutes.  Meanwhile, place the mushroom on the baking rack like the image above.  Top each mushroom with 1/4 tsp of salt and black pepper evenly.  Bake the mushroom in a pre-heat the oven with 200 Celsius for 20 minutes.
.


2- 焗製龍葵菇同時, 將蕃薯放入滾水大火煮15分鐘或至腍身, 隔好水, 再壓成蕃薯蓉

While baking the mushroom, simmer the sweet potato over high heat for 15 minutes or until it is soft.  Drain it well and mesh it until it is smooth.
 

3- 煮菇和蕃薯期間, 快火落1湯匙油起鑊, 先加入洋蔥, 甜椒, 粟米粒連蝦粒炒至轉色, 再加入帶子兜勻炒香(約2分鐘), 加入煮好的薯蓉攪勻
 
While cooking both mushroom and sweet potato, heat the pan with 1 tbsp of oil over high heat.  Add in the onion, bell pepper, corn kernel and shrimps.  Stir fry the ingredients until shrimps turn red.  Add in the scallop and mix it well.  Continue stir fry all the ingredient for another 2 minutes.  Add into the meshed sweet potato and mix it well.


 

4- 龍葵菇取出放涼, 將海鮮薯蓉混合物舖上龍葵菇上, 再平均塗上燒餅醬和蛋黃醬, 放回焗爐再焗至 蛋黃醬金黃即可(約15分鐘), 上碟灑上紫菜絲即可
 
Take the mushroom out of the oven.  Add the potato mixture on top of the mushroom.  Coat the mixture with the 
Okonomi sauce and mayonnaise.  Put it back to oven and bake until the mayonnaise is golden.  Top with shredded seaweed.  Serve it in hot.
  
.: 小貼士 Tips :.http://tonykarenkitchen.com/
1- 龍葵菇太厚身, 所以要預先焗熟它, 焗好, 用竹簽(牙簽)插入最厚肉的位置, 如果不用太大力都可以順利插入, 就已經熟了 
2- 焗菇, 整薯蓉及炒海鮮都可以同時進行, 20分鐘內就已經可以完成3個步驟
3- 放回焗爐時, 最好最快令
蛋黃醬金黃, 就是打開焗爐門(一半或全開), 好等焗爐的發熱線長開, 那就會超高速將 蛋黃醬烤至金黃
http://tonykarenkitchen.com/
1- Portobello mushroom is hard to cook through.  It is better to cook it before cooking the chicken mixture.  Poke into the mushroom.  If it is easy to get in, it is cooked through.
2- Baking the mushroom, making the potato mesh and cooking the seafood can be complete on the same time.  Within 20 minutes, these 3 steps should be completed
.
3- The faster way to brown the mayonnaise is to open the oven door (fully or half open).  The heat source will activate continuously so that the mayonnaise will be grilled all the time

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http://tonykarenkitchen.com/

 
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