星期四, 8月 02, 2012

[通少食譜]節瓜燒賣 (Stuffed Hairy squash rings)




Click here for English Recipe

[Prep 準備: 15 minutes | Cook 烹調: 35 minutes | Serve 份量: 4 people |
Calories 熱量: 350 一份/per portion (Estimated) ]
http://tonykarenkitchen.com/4

.: 簡介 Info :.

燒賣唔難整, 我之前跟過billy師傅學過, 不過要好食, 真係易學難精, 今次我試下同差唔多嘅餡料用來釀節瓜, 估唔到效果一樣咁好
 
豬肉最好7成瘦3成肥啦, 出來個口咁會鬆化好多, 而且最好係自己人手啄, 真係煙韌好多, 記得要將啲材料混合然後攪到起膠先加醃料呀, 因為豬肉一濕就唔會攪出樣啦, 會好鬆散, 做唔到個效果
 
節瓜盡量買大少少, 咁就唔怕唔夠釀啦, 如果有肉淨, 整成肉丸就咁整嚟食啦, 唔好釀爆啲節瓜呀, 哈哈哈哈

夏天最啱食, 大人小朋友都會喜歡, 尤其加埋飛魚子, 卜卜脆, 好鬼正呀, 大家一定要試下啊
 

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

Group A
1- 免治豬肉400克 (Ground pork, 400g)
2- 冬菇4隻, 浸軟去蒂, 切粒 (Dried mushroom, soaked, stemmed off, diced)
3- 瑤柱3粒, 浸軟, 撕碎 (3 dried scallop, soaked shredded)
4- 蝦仁100克, 去殼切粒(Shrimps, diced, 100g)
5- 大地魚粉2湯匙, 非必要 (Toasted Sole fish powder, 2 tbsp, optional)
Group B
6- 節瓜400克左右, 去皮 (Hairy squash, peeled, 400g)
7- 魚子6湯匙, 非必要 (Tobiko, thawed, 6 tbsp)

.: 汁料 Seasoning :. http://tonykarenkitchen.com/

1- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)
2- 凍水2湯匙
 
(Cold water, 2 tbsp)
3- 生抽1/2茶匙 (light soy sauce, 1/2 tsp)
4- 生粉1湯 (Corn starch, 1 tbsp)
.: 做法 Steps :. http://tonykarenkitchen.com/

1- Group A 材料先攪拌至起膠, 再用"通少中式醃肉法" 醃15分鐘備用, 同時將節瓜切成5cm左右厚的圓環, 將中心的囊用湯匙刮走

Combine the group A ingredients and stirring to form paste.  Marinade it with "Tony's Marinade Method".  Put it aside.  Cut the squash into rings of 5cm thick.  Deseed by using a spoon.   


2- 將節瓜圈內輕輕掃上生粉, 再釀入豬肉料輕輕壓實, 放入器皿, 再用大火, 蓋頂蒸20分鐘, 取出, 將碟中的汁液到入鑊中, 用大火煮滾, 再將汁料攪勻, 逐少加入至汁杰身, 淋上節骨上, 再平均舖上飛魚子即成
Puff a thin layer of corn starch on the inner surface of the squash rings.  Fill the rings with the pork mixtures and press it well.  Put the rings in a dish.  Cover and steam it over high heat for 20 minutes.  Remove it from the steamer.  Drain the sauce from the dish into the pan.  Heat the pan over high heat until the sauce is boiling.  Mix well the seasoning.  Add in slowly into the sauce until it is thickened.  Pour the sauce over the rings.  Top each rings evenly with the tobiko.  Serve it in hot.
 

 
.: 小貼士 Tips :.http://tonykarenkitchen.com/
1- 豬肉一旦太濕, 就沒法起膠, 所以醃料要後加, 而混合的材料必需要抹乾, 必要時還可以加點粟粉
2- 魚子有時會有腥味, 可以解凍後加點麻油攪勻, 就能去腥
 
3- 瓜內掃粉, 也是因為豬肉一濕就無法黏實
4- 如果蒸完碟中的汁料不多, 可以自行加熱水增加汁液的份量, 但要加點鹽去調味, 否則會太淡

http://tonykarenkitchen.com/
1- The meat won't form paste if the ingredients are too wet.  Make sure the ingredients are dry before combining.
2- If the tobiko has the fishy smells, mix it with some sesame oil after thawed
.
3- Puff the squash rings so that the meat can stick to the squash better.
4- Fill in hot water if the sauce is not enough.  Season the sauce accordingly if you do so.

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http://tonykarenkitchen.com/

 
通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而海外讀者可以到YesAsia購買, 詳細情況可以按此看看(<-按下)

希望大家多多支持, 買本來看看

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