tag:blogger.com,1999:blog-50497301364571331782024-02-06T18:34:45.968-08:00Hong Kong Life (一個集婚姻,婚禮, 愛情, 自家菜食譜, 育兒, 音樂, 散文..的網站)與您分享生活百事和情感, 包括婚姻, 愛情, 育兒,音樂和食譜等等... .來! 讓我們一同起航吧...!!!Anonymoushttp://www.blogger.com/profile/02575959514034342915noreply@blogger.comBlogger2147125tag:blogger.com,1999:blog-5049730136457133178.post-85365413879505615952017-02-22T22:08:00.001-08:002017-02-22T22:08:44.416-08:00薑蔥魚腩煲<div>
<br /></div>
<b><span style="color: red;">薑蔥魚腩煲</span></b><script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<div>
<b><span style="color: red;"><br /></span></b></div>
<div>
<b><span style="color: red;"><br /></span></b></div>
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<br /></div>
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<div>
主料:</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
鯇魚腩12 兩(約480 克),</div>
<div>
<br /></div>
<div>
姜2 兩(約80 克)切片,</div>
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<br /></div>
<div>
蔥4 兩(約160 克),</div>
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<br /></div>
<div>
蒜茸、酒各1 </div>
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<br /></div>
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茶匙,</div>
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<br /></div>
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油2 湯匙。</div>
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醃料:</div>
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<br /></div>
<div>
<br /></div>
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胡椒粉少許,</div>
<div>
<br /></div>
<div>
鹽1/3 茶匙,</div>
<div>
<br /></div>
<div>
生粉1 茶匙。</div>
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<div>
<br /></div>
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調味料:</div>
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<br /></div>
<div>
<br /></div>
<div>
蠔油1 湯匙,</div>
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<br /></div>
<div>
麻油、胡椒粉各少許,</div>
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<br /></div>
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糖1/3 茶匙,</div>
<div>
<br /></div>
<div>
生抽1/2 湯匙,</div>
<div>
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<div>
水1/2 杯。</div>
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芡料:</div>
<div>
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生粉2/3 茶匙,</div>
<div>
<br /></div>
<div>
水2 湯匙。</div>
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<br /></div>
<div>
<br /></div>
<div>
做法:</div>
<div>
<br /></div>
<div>
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<div>
1 、蔥洗淨,切約8 厘米,把蔥葉放在煲內。</div>
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<br /></div>
<div>
2 、鯇魚腩洗淨,抹乾水切件,加醃料醃10 分鐘,每件魚腩沾上生粉,</div>
<div>
<br /></div>
<div>
放入滾油中炸至黃色撈起。</div>
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<br /></div>
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<br /></div>
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<div>
3 、下油,爆香姜、蔥、蒜茸,灑入酒,下調味料煮滾,放下魚腩再煮滾,</div>
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埋芡,鏟起放進煲內煲滾,原煲上桌。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKztHGfHfIkZru12iDkNxQ6eQzk4aYaupS4z3n109fUXUH-QDBHVo3Aq1eNcNPGSWxLSJ6Hvc3KPoGSJm0Vi7iLVaNgNkRnjwc5gAZJa4VtDFIaUJLijqrnx0dK7Kb8qf4-vwUtErEFD4Y/s1600/0000JBC9C8230453A7E0F2l.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKztHGfHfIkZru12iDkNxQ6eQzk4aYaupS4z3n109fUXUH-QDBHVo3Aq1eNcNPGSWxLSJ6Hvc3KPoGSJm0Vi7iLVaNgNkRnjwc5gAZJa4VtDFIaUJLijqrnx0dK7Kb8qf4-vwUtErEFD4Y/s320/0000JBC9C8230453A7E0F2l.jpg" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/02575959514034342915noreply@blogger.com0tag:blogger.com,1999:blog-5049730136457133178.post-73742734472215294732017-02-22T21:46:00.002-08:002017-02-22T21:46:47.316-08:00蒜蓉元貝蒸粉絲 <br />
<b><span style="color: red;">蒜蓉元貝蒸粉絲 </span></b><br />
<span style="color: red;"><b><br /></b></span>
<span style="color: red;"><b><br /></b></span><br />
材料:<br />
<br />
<br />新鲜扇贝5-10只(元贝更好,肉多)<br />
<br />蒜蓉、<br />
<br />
葱、<br />
<br />
姜、<br />
<br />
粉丝适量。<br />
<br />
<br />
<br />
<br />
做法:<br />
<br />
<br />1. 把扇贝洗干净,用刀对剖开把扇貝洗乾淨,用刀對剖開<br /><br /><br />2. 洗净内部,放入盘中摆好洗淨內部,放入盤中擺好<br /><br /><br />3. 粉丝用冷水泡软粉絲用冷水泡軟<br /><br /><br />4. 姜葱蒜都切末,(蒜蓉可多放点儿)薑蔥蒜都切末,(蒜蓉可多放點兒)<br /><br /><br />5. 加入油(多些),少许盐和味精调匀加入油(多些),少許鹽和味精調勻<br /><br /><br />6. 把粉丝卷小把放在扇贝上,浇上蒜蓉调料把粉絲卷小把放在扇貝上,澆上蒜蓉調料<br /><br /><br />7. 水滚后入锅,大火蒸10分钟就可以了水滾後入鍋,大火蒸10分鐘就可以了 .<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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Anonymoushttp://www.blogger.com/profile/02575959514034342915noreply@blogger.com0tag:blogger.com,1999:blog-5049730136457133178.post-42040897096224623472017-02-22T21:40:00.001-08:002017-02-22T21:40:33.469-08:00薑葱炒蟹<br />
<b><span style="color: red;">薑葱炒蟹</span></b><br />
<br />
<br />
材料:<br />
<br />
青蟹一隻(約一斤)<br />
<br />
薑、蔥各大量<br />
<br />
<br />
芡汁:<br />
<br />
清水半碗<br />
<br />
生抽<br />
<br />
蠔油<br />
<br />
鹽少許<br />
<br />
糖少許<br />
<br />
粟粉<br />
<br />
<br />
<br />
做法:<br />
<br />
<br />
1.徹底清洗蟹身。<br />
<br />
2. 蟹身破開成四份,切下蟹拑(先用刀背敲碎)。<br />
<br />
3. 蟹件加上粟粉。<br />
<br />
4. 先半煎炸蟹件,以防蟹羔跌下。<br />
<br />
5. 加入薑、蔥爆香,炒勻。<br />
<br />
6. 加入芡汁,焗一會,即成。<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKusd9P6cjYfZLdaG-sDG3NtPlGr3Z0q6q1g_2o7DrPPbTy-T_0IKTEG6PZjsylx8WTNC6A4joYXwexoAj0XR_CAuY2QJ798Kp50RhvietPlXUabiKmtSEwlG-JA_-u7GGf7FqbLZfftgY/s1600/_Q79mQwmQO6wrBZKFJmeaA.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKusd9P6cjYfZLdaG-sDG3NtPlGr3Z0q6q1g_2o7DrPPbTy-T_0IKTEG6PZjsylx8WTNC6A4joYXwexoAj0XR_CAuY2QJ798Kp50RhvietPlXUabiKmtSEwlG-JA_-u7GGf7FqbLZfftgY/s320/_Q79mQwmQO6wrBZKFJmeaA.jpg" width="320" /></a></div>
<br />
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<b><span style="color: red;">茄汁蝦</span></b><br />
<br />
<br />
材料:<br />
<br />
<br />
海中蝦或虎蝦<br />
<br />
薑5片<br />
<br />
蔥(切段)$3<br />
<br />
乾蔥(切薄片)8<br />
<br />
粒蒜頭(拍一拍)3粒<br />
<br />
<br />
<br />
茨汁分量比例<br />
<br />
茄汁2份<br />
<br />
汁1份<br />
<br />
水1份<br />
<br />
生抽4滴<br />
<br />
糖少許<br />
<br />
備註:每份的分量由自己決定,要視乎蝦的多少。如可定兩湯匙為一份。<br />
<br />
<br />
<br />
做法:<br />
<br />
<br />
1. 用剪刀剪去蝦鬚;用牙籤將蝦腸挑出;剪開蝦頭頂部,清除那些黑色的垃圾;然後將虎蝦<br />
<br />
切為兩段,抹乾水。<br />
<br />
<br />
2. 先將蝦走油。放蝦頭於滾油內,30秒立即拿起隔油,再放入蝦中部30秒,拿起;最後走蝦<br />
<br />
尾15秒。如果用海中蝦,可全隻走油20秒,拿起隔油。<br />
<br />
<br />
3. 用薑及蒜頭起鑊,先加入乾<span style="color: #444444;"><b>蔥</b>片</span>,再落蝦,立即放入汁,快手炒蝦,加入段,待汁變得杰<br />
<br />
身便可上碟。<br />
<br />
<br />
備註:全個炒的過程不要多於4分鐘,否則蝦會老。<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YLTWsrs7W3cp8RUHnuAt-O2AouOnm4Jq2RaaY39FdTjgtOi-xVgGHLW4ifAc4DO76B6pVBl7vFoieQPfO3venfEEjnQfSllfNYxGP44dkePBUHYQz8s7hE8KM6aSeCcyGGMeWdiOTMl1/s1600/0000D0119D9F18CC06D71Dl.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YLTWsrs7W3cp8RUHnuAt-O2AouOnm4Jq2RaaY39FdTjgtOi-xVgGHLW4ifAc4DO76B6pVBl7vFoieQPfO3venfEEjnQfSllfNYxGP44dkePBUHYQz8s7hE8KM6aSeCcyGGMeWdiOTMl1/s320/0000D0119D9F18CC06D71Dl.jpg" width="320" /></a></div>
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<b><span style="color: red;">瑞士雞翼</span></b><br />
<br />
<br />
材料:<br />
<br />
<br />
新鮮雞中翼加尖8隻<br />
<br />
淘大翕仔極品老抽1瓶水1瓶(同老抽一樣size)<br />
<br />
冰糖大量(大概4-5粒)<br />
<br />
5棵薑<br />
<br />
<br />
<br />
做法:<br />
<br />
<br />
1. 煲滾水,加薑,放入雞翼,待水再滾立即熄火。(全程大概2至3分鐘)<br />
<br />
<br />
2. 倒起雞翼,用水喉水沖雞翼,或加冰來冷卻雞翼,直至雞翼由外至內都冷卻即可。<br />
<br />
<br />
3. 一瓶淘大翕仔極品老抽加同量的水,再加大量冰糖,煲滾試味,味道要很甜的,記一定要<br />
<br />
先調校好汁味。<br />
<br />
<br />
4. 把味校好,待汁滾後放入雞翼,然後立即熄火,把蓋合上焗約二十分鐘便可食用。<br />
<br />
<br />
<br />
備註:<br />
<br />
瑞士汁可留在雪櫃內再用。<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: red;">肉絲炒麵 </span></b><br />
<br />
<br />
<br />
材料:<br />
<br />
冬菇2隻<br />
<br />
瘦肉80克<br />
<br />
銀芽80克<br />
<br />
菲黃20克<br />
<br />
蛋麵2塊<br />
<br />
<br />
調味:<br />
<br />
調味(肉絲):<br />
<br />
鹽1/4茶匙<br />
<br />
糖1/2茶匙<br />
<br />
粟粉1茶匙<br />
<br />
生抽1/2茶匙<br />
<br />
水50毫升<br />
<br />
<br />
<br />
調味(麵用):<br />
<br />
生抽2茶匙<br />
<br />
老抽1茶匙<br />
<br />
水2茶匙<br />
<br />
<br />
<br />
<br />
做法:<br />
<br />
<br />
1.用冷水浸麵。<br />
<br />
2.將瘦肉清洗,抹乾,切絲及調味。<br />
<br />
3.清洗及瀝乾銀芽。<br />
<br />
4.將菲黃切成2厘米長。<br />
<br />
5.預備汁料。<br />
<br />
6.將蛋麵用沸水加1茶匙油略煮1分鐘,過冷河,瀝乾。<br />
<br />
7.在鑊加油,倒去剩餘的油,燒熱油鑊。<br />
<br />
8.再加2湯匙油,用慢火煎麵至兩面金黃。加調味料,上碟。<br />
<br />
9.在鑊中燒熱1湯匙油,炒銀芽,加水,炒熟。<br />
<br />
10.再燒熱1湯匙油,炒瘦肉至熟,加入銀芽,炒勻加入汁料,煮至汁濃。<br />
<br />
11.加入芽黃,炒勻,淋在炒麵面。<br />
<br />
<br />
<br />
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<b><span style="color: red;">乾炒牛河 </span></b><br />
<br />
<br />
<br />
材料:<br />
<br />
<br />
牛肉80克<br />
<br />
銀芽80克<br />
<br />
薑3片<br />
<br />
蔥1棵<br />
<br />
菲黃10克<br />
<br />
蒜頭1粒<br />
<br />
河粉320克<br />
<br />
<br />
<br />
汁:<br />
<br />
老抽1湯匙<br />
<br />
生抽1茶匙<br />
<br />
油1湯匙<br />
<br />
<br />
調味:<br />
牛肉用:<br />
<br />
鹽1/3茶匙<br />
<br />
水30毫升<br />
<br />
粟粉1平茶匙<br />
<br />
油1茶匙<br />
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
做法:<br />
<br />
<br />
1.洗淨牛肉,抹乾,切片,加入調味料調味。<br />
<br />
2.洗淨銀芽,隔乾水份。<br />
<br />
3.薑切絲,蔥切段,洗淨菲黃,切段約1cm長,蒜頭壓成蓉。<br />
<br />
4.準備汁料。<br />
<br />
5.燒熱1湯匙油,加入蒜蓉及牛肉,炒熟,上碟。<br />
<br />
6.再燒1湯匙油,加入銀芽,薑,蔥炒3分鐘,再加入河粉及汁料,炒勻。<br />
<br />
7.炒熱河粉後,加入牛肉及菲黃,炒勻,上碟。<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLO_KzoYBfvWPbLeZDUUoJ6pGIySHf2d6Wfil11hlRjH4LCDm9NBHt7KAt7p2xq2R8hs-q6zbSZxGLdsNUdE_L1LdmzvzkS9TsTOWSc87kuZ_pQWbWvabiYh779Fv8ndqX1Z19GVgOh-Tl/s1600/_Q79mQwmQO6wrBZKFJmeaA.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLO_KzoYBfvWPbLeZDUUoJ6pGIySHf2d6Wfil11hlRjH4LCDm9NBHt7KAt7p2xq2R8hs-q6zbSZxGLdsNUdE_L1LdmzvzkS9TsTOWSc87kuZ_pQWbWvabiYh779Fv8ndqX1Z19GVgOh-Tl/s320/_Q79mQwmQO6wrBZKFJmeaA.jpg" width="320" /></a></div>
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<b><span style="color: red;">蜜汁牛仔骨 </span></b><br />
<br />
<br />
材料:<br />
<br />
牛仔骨一斤,<br />
<br />
蒜蓉兩茶匙,<br />
<br />
洋蔥1/2個 。<br />
<br />
<br />
<br />
醃料:<br />
<br />
生抽一湯匙,<br />
<br />
糖一茶匙,<br />
<br />
生粉一湯匙,<br />
<br />
胡椒粉及黑椒粉各少許。<br />
<br />
<br />
<br />
醃 料:<br />
<br />
茄汁兩湯匙 ,<br />
<br />
蜜糖一茶匙,<br />
<br />
水一湯匙及o急汁。<br />
<br />
<br />
<br />
做法:<br />
<br />
<br />
1) 牛 仔 骨 洗 凈 切 段 , 以 醃 料 醃 30 分 鐘 , 泡 油 備 用 。<br />
<br />
<br />
2) 爆 香 蒜 蓉 , 加 入 洋 蔥炒 黃 , 加 入 獻 料 煮 成 汁 。<br />
<br />
<br />
3) 再 加 入 牛 仔 骨 , 慢 火 焗 煮 至 餘 下 少 量 汁 液 即 可 。<br />
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
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<b><span style="color: red;">薯仔炆咖哩雞翼 </span></b><br />
<br />
<br />
材料:<br />
<br />
雞翼十多隻<br />
<br />
薯仔兩個(批皮切片備用)<br />
<br />
蒜茸少許<br />
<br />
<br />
醃料:<br />
<br />
糖半茶匙<br />
<br />
鹽半茶匙<br />
<br />
豆粉少許<br />
<br />
油 少許<br />
<br />
豉油一茶匙<br />
<br />
咖哩粉半茶匙<br />
<br />
<br />
芡汁:<br />
<br />
水及豆粉半茶匙<br />
<br />
椰漿一茶匙<br />
<br />
牛奶一茶匙<br />
<br />
<br />
<br />
做法:<br />
<br />
<br />
1. 雞翼洗淨,醃20分鐘。<br />
<br />
<br />
2. 大火開鑊爆香蒜茸,下雞翼炒香。<br />
<br />
<br />
3. 下薯仔及咖哩粉(約半茶匙)兜勻,加水至蓋過所有材料。<br />
<br />
<br />
4. 加蓋大火炆至將近乾水。<br />
<br />
<br />
5. 豆粉水加椰漿一茶匙及牛奶一茶匙,收乾水後起鑊即成。<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: red;"> 咖喱牛腩煲 </span></b><br />
<br />
<br />
材料:<br />
<br />
<br />
牛腩-500克切件(斷肉紋)<br />
<br />
薯仔-2個批皮切件<br />
<br />
洋蔥-1個切角<br />
<br />
薑茸-6片<br />
<br />
蒜茸-2大匙<br />
<br />
乾蔥茸-2大匙<br />
<br />
咖喱醬-3大匙<br />
<br />
牛肉清湯-2杯<br />
<br />
冰糖-1粒<br />
<br />
椰汁-1/4杯<br />
<br />
淡奶-1/4杯<br />
<br />
調味料-鹽1小匙、糖2小匙<br />
<br />
<br />
<br />
<br />
做法:<br />
<br />
<br />
1. 牛腩汆水,洗淨,待用。<br />
<br />
2. 熱2杯油,炸薯仔至轉金黃色,起鑊,待用。(或用水灼熟)<br />
<br />
3. 大火熱鑊,加4大匙油,爆香薑茸、蒜茸、乾蔥茸、咖喱醬。<br />
<br />
4. 加入牛腩、薯仔,炒勻。<br />
<br />
5 .加入清湯、冰糖,煮滾,轉小火,炆半小時至肉稔。<br />
<br />
6 .取一沙窩,燒熱,加2大匙油,爆香洋蔥。<br />
<br />
7. 注入牛腩、薯仔連汁,小火,煮十分鐘。<br />
<br />
8. 熄火,加入椰汁、淡奶、調味料,蓋煲焗十分鐘,即成。<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
<b><span style="color: red;">咖 喱 蟹 </span></b><br /><br /><br /> 材 料 : <div>
<br /></div>
<div>
2 斤肉蟹 <br /><br />3/4 杯椰汁 <br /><br />1/4 杯淡奶 <br /><br />1 隻青椒 <br /><br />1 隻紅椒 <br /><br />1/2 杯洋荵粒 <br /><br />2 茶匙蒜茸 <br /><br />2 茶匙咖喱粉 <br /><br /><br /><br /> 調味料 :</div>
<div>
<br /></div>
<div>
3/4 茶匙鹽 <br /><br />1/3 茶匙糖 <br /><br /> 胡椒粉少許 <br /><br /><br /></div>
<div>
做 法 : </div>
<div>
<br /></div>
<div>
<br /></div>
<div>
(1) 蟹好洗淨,斬成大件,瀝去水份,撲上少許 <br /><br /> 生粉待用。 <br /><br /><br />(2) 青椒及紅椒去籽切成丁狀備用。 </div>
<div>
<br /><br /></div>
<div>
(3) 將蟹件放入大熱油中泡油後,瀝乾油份待用。 <br /><br /></div>
<div>
(4) 燒熱二湯匙油,爆香洋荵粒,放入蒜茸,咖喱 <br /><br /> 粉炒勻,加入清水約半杯煮勻,注入椰汁,淡 <br /><br /> 奶,並加入調味料。 <br /><br /><br />(5) 將走油後的蟹件加入燴煮至蟹熟,放入青椒及 <br /><br /> 紅椒粒炒勻即可上碟。 </div>
<div>
<br /></div>
<div>
<br /></div>
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Anonymoushttp://www.blogger.com/profile/02575959514034342915noreply@blogger.com0tag:blogger.com,1999:blog-5049730136457133178.post-75247297899872317752016-07-29T04:19:00.004-07:002016-07-29T04:19:44.024-07:00咖喱蘋果炆排骨 <br />
<b><span style="color: red;">咖喱蘋果炆排骨 </span></b><br />
<b><span style="color: red;"><br /></span></b>
<br />
<br />
材 料 : 300 克肉排<br />
<br />
<br />
2 個蘋果<br />
<br />
2 個番茄<br />
<br />
1 個洋荵<br />
<br />
2 杯上湯<br />
<br />
1/2 杯鮮奶<br />
<br />
1 茶匙蒜茸<br />
<br />
1 茶匙薑茸<br />
<br />
1 湯匙麵粉<br />
<br />
1 湯匙牛油<br />
<br />
1 杯咖喱汁<br />
<br />
<br />
<br />
醃 料 : 1 茶匙生粉<br />
<br />
<br />
1 茶匙生抽<br />
<br />
1 湯匙上湯<br />
<br />
1 茶匙咖喱粉<br />
<br />
<br />
<br />
做 法 :<br />
<br />
(1) 肉排洗淨切成小塊,加入醃料醃勻,起油鑊<br />
<br />
將肉排炸至金黃色撈起待用。<br />
<br />
<br />
(2) 將洋荵、番茄及蘋果切成小塊。<br />
<br />
<br />
(3) 燒熱牛油將洋荵、蒜茸、薑茸、咖喱汁及麵<br />
<br />
粉炒香,再加入蘋果、番茄、肉排及鮮奶拌<br />
<br />
勻,加入上湯,蓋好蓋用慢火煮腍,即可盛<br />
<br />
出供食。<br />
<br />
<br />
<br />
註 :<br />
<br />
(1) 蘋果不用去皮,只挖去芯即可。<br />
<br />
(2) 排骨醃後炸至金黃色,一來去肥膩,二來更<br />
<br />
入味。<br />
<br />
<br />
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<br />
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<br />
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<b><span style="color: red;">越式咖喱牛腩 </span></b><br />
<br />
<br />
材 料 : 600 克牛腩<br />
<br />
<br />
1/2 個洋荵<br />
<br />
2 個薯仔<br />
<br />
1 粒蒜茸<br />
<br />
1 罐茄膏<br />
<br />
2 罐椰漿<br />
<br />
2 隻紅辣椒<br />
<br />
<br />
<br />
調味料 : 1 湯匙薑汁<br />
<br />
<br />
1/4 茶匙辣椒油<br />
<br />
糖及檸檬汁各少許<br />
<br />
鹽、油及紅椒粉各少許<br />
<br />
<br />
<br />
<br />
做 法 :<br />
<br />
<br />
(1) 牛腩切粒後飛水;薯仔去皮後切粒走油。<br />
<br />
<br />
(2) 於鍋中加入適量油,爆香蒜茸,辣椒及洋荵,<br />
<br />
然後加入牛腩,薑汁,椰漿,辣椒油及茄膏<br />
<br />
拌勻。<br />
<br />
<br />
(3) 蓋好蓋後約燜煮一小時,其間每隔十五分鐘<br />
<br />
攪動牛腩以防煮焦。<br />
<br />
<br />
(4) 然後加入檸檬汁,糖,鹽及紅椒粉調味,之<br />
<br />
後再放入薯仔同煮十五分鐘即成。<br />
<br />
如喜歡, 亦可加入紅蘿蔔 .<br />
<br />
<br />
<br />
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<b><span style="color: red;">焗南乳雞翼 </span></b><br />
<br />
<br />
<br />
南 乳 雞 翼 本 身 味 濃 , 煎 或 炸 固 然 香 口 , 用 焗 的 方 法 則 能 減 少 油 膩 , 較 為 健 康 。<br />
<br />
<br />
材料:<br />
<br />
雞 翼 1磅<br />
<br />
<br />
<br />
調味:<br />
<br />
1. 南 乳 12<br />
<br />
2. 砂 糖 12茶 匙<br />
<br />
3. 酒 1茶 匙<br />
<br />
<br />
<br />
做法:<br />
<br />
<br />
1. 將 南 乳 壓 爛 , 加 入 糖 及 酒 拌 勻 , 將 南 乳 搽 上 雞 翼 上 , 醃 至 入 味 。<br />
<br />
<br />
2. 將 醃 好 的 雞 翼 放 入 油 中 煎 或 炸 , 或 可 置 於 焗 爐 內 焗 至 熟 透 。<br />
<br />
<br />
<br />
註:<br />
<br />
雞 翼 醃 得 越 久 越 入 味 。<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHY6qnK2As66r_odNqOCe7tfsi6cvY-tcNDjbaXaWNRMqF8VQzEbxlKR8Uau7tyzPmq6qAJ6qz42H86U8senCAmmbWWK5iS46_zDlr0fUEL4ID3jiqqaTjTM0oSWva9BJADWwOKAlWzxLi/s1600/0000D0119D9F18CC06D71Dl.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHY6qnK2As66r_odNqOCe7tfsi6cvY-tcNDjbaXaWNRMqF8VQzEbxlKR8Uau7tyzPmq6qAJ6qz42H86U8senCAmmbWWK5iS46_zDlr0fUEL4ID3jiqqaTjTM0oSWva9BJADWwOKAlWzxLi/s320/0000D0119D9F18CC06D71Dl.jpg" width="320" /></a></div>
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<b><span style="color: red;">南乳豬手 </span></b><br />
<div>
<br /></div>
<div>
<br /></div>
<br />
材料 :<br />
<br />
急凍豬手粒3磅<br />
<br />
南乳1磚<br />
<br />
柱侯醬1 中式湯匙<br />
<br />
片糖1/2塊<br />
<br />
八角2粒<br />
<br />
花椒1茶匙<br />
<br />
香葉約10片<br />
<br />
薑2片<br />
<br />
乾蔥2粒<br />
<br />
蒜頭2粒<br />
<br />
白酒2中式湯匙<br />
<br />
蠔油2中式湯匙<br />
<br />
鹽1/2 茶匙<br />
<br />
<br />
<br />
<br />
做法:<br />
<br />
<br />
1. 豬手解凍,略出水,再以水清洗乾淨.<br />
<br />
2. 燒熱油, 慢火把薑, 乾蔥和蒜頭半煎炸至金黃及乾身.<br />
<br />
3. 以少許油開勻南乳及柱侯醬, 落鑊略爆,引出香味.<br />
<br />
4. 加豬手兜炒. 贊白酒, 加水至蓋面. 再下蠔油, 鹽,花椒八角與豬手同炆.<br />
<br />
5. 滾起收慢火, 約炆一小時, 熄火焗半小時. 再炆和焗交替大約三次.<br />
<br />
6. 另以白鑊, 慢火煮一碗清水, 和大量的砂糖, 慢慢煮至杰身和成可樂色成焦糖.<br />
<br />
7. 約在豬手煮到稍腍,距完成時1小時,加入焦糖及老抽調成帶金黃的醬油色. 要注意水份,不能太多.<br />
<br />
<br />
<br />
註 :<br />
<br />
1. 選豬手新鮮更佳但貴. 並請豬肉佬幫手燒淨豬毛和斬件.<br />
<br />
2. 花椒八角先放入煲湯袋方便隔除. 另外亦不能放太多,否則會產生苦味.<br />
<br />
3. 在炆和焗的過程中, 不夠水的話可以加水. 熄火焗前一定要先滾起才可. 完成3次炆焗後, 可以做到皮軟肉滑的效果.<br />
<br />
4. 豬手炆起時,汁液應只剩下一半,而且應炆至起膠,汁液黏稠, 不需埋獻.<br />
<br />
5. 炆煮的時間,可隨個人喜好加減的,喜歡爽口的,可減少約一個小時.<br />
<br />
<br />
<br />
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<b><span style="color: red;">火雞炒三絲 </span></b><br />
<br />
<br />
<br />
材料 :<br />
<br />
火雞香腸----2條<br />
<br />
雞柳----180克<br />
<br />
火雞胸肉----50克<br />
<br />
豆乾----30克<br />
<br />
紅甜椒----30克<br />
<br />
銀芽----30克<br />
<br />
薑----2片<br />
<br />
<br />
<br />
醃料:<br />
<br />
生抽----1茶匙<br />
<br />
糖----1茶匙<br />
<br />
麻油----少許<br />
<br />
胡椒粉----少許<br />
<br />
<br />
芡汁:<br />
<br />
沙嗲醬----3湯匙<br />
<br />
水----3湯匙<br />
<br />
糖----2湯匙<br />
<br />
生抽----1茶匙<br />
<br />
生粉----1茶匙<br />
<br />
<br />
<br />
<br />
做法:<br />
<br />
1.雞柳切絲,拌入醃料醃約10分鐘。<br />
<br />
2.將火雞香腸、火雞胸肉、豆乾、紅甜椒分別切絲。<br />
<br />
3.燒熱2湯匙油,先炒鮮火雞肉再加火雞香腸,薑片及所有材料爆香。<br />
<br />
4.注入芡汁炒勻即可。<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: red;">貴妃醉火雞 </span></b><br />
<br />
<br />
<br />
材料 :<br />
<br />
<br />
美國火雞 1 隻約 5 磅<br />
<br />
花雕酒 1 杯<br />
<br />
<br />
<br />
調味:<br />
<br />
鹽 3湯匙<br />
<br />
老抽 1 湯匙<br />
<br />
<br />
<br />
貴妃料:<br />
<br />
沙薑----1兩<br />
草果----3粒<br />
紅棗----6粒<br />
甘草----5片<br />
龍眼肉----5錢<br />
清水----8杯<br />
<br />
<br />
<br />
做法:<br />
<br />
<br />
1.貴妃料用慢火煮 40 分鐘,放入調味料熄火,涼涷後加入花雕酒拌勻。<br />
<br />
<br />
2.美國火雞24小時前解凍,取出內臟後,把火雞放入滾水或熱湯中浸約40分鐘取出,待略凍時<br />
<br />
切成大件,再放回貴妃滷汁中浸至入味,切成小件進食。<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: red;">葡國雞 </span></b><br />
<br />
<br />
<br />
<br />
材料:<br />
<br />
<br />
雞 1/2 隻 [約 600 克/1.3 磅/1 斤] [斬件],<br />
<br />
<br />
洋蔥 1 個 [切塊],<br />
<br />
<br />
馬鈴薯 600 克 [1.3 磅/1 斤] [切塊],<br />
<br />
<br />
罐裝蘑菇 90 克 [3 安士/2.5 兩] [切片]<br />
<br />
<br />
<br />
<br />
芡汁 :<br />
<br />
<br />
葡汁 (椰味咖喱汁) 1 樽,<br />
<br />
水 1 公升 [4 杯]<br />
<br />
<br />
<br />
做法:<br />
<br />
<br />
1. 用2湯匙油略炒洋蔥、馬鈴薯及蘑菇,加入雞肉再炒一會。<br />
<br />
<br />
2. 下芡汁煮25-30分鐘或至汁濃。<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: red;">栗子炆雞翼</span></b><br />
<br />
<br />
<br />
材料:<br />
<br />
<br />
雞翼 1Kg (約10隻)<br />
<br />
栗子 250g<br />
<br />
乾蔥 1茶匙<br />
<br />
蒜蓉 1茶匙<br />
<br />
薑蓉 1茶匙<br />
<br />
<br />
<br />
醃料:<br />
<br />
<br />
酒 2湯匙<br />
<br />
黃糖 2湯匙<br />
<br />
醬油 2湯匙<br />
<br />
粟粉 1湯匙<br />
<br />
<br />
<br />
調味料:<br />
<br />
<br />
醬油 5湯匙<br />
<br />
黃糖 2湯匙<br />
<br />
水 1-1/2 ~ 2杯<br />
<br />
<br />
<br />
<br />
做法:<br />
<br />
<br />
1.先洗淨雞,抹乾水份,醃半小時。<br />
<br />
<br />
2.栗子放滾水煲幾分鐘,取出,用冷水浸一下,立即取出去衣備用。<br />
<br />
<br />
3.下油爆香乾蔥、蒜蓉和薑,放入雞翼炒至轉色,加入栗子炒片刻,加水至蓋過材料,煮滾後<br />
<br />
下調味料用慢火炆25分鐘或至雞熟透和栗子腍身。<br />
<br />
<br />
4.可再調味和用生粉水埋芡。<br />
<br />
<br />
<br />
註:<br />
<br />
<br />
發覺放過了一晚比較好味,栗子也較鬆化。<br />
<br />
雞翼用冰鮮雞翼,可先飛水去雪味。<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPDDzgqbs-jHMiXDjOz4x8UqMJsH_3LZYbh75vPJBXmO849RNcQ47HXFZWTVzZNmdJtGdeJ18QzNcl5MaTS7161ofpk6X8jQby5jYMM4-OnIc9cPEK-Vu6Pm_wyEFz9MelNTrLiGRw96W/s1600/0000JBC9C8230453A7E0F2l.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPDDzgqbs-jHMiXDjOz4x8UqMJsH_3LZYbh75vPJBXmO849RNcQ47HXFZWTVzZNmdJtGdeJ18QzNcl5MaTS7161ofpk6X8jQby5jYMM4-OnIc9cPEK-Vu6Pm_wyEFz9MelNTrLiGRw96W/s320/0000JBC9C8230453A7E0F2l.jpg" width="320" /></a></div>
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</script>Anonymoushttp://www.blogger.com/profile/02575959514034342915noreply@blogger.com0tag:blogger.com,1999:blog-5049730136457133178.post-77132642387893938012016-02-18T23:06:00.000-08:002016-02-18T23:06:25.644-08:00粟米斑塊<br />
<b><span style="color: red;">粟米斑塊</span></b><br />
<br />
<br />
<br />
材料:<br />
<br />
<br />
魚柳 2條<br />
<br />
粟米蓉 1罐<br />
<br />
雞蛋 1隻(分開蛋白和蛋黃)<br />
<br />
生粉適量<br />
<br />
<br />
<br />
醃料:<br />
<br />
<br />
鹽 1/4茶匙<br />
<br />
麻油粉許<br />
<br />
胡椒粉少許<br />
<br />
蛋黃 1隻<br />
<br />
<br />
<br />
調味料:<br />
<br />
水1/2杯<br />
<br />
鹽 1/4茶匙<br />
<br />
雞粉 1/2茶匙<br />
<br />
糖 1/2茶匙<br />
<br />
生粉 1/2茶匙<br />
<br />
<br />
<br />
<br />
做法:<br />
<br />
<br />
1. 魚柳切成條狀,然後加入醃料醃10分鐘以上<br />
<br />
2. 魚柳沾上生粉,放入已熱的鑊中煎至兩面金黃色(多些油),上碟<br />
<br />
3. 再起鑊,落少少油後倒入粟米蓉和調味,滖後熄火,倒入蛋白拌勻,淋在魚柳上,完成.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: red;">西式炸豬排</span></b><br />
<br />
<br />
<br />
材料 :<br />
<br />
豬排 2片<br />
<br />
麵粉 1/2杯<br />
<br />
蛋(打散) 1隻<br />
<br />
麵包粉 1杯<br />
<br />
蘆筍、白菇 適量<br />
<br />
<br />
<br />
調味:<br />
<br />
鹽 1/2茶匙<br />
<br />
胡椒粉 1/4茶匙<br />
<br />
水 3湯匙<br />
<br />
番茄醬、辣醬油 適量<br />
<div>
<br /></div>
<br />
<br />
<br />
做法 :<br />
<br />
<br />
1.豬排選購花而嫩的部位,沖洗一下,用叉子在肉上輕輕叉上些小洞,用調味料拌勻,醃10分鐘。<br />
<br />
2.將豬排先沾上麵粉,再沾滿蛋汁,最後沾裹上麵包粉。<br />
<br />
3.鍋中把4杯炸油燒至7分熱,放入豬排以小火炸約2分鐘,撈出。<br />
<br />
4.油再燒熱,放下豬排,以大火再炸10至15秒,至豬排成金黃色,撈出瀝乾油、裝盤。<br />
<br />
5.盤中附上炒過的蘆筍和白菇,並附番茄醬或辣醬油沾食豬排。<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJL344IkpF-CcZdh1hzGu2EoxYbmu7-A88kkJOUXYGTYQd6LJcQB5djkvzOJ6JHY-C4QcRTsmT4ZhTYE28ZVEZeviNdeYGKWyJNhOBcFx7s1-anyaz0ui1paMqnZCHBiqgAWbSDBYXIDbn/s1600/0000D0119D9F18CC06D71Dl.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJL344IkpF-CcZdh1hzGu2EoxYbmu7-A88kkJOUXYGTYQd6LJcQB5djkvzOJ6JHY-C4QcRTsmT4ZhTYE28ZVEZeviNdeYGKWyJNhOBcFx7s1-anyaz0ui1paMqnZCHBiqgAWbSDBYXIDbn/s320/0000D0119D9F18CC06D71Dl.jpg" width="320" /></a></div>
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<b><span style="color: red;">叉燒洋蔥炒蛋 </span></b><br />
<br />
<br />
<br />
材料:<br />
<br />
<br />
叉燒2 件<br />
洋蔥 2 個<br />
雞蛋 4 隻<br />
<br />
<br />
<br />
調味 :<br />
<br />
鹽1/2茶匙<br />
鹽1/4茶匙<br />
<div>
<br /></div>
<br />
<br />
<br />
做法 :<br />
<br />
<br />
1. 叉燒切條;切幼條。<br />
<br />
2. 雞蛋與調味料1拌勻。<br />
<br />
3. 燒熱鑊下油,用慢火炒透洋蔥,加入調味料及叉燒,注入蛋液炒至凝固,趁熱食用。<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYVIdstJtcaoPtVTZfXGgc6XvPlke2FWaQuOPyLkzou8gBk58Nki1pM0xNMtmGDZW9eJJzwabHaNwEUggT2JE4JsqiU5-K14plRvvvb2iThCUrcMeLcXKoBaOFm_iHK27t7grNvE168L5/s1600/_Q79mQwmQO6wrBZKFJmeaA.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYVIdstJtcaoPtVTZfXGgc6XvPlke2FWaQuOPyLkzou8gBk58Nki1pM0xNMtmGDZW9eJJzwabHaNwEUggT2JE4JsqiU5-K14plRvvvb2iThCUrcMeLcXKoBaOFm_iHK27t7grNvE168L5/s320/_Q79mQwmQO6wrBZKFJmeaA.jpg" width="320" /></a></div>
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<b><span style="color: red;">煙火菠蘿雞腿炒飯 </span></b><br />
<br />
<br />
<br />
材料:<br />
<br />
<br />
美國即食煙火雞腿 1/2隻<br />
<br />
菠蘿 1/2個<br />
<br />
洋蔥 2安士<br />
<br />
甜紅椒 2安士<br />
<br />
青豆粒 2安士<br />
<br />
雞蛋 3隻<br />
<br />
白飯 3杯<br />
<br />
<br />
<br />
調味:<br />
<br />
鹽----1/2茶匙<br />
<br />
鮮醬油----1茶匙<br />
<br />
胡椒粉----少許<br />
<br />
<br />
<br />
<br />
做法:<br />
<br />
<br />
1.美國煙火雞腿切粒<br />
<br />
<br />
2.菠蘿取出果肉切粒留殼備用<br />
<br />
<br />
3.雞蛋去殼打散。<br />
<br />
<br />
4.用1/2湯匙油爆香美國煙火雞腿粒,洋蔥粒、甜紅椒粒、青豆粒取出備用。<br />
<br />
<br />
5.燒熱油3湯匙,放入雞蛋、白飯、調味料炒透,與上項材料同炒勻,便可盛於菠蘿殼內進<br />
食。<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: red;">聖誕火雞 </span></b><br />
<br />
<br />
<br />
材料:<br />
<br />
<br />
美國火雞 1隻約9磅<br />
<br />
鮮肉腸 4 安士<br />
<br />
洋蔥 4 安士<br />
<br />
白麵包 1.5片<br />
<br />
已煮熟粟子肉 6 安士<br />
<br />
<br />
<br />
醃料:<br />
<br />
鹽----少許<br />
<br />
胡椒粉----少許<br />
<br />
<br />
<br />
<br />
<br />
做法:<br />
<br />
<br />
1. 國火雞在24小時前解凍,取出內臟切粒備用。<br />
<br />
<br />
2. 火雞洗淨,抺乾水份,雞皮與雞肚內放入適量鹽塗勻,使火雞肉入味<br />
<br />
<br />
3. 鮮肉腸去衣切粒、洋蔥切粒、白麵包切粒與1/4杯清水拌勻,粟子肉切粒。<br />
<br />
<br />
4. 1/2湯匙油炒熟洋蔥粒及火雞肉臟,待涼後與上項材料及醃料同拌勻。<br />
<br />
<br />
5. 餡料釀入火雞內,火雞翼尖向後翻,雞下脾用繩縳紮使固定位置,火雞胸向上放於烤盤內,蓋上鍚紙後放入預熱的焗爐內,用攝氏240度焗2.5小時,將鍚紙取去。<br />
<br />
<br />
6. 滲出的雞汁淋回雞皮上,每隔15分鐘重覆一次,待烤焗至45分鐘,使雞皮香脆,雞肉熟透,便可監出切件食用。<br />
<br />
<br />
<br />
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</script>Anonymoushttp://www.blogger.com/profile/02575959514034342915noreply@blogger.com0tag:blogger.com,1999:blog-5049730136457133178.post-16409934221257873082015-12-08T21:58:00.001-08:002015-12-08T21:58:49.144-08:00香橙豬扒 <br />
<b><span style="color: red;">香橙豬扒 </span></b><br />
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材料:<br />
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豬扒 400克<br />
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切片鮮橙 伴碟<br />
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醃料:<br />
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鹽 1/2茶匙<br />
糖 3/4茶匙<br />
胡椒粉 少許<br />
生抽 1茶匙<br />
生粉 2茶匙<br />
橙汁 2湯匙<br />
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芡汁:<br />
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鮮橙 1個<br />
橙汁 1/2杯<br />
白醋 1茶匙<br />
糖 2茶匙<br />
生粉 1茶匙<br />
茄汁 1湯匙<br />
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做法:<br />
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1. 豬扒洗淨抹乾,拍鬆後拌入醃料待20分鐘。<br />
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2. 把半個橙皮刨茸,與芡汁調勻,備用。<br />
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3. 燒3湯匙油,放入豬扒以中火煎至兩面金黃,取出。<br />
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4. 把芡汁倒進鑊中煮至濃稠,放回豬扒拌勻。用碟盛起,以鮮橙伴碟。<br />
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