香港新浪網 MySinaBlog 精選話題工具
« 上一篇 | 下一篇 »
Tony | 29th Jun 2010, 8:44 AM | 通之食譜-Tony Recipes | (990 Reads)
通少誠意邀請您加入"通之廚房FB版", FB版有更多獨家的食譜不會刊登於blog內, 所以大家快些加入, 也叫你朋友也一起加入呢
If you have facebook account, please join "Tony's Kitchen FB page".  There are many special recipes only for FB page.

通 之廚房facebook交流網 (Tony's Kitchen FB page):
http://www.facebook.com/pages/tong-zhi-chu-fang/217282679288



夏天餸系列: 魚子蝦球蒸豆腐, 清清地, 爽 口又好味道, 做法簡單, 包大家煮完都唔會出汗, 希望大家喜歡


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

Prep 準備: 15 minutes |  Cook 烹調: 20 minutes |  For 份量: 4 people |  Calories 熱量: 850 (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)
1- 中蝦400克, 解凍 (400g of medium frozen shrimps, thawed)
tonytsang and kareny recipy
2-
生粉 1湯匙 (1 tbsp corn starch)
tonytsang and kareny recipy
3- 飛魚子1/2杯, 非必要 (1/2 cup of tobiko, optional)

tonytsang and kareny recipy
4- 豆腐500克,
切大件 (500g of tofu, cut into large pieces)
tonytsang and kareny recipy
醃 料 Seasoning
份量只供參考 (just for reference only)

1- 鹽1/2 湯匙 (1/2 tbsp of salt)
tonytsang and kareny recipy
2- 白胡椒粉1茶匙 (1 tsp of white pepper)

tonytsang and kareny recipy
3- 粟粉 1湯匙 (1 tbsp of corn starch)
tonytsang and kareny recipy
4- 麻油1/2茶匙 (1/2 tsp of sesame oil)

tonytsang and kareny recipy
汁 料 Sauce
份量只供參考 (just for reference only)

1- 蒸魚豉油2湯匙 (2 tbsp of sweet soya sauce)
tonytsang and kareny recipy
2- 麻油1
茶匙 (1 tsp of sesame oil)
tonytsang and kareny recipy
做法 Steps

1- 先將蝦洗淨抹乾, 去頭,去殼(圖1), 切細粒, 再拍扁成蝦膠 (圖2), 連同醃料混合, 順方向不斷攪至起膠, 再用手扼成小丸, 放入雪櫃雪20分鐘, 飛魚子用暖水浸10分鐘, 隔水備用
tonytsang and kareny recipy
2- 蒸爐預熱,
豆腐排在碟上, 蝦丸底部用手壓平, 沾上生粉, 平均放上豆腐件上, 於大火, 隔水蓋頂蒸8分鐘, 取出每件蝦丸上放上飛魚子, 淋上汁料即成
tonytsang and kareny recipy
1-
Remove the head and the shell of the shrimps.  Rinse it well and dry with paper towel (fig.1).  Finely chop the shrimps and mash it into a paste with the back of a cleaver (fig.2).  Mix the shrimps with seasoning together.  Stir the mixture clockwise until it forms a paste.  Knead it into a small piece by hand and put into a fridge for 20 minutes
tonytsang and kareny recipy
2- Preheat the steamer.  Put the tofu on the dish.  Take some corn starch on the bottom of the shrimps balls and put it over the tofu.  Cover and steam over high heat for 8 minutes.  Top with tobiko and sauce mixture.  Server it in hot.

貼士 Tips
1- 蝦膠用刀背拍打比用機打更爽口的, 用紙包著先拍打, 就不怕蝦肉四飛, 蝦也不宜切得太細
tonytsang and kareny recipy
2- 急凍的飛魚子可能會有雪味, 切勿用熱或滾水處理, 放在隔中, 浸入暖水讓它解凍, 隔好水後再撈點麻油即可
 
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Mash the shrimp manually taste better than blend it in the mixer.  Cover with the paper towel to avoid the shrimps jump away.  Also, do not over dice the shrimps. 
tonytsang and kareny recipy
2- Frozen tobiko maybe smell bad.  Do not thaw it by using hot or boiling water.  Put it into the sieve and soak it over the warm water.  Drain it well and mix it with some sesame oil.
tonytsang and kareny recipy

3- Click here to understand what is (Cooking terms in this recipe)





Copyright © 通之廚房. All rights reserved.


通少第一本食譜"倆口子住家菜" 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, 還有10多個秘密食譜, 從未刊登過的, 頭100位連購書單據及回郵信封一個(不需郵費), 寄去香港耀興道3號東滙廣場9樓圓方出版社市場部收, 註明"換領通少小禮物"就可以得到我的親筆簽嘅小禮物, 名額100名, 先到先得

海 外讀者則可以於yesasia.com訂 購