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家常便饭之 - 黄酒鸡 + 可乐鸡 (附加照片)(15/05/08)
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发表于 11-5-2006 02:27 PM
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楼主 |
发表于 11-5-2006 06:02 PM
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楼主 |
发表于 12-5-2006 01:11 AM
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今天我们又来煮新的菜式了,现准备我们的酱汁-红烧酱 |
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楼主 |
发表于 12-5-2006 01:14 AM
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红烧酱
材料:
6粒葱头仔,剁碎
2大匙蒜茸, 2 大匙姜茸
100ml油
调味料:
2大匙蚝油, 3大匙生抽
1小匙盐, 1小匙糖
少许胡椒粉, 300ml水
做法:
烧热油,爆香葱头仔,蒜茸和姜茸, 加入调味料煮浓便可.
Hong-Xiu Sauce
Ingredients:
6 shallots, peeled and chopped
2 tbsp chopped garlic
2 tbsp chopped ginger
100ml oil
Seasoning:
5 tbsp oyster sauce
3 tbsp light soya sauce
1 tsp salt, 1 tsp sugar
dash of pepper, 300ml water
Method:
Heat up oil, saute shallot, garlic and ginger until fragrant. Add in seasoning
and bring to cook until thick. Remove from heat.
[ 本帖最后由 Alice859 于 22-5-2006 07:42 PM 编辑 ] |
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楼主 |
发表于 12-5-2006 01:16 AM
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好了,红烧酱做成了,现在就开始煮我们的主菜 - 桂皮红烧排骨 |
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楼主 |
发表于 12-5-2006 01:19 AM
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桂皮红烧排骨
材料:
2支排骨, 约600g 斩块
1粒八角
5cm桂皮
5大匙红烧酱
1000ml水
作法:
1. 烧热1大匙油,爆香八角和桂皮,加入排骨和红烧酱炒香.
2. 将水加入煮滚,转小火焖约1小时或至软便可. (4-5人份)
酱料食谱变化:
红烧炸豆腐: 将炸豆腐,黄芽白,红萝卜片等加入红烧酱焖而成.
Braised Spare Ribs In Hong-Xiu Sauce
Ingredients:
600g spare ribs, cut into pieces
1 star anise
5cm cinnamon stick
5 tbsp Hong-Xiu Sauce
1000ml water
Method:
1. Heat up 1 tbsp oil, saute star anise and cinnamon stick until fragrant.
Add in spare ribs, Hong-Xiu Sauce and stir-fry until aromatic.
2. Add in water and bring to boil. Lower the heat and simmer for 1 hour
or until spare ribs are tender. (Serve: 4-5)
Variations:
Hong -Xiu Bean Curd: Combine fried bean curd, Chinese cabbage, Carrot, Hong-Xiu
Sauce and simmer until cooked and soft.
[ 本帖最后由 Alice859 于 15-5-2006 04:38 PM 编辑 ] |
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发表于 12-5-2006 11:52 AM
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楼主 |
发表于 12-5-2006 12:59 PM
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发表于 12-5-2006 02:01 PM
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楼主 |
发表于 12-5-2006 06:33 PM
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楼主 |
发表于 12-5-2006 06:36 PM
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趁这几天假期,我们做多些美味的佳肴给家人吃吧!!来..今天我们做简单又好吃的蚝
油纸包鸡 |
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楼主 |
发表于 12-5-2006 06:40 PM
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蚝油纸包鸡
材料:
1 只鸡, 斩成12块
3大匙姜丝
3棵青葱, 切成3cm长
12个纸袋
腌料:
5大匙蚝油, 2大匙生抽
1大匙姜汁, 1 小匙糖
1小匙麻油, 1大匙绍兴酒
1/2小匙胡椒粉, 1大匙水
1/2大匙粟粉
做法:
1. 鸡块加入腌料拌匀,腌3小时.加入姜丝和青葱段拌匀.
2. 将鸡肉块放入纸袋里, 封好.
3. 烧热油锅,下纸包鸡用大火炸2分钟,转小火炸5分钟,再转大火炸3分钟即可盛起,用
吸油纸将油吸干,便可以享用.
Oyster Sauce Chicken Parcels
Ingredients:
1 whole chicken, cut into 12 pieces
3 tbsp shredded ginger
3 stalks spring onion cut into 3cm length
12 greaseproof paper bags
Marinade:
5 tbsp oyster sauce, 2 tbsp light soya sauce
1 tbsp ginger juice, 1 tsp sugar
1 tsp sesame oil, 1 tbsp shaoxing wine
1/2 tsp pepper, 1 tbsp water
1/2 tbsp corn flour
Method:
1. Combine chicken with marinade and season for 3 hours. Add in shredded
ginger, spring onion and mix well.
2. Wrap chicken into the prepared bags separately and seal well.
3. Heat up oil for deep-frying, put in chicken parcels and deep fly at high
heat for 2 minutes. Lower the heat and fry for 5 minutes. Lastly, turn to
high heat and fry for 3 minutes. Dish and drain. Serve hot.
[ 本帖最后由 Alice859 于 15-5-2006 04:14 PM 编辑 ] |
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发表于 12-5-2006 06:44 PM
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楼主 |
发表于 12-5-2006 06:52 PM
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你去文具店跟店员说你要买那种吸油纸(灰色的)一整大张的,回家自己剪(通常我说用
来作纸包鸡的,他们都懂的)..... |
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楼主 |
发表于 13-5-2006 02:27 PM
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楼主 |
发表于 13-5-2006 02:28 PM
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生炒家乡鱼头
材料:
半只(越300g)鱼头, 斩块
适量炸油, 1/2大匙蒜茸
5条辣椒干, 浸软剪成3cm长,去籽
100g鸡肉丝, 100g咸菜,切粗条,洗净
2棵芹菜,切3cm长段
2条红辣椒,切角
调味料:
1/2小匙盐, 1大匙生抽
1大匙蚝油, 1小匙糖
1/2小匙黑酱油, 少许鸡晶粉, 200ml水
1小匙粟粉加入2大匙水, 打芡用
做法:
1. 鱼头用少许盐和胡椒粉拌匀,然后炸至干脆,捞起沥干油份.
2. 用1大匙油爆香蒜茸,加入辣椒干炒香, 再加入鱼头和其他材料及调味料,大火炒
至干,打少许芡就可上碟.
Home Style Stir-Fried Fish Head
Ingredients:
1/2 (about 300g) fish head, cut into pieces
oil for deep-frying, 1/2 tbsp chopped garlic
5 dried chillies, soaked, cut into 3cm length and seeded
100g chicken shreds, 100g preserved green mustard, shredded and soaked
2 stalks Chinese celery, cut into 3cm length
2 red chillies, sliced
Seasoning:
1/2 tsp salt, 1 tbsp light soya sauce
1 tbsp oyster sauce, 1 tsp sugar
1/2 tsp dark soya sauce, dash of chicken stock granules, 200ml water
1 tsp corn flour, mixed with 2 tbsp water, for thickening
Method:
1. Mix fish head with a little salt and pepper. Deep-fry in hot oil until
golden brown and crispy. Dish and drain.
2. Leave 1 tbsp oil in wok and saute chopped garlic until fragrant. Add
in dried chillies and stir-fry until aromatic. Add in fish head, the remaining
ingredients and seasoning. Stir-fry at high heat until almost dry. Thicken
with corn flour water and dish up.
[ 本帖最后由 Alice859 于 15-5-2006 08:43 PM 编辑 ] |
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楼主 |
发表于 14-5-2006 10:38 PM
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楼主 |
发表于 14-5-2006 10:40 PM
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麦片奶油虾
材料:
600g大虾
5杯炸油
2大匙咸味牛油 / 白兰他
1小匙指天椒碎
1大匙咖哩叶
1/2碗麦片
做法:
1. 虾开背去肠泥, 洗净后沥干,放入热油中炸至金黄色, 捞起沥干油份.
2. 热溶牛油, 下指天椒和咖哩叶炒香,加入麦片炒香,最后加入虾炒匀即可上碟享用
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注: Nestum麦片本身已香脆,所以不需要拌炒太久.
Nestum Butter Prawns
Ingredients:
600g big prawns
5 cups oil for deep-frying
2 tbsp salted butter/planta margarine
1 tsp chopped chili padi
1 tbsp curry leaves
1/2 bowl Nestum
Method:
1. Slit back and remove veins from prawns. Clean and pat dry. Deep-fry in
hot oil until golden brown. Dish and drain.
2. Melt butter in a pan, saute chili padi and curry leaves until fragrant.
Add in Nestum and stir-fry until aromatic. Add in prawns and mix well. Dish
up and serve.
Note: Nestum is already crispy. Therefore you do not to stir-fry too long.
[ 本帖最后由 Alice859 于 15-5-2006 08:40 PM 编辑 ] |
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发表于 14-5-2006 11:33 PM
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原帖由 Alice859 于 14-5-2006 10:40 PM 发表
麦片奶油虾
材料:
600g大虾
5杯炸油
2大匙咸味牛油 / 白兰他
1小匙指天椒碎
1大匙咖哩叶
1/2碗麦片
做法:
1. 虾开背去肠泥, 洗净后沥干,放入热油中炸至金黄色, 捞起沥干油份.
...
这个好像蛮容易做的
我要试下了 |
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楼主 |
发表于 15-5-2006 11:18 AM
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原帖由 luilui 于 14-5-2006 11:33 PM 发表
这个好像蛮容易做的
我要试下了
试做了记得上来跟我们分享哟!! |
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