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2020-10-08 01:31:44

識龍肉! 龍躉正呀! 中秋佳節整乜好! 呢個有益又好味! 點整⬇️ ⬇️⬇️English recipe follows ⬇️⬇️ 食龍肉(中秋節精選): 材料: 龍躉肉400克 雞脾菇120克 韭黃少量 薑10片 乾蔥頭4個 蒜頭4粒 辣椒仔1隻 蛋白1隻 處理: 1. 龍躉肉,輕手小心沖...

  • b-table 在 {{越煮越好}}Very Good Youtube 的最佳解答

    2020-09-30 07:13:59

    ⬇️⬇️English recipe follows ⬇️⬇️
    食龍肉(中秋節精選):

    材料:
    龍躉肉400克
    雞脾菇120克
    韭黃少量
    薑10片
    乾蔥頭4個
    蒜頭4粒
    辣椒仔1隻
    蛋白1隻

    處理:
    1. 龍躉肉,輕手小心沖洗,廚紙索乾。
    2. 斜刀切龍躉肉,大概2吋1件。
    3. 龍躉肉調味:
    a. 胡椒粉少許
    b. 幼鹽少許
    撈勻。
    4. 加入1隻蛋白,撈勻。
    醃5分鐘。
    5. 韭黃,洗淨,切段。
    6. 雞脾菇,洗淨,切薄片。
    7. 乾蔥頭去皮,1開2。
    蒜頭,切碎。
    辣椒仔,切絲。

    烹調:
    1. 中火在鑊中燒熱2湯匙油。
    2. 龍躉肉沾上生粉,就可以馬上煎。
    3. 油燒熱後,放魚落鑊。
    4. 轉中慢火,慢慢煎透。
    5. 加入乾蔥頭及薑片,繼續煎。
    6. 煎至金黃色,反轉魚繼續煎。
    7. 放蒜蓉,煎1分鐘。
    8. 放雞脾菇。(可先出水)
    9. 雞脾菇炆至軟身,加入調味料:
    a. 雞汁1茶匙
    b. 糖1茶匙(提升魚味)
    10. 轉大火,放蔥段及韭黃,快炒。
    11. 加入生粉芡,炒勻。
    12. 加入一半辣椒絲,炒勻,放上碟。
    13. 灑上餘下辣椒絲,完成。

    Braise grouper fillet (mid~autumn festival special):

    Ingredients:
    Grouper fillet 400g
    King oyster mushrooms 120g
    Chives little
    Ginger 10 slices
    Shallots 4 Nos.
    Garlics 4 Nos.
    Red chili 1 No.
    Egg white 1 No.

    Preparation:
    1. Grouper fillet, rinse lightly. Dry with kitchen towel.
    2. Cut the fillet with 2" per each.
    3. Season the fish:
    a. Pepper little
    b. Table salt little
    Mix well.
    4. Add egg white of 1 egg. Mix well.
    Season for 5 minutes.
    5. Chives, rinse and cut in lengths.
    6. Mushrooms, rinse and thinly slice.
    7. Shallots, get them peeled. Each shallot is to be divided into 2 shares.
    Garlics, chop well.
    Red chili, get it shredded.

    Steps:
    1. Heat up 2 tbsp oil at medium flame in wok.
    2. Dip tapioca starch on surface of the fillets, get ready to fry.
    3. Oil has been heated up. Put fillets into wok.
    4. Turn to medium~low flame, continue frying.
    5. Add shallots and ginger, continue frying.
    6. Fry until colour turns to golden yellow. Flip over fish and continue frying.
    7. Fry garlic sauce for 1 minute.
    8. Put the mushrooms. (You can poach it first.)
    9. Braise the mushrooms until they turn soft. Add seasonings:
    a. Chicken sauce 1 tsp
    b. Sugar 1 tsp (to enrich the flavour of fish).
    10. Turn to high flame. Put green onion and chives. Fastly stir fry..
    11. Put tapioca sauce, fry well.
    12. Put 1/2 share of shredded chili, fry well. Put on plate.
    13. Put the remaining chili on top. Serve.

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