https://youtu.be/y55T2MONJn0
Taiwan Tilapia Fillets with Pickled Sour Mustards🐟An Appetizing, Zesty, Rustic Dish!😋
鹹酸菜炆排骨https://youtu.be/bg4zFRUW7jM

酸菜魚https://youtu.be/C76ICQ06Pko

鹹酸菜鮮魷https://youtu.be/ttiboy2Ys4Y

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Taiwan Tilapia Fillets with Pickled Sour Mustards🐟An Appetizing, Zesty, Rustic Dish!😋

Tilapia Fillets with Pickled Sour Mustards🐟An Appetizing, Zesty, Rustic Dish!😋

咸酸菜立魚塊
醒胃好味家常菜

Tilapia with Pickled Sour Mustards

榨菜肉絲炆鴛鴦米 Vermicelli & Rice Noodles mix, with Pork Strips and Pickled Mustards. 記憶中呢道菜已經差唔多失傳定無廚房做, 鴛鴦米代表粉絲同米粉一齊炒. 有兩個唔同口感. 買少見少, 但我懷疑澳門啲廚師都未必知自己會承繼保存到這傳統因為已經好多年冇見過啦 😋😋😋 好吃 !

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⬇️⬇️English recipe follows⬇️⬇️
鹹酸菜煮魚

材料：
台灣魚柳2塊
鹹酸菜1包
辣椒仔2隻

處理：
1. 魚，連包裝袋，清水解凍。
2. 拆開包裝袋，清水沖洗乾淨，擎乾水。
3. 鹹酸菜，清水浸5分鐘。
4. 魚，廚紙索乾。
5. 魚，打直1開2，切一舊舊。
6. 鹹酸菜，揸乾水，清水沖洗乾淨，切一舊舊，放碗內。
7. 辣椒仔，除去椗，洗淨。
8. 魚，加入少量胡椒粉，撈勻。
9. 預備汁料：
a. 雞汁半湯匙
b. 糖1茶匙
c. 生粉1茶匙
d. 水250毫升
10. 預備生粉芡。

烹調：
1. 鹹酸菜，白鑊大火炒香，加入辣椒仔。
2. 加入汁料。
3. 放魚，冚蓋，煮滾。
4. 加入生粉芡，煮至滾起。
5. 完成，上碟，可享用。

Fish with pickled vegetables

Ingredients:
Taiwanese tilapia fillet 2 slices
Pickled vegetables 1 pack
Chili 2 Nos.

Preparation:
1. The fillet, defrost with plastics in tap water.
2. Remove plastics, rinse with tap water. Drain.
3. Pickled vegetables, soak in tap water for 5 minutes.
4. The fillet, dry with kitchen towel.
5. The fillet, cut vertically and divide into 2 shares. Cut in pieces.
6. Pickled vegetables, squeeze it. Rinse thoroughly. Cut into pieces. Put in a bowl.
7. Chili, remove stems. Rinse it.
8. Season the fish with little pepper. Mix well.
9. Prepare sauce:
a. Chicken sauce 0.5 tbsp
b. Sugar 1 tsp
c. Tapioca starch 1 tsp
d. Water 250ml
10. Prepare tapioca sauce.

Steps:
1. Pickled vegetables, fry with no oil at high flame in wok. Add in chili.
2. Add in the sauce.
3. Put fish. Cover up the wok and boil it up.
4. Add in tapioca sauce and boil it up.
5. Complete. Put on plate. Serve.
鹹酸菜炆排骨https://youtu.be/bg4zFRUW7jM

酸菜魚https://youtu.be/C76ICQ06Pko

鹹酸菜鮮魷https://youtu.be/ttiboy2Ys4Y

咁樣先係?南乳粗齋?
https://youtu.be/brevGOgjCbk

???我有1000多條片?大家入呢個網址 ?全部可以睇曬?
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Taiwan Tilapia Fillets with Pickled Sour Mustards?An Appetizing, Zesty, Rustic Dish!?

Tilapia Fillets with Pickled Sour Mustards?An Appetizing, Zesty, Rustic Dish!?

咸酸菜立魚塊
醒胃好味家常菜

Tilapia with Pickled Sour Mustards

⬇️⬇️English recipe follows ⬇️⬇️
田雞榨菜臘味煲仔飯：

材料：
白米4膠嘜
田雞4隻
油鴨髀1隻
臘腸2條
膶腸1條
榨菜包1包
薑1小舊

處理：
1. 田雞，每隻1開4。
2. 田雞，清水沖洗乾淨，擎乾水。
3. 田雞調味：
a. 薑汁1湯匙
b. 紹興酒1茶匙
c. 鮑魚汁1湯匙
撈勻，再加入生粉1湯匙，繼續撈勻。
4. 加入榨菜撈勻，一同調味，。
5. 油鴨髀，切去皮及脂肪。

烹調：
1. 中火煲滾一煲水，放臘腸、膶腸及油鴨髀出水2分鐘，倒去水分。
2. 在煲內加入白米4膠嘜。
3. 洗淨白米。
4. 落水份量，米面少於1吋。
5. 大火滾起，轉最慢火。
6. 放油鴨髀、臘腸及膶腸。
7. 冚蓋，煮至收水。
8. 放田雞在飯面。
9. 冚蓋，轉大火，即時轉慢火，焗熟田雞，不要打開煲蓋。
10. 焗10分鐘，烘4邊，每邊大概2分鐘，完成程序。
11. 切好臘腸，膶腸及油鴨髀。
12. 可享用。

Frog claypot rice with cured meat and mustards:

Ingredients:
Plain rice 4 measure cups
Frogs 4 Nos.
Cured duck's leg 1 No.
Chinese sausages 2 Nos.
Duck's liver sausage 1 No.
Mustard 1 pack
Ginger (small) 1 No.

Preparation:
1. Frogs, cut into 4 pieces per each.
2. Frogs, rinse thoroughly and hang dry.
3. Season the frogs:
a. Ginger sauce 1 tbsp
b. Shaoxing wine 1 tsp
c. Abalone sauce 1 tbsp
Mix well. Then mix well with tapioca starch 1 tbsp.
4. Mix well with mustard.
5. Cured duck's leg, cut away its skin and fat.

Steps:
1. Boil up a pot of water. Put all the cured meat. Boil for 2 minutes. Then pour away water.
2. Put 4 measure cups of plain rice into pot.
3. Rinse the plain rice.
4. Put water above the level of plain rice less than 1".
5. Boil up at high flame. Then turn to low flame.
6. Put all the cured meat.
7. Cover up the pot, until the water in pot has been evaporated.
8. Put frog pieces on rice in pot.
9. Cover up the pot. Turn to high flame. Then turn to low flame. The heat inside the pot will cook the frogs well. Do not lift up the cover of pot.
10. Heat at low flame for 10 minutes. Heat at 4 sides. Each side has to be heated for 2 minutes. Complete.
11. Cut the cured meat well.
12. Serve.

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材料：
筍絲900g dried bamboo shoot
雞油15g chicken fat
蒜頭粒30g garlic
辣椒30g chili pepper
薑片30g ginger
蔥段30g scallion
福菜80g pickled dried leafy mustards
高湯1300ml stock 1300ml
調味料：
糖1大匙 sugar 1tbsp
鹽1/2大匙 salt 1/2tbsp
米酒2大匙 cooking rice wine 2tbsp
作法：
1.筍絲泡水2-3小時，洗去硫磺，福菜切小段備用。
2.用雞油爆香蒜頭粒、辣椒、薑片與蔥段，至蒜頭邊緣微焦後，加入筍絲與福菜段與高湯。
3.加入調味材料後煮至滾，再轉成小火烹煮20分鐘即可。


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