⬇️⬇️English recipe follows⬇️⬇️
咕嚕魚柳:
材料:
急凍魚柳3塊
處理:
1. 魚柳用清水解凍,擎乾水約15~30分鐘。
2. 預備咕嚕汁:
a. 白鑊開最慢火。
b. 做一塊片糖落鑊。
c. 倒半支茄汁落鑊。
d. 加入半杯清水。
煮溶片糖,放入碗。
3. 魚柳已擎乾水。
4. 切好魚柳,大概2吋長1塊。
5. 加入:
a. 胡椒粉少許
b. 生粉1茶匙
c. 鮑魚汁1茶匙
攪勻。
6. 預備3隻雞蛋,分開蛋黃及蛋白。
7. 放2湯匙生粉在砧板上。
8. 放1湯匙生粉入魚柳,撈勻。
9. 將(b)放入蛋黃漿,然後上生粉。
烹調:
1. 放400毫升油落鑊燒熱。
2. 魚柳逐件放落鑊炸。
3. 炸了大約3分鐘後,反轉魚柳,炸另一邊,炸至金黃色。
4. 倒走鑊中的油,熄爐。
5. 放咕嚕汁在魚柳上,撈勻,上碟。
Sweet and sour fish fillet:
Ingredients:
Fish fillets 3 Nos.
Preparation:
1. Defrost fish fillet by tap water, hang dry for 15~30 minutes.
2. Prepare sweet and sour sauce:
a. Heat up wok at low flame.
b. Put a slice of slab sugar into wok.
c. Pour 1/2 bottle of ketchup into wok.
d. Add 1/2 glass of water.
Heat up slab sugar until it melts.
3. Fillets have been hung dry.
4. Cut fish fillet with 2" per each.
5. Add:
a. Pepper little
b. Tapioca starch 1 tsp
c. Abalone sauce 1 tsp
Mix well.
6. Separate 3 eggs into egg yolk and egg white.
7. Put 2 tbsp tapioca starch on chopping board.
8. Mix well 1 tbsp tapioca starch with fillet.
9. Put (8) into egg yolk syrup, then put tapioca starch on top.
Steps:
1. Heat up 400ml oil in wok.
2. Deep fry fillets at medium flame for 3 minutes.
3. Flip over fillets, deep fry until fillets turns into golden yellow.
5. Put oil in wok in a bowl. Turn off fire.
6. Mix well sweet and sour sauce and fish fillets. Serve.
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16 янв 2017