五味鱼片

1:新鲜鱼柳454克,1/2茶匙盐,1大匙生粉,白胡椒1/8茶匙拌匀腌20分钟;
2:橄榄油1大匙,小辣椒1个去仔切茉(这个不用也可),蒜蓉1大匙,姜末1茶匙,葱花1大匙;
3:番茄酱1大匙,万字牌生抽酱油2大匙,香油1大匙,糖1.5茶匙,镇江香醋2茶匙,鸡精1/6茶匙;
4:香菜1颗洗净切小粒。
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。
做法:
1、鱼片洗净沥水切片,加上剩余1料,拌匀冰箱腌20。将腌好的鱼片放入一浅碗里。
2、取出 快煲电压力锅附带的支架,放入内锅里,加水到2杯线,将盛鱼片的碗放上支架上,加盖选蒸档(Steam),4分钟,启动升序。(普通锅蒸15分钟)
3、蒸鱼的空挡做汁。小号不粘锅置炉上开大火,加油1大匙,炒香剩余2料,关火后依次放入3-4料拌匀成汁待用。
4、快煲电压力锅完成程序后,等5分钟,放气减压打开盖,取出蒸好的鱼片,滗去水,浇上做的五味汁,就可以上桌了。

Reference

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Published in: on March 5, 2015 at 11:55 am  Leave a Comment  

Easy Paella

Makes 8 servings (for 2 servings )
Ingredients:
2 tablespoons olive oil (1)
1 tablespoon paprika (1/4)
2 teaspoons dried oregano (1/4)
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces (1/3)
salt and black pepper to taste
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2 tablespoons olive oil, (1)
3 cloves garlic, crushed (1)
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice (1/2)
1 tomato (1/2)
1 pinch saffron threads (<1/4 replacement)
1 bay leaf (1/4)
1/2 bunch Italian flat leaf parsley, (1/8)

1 quart chicken stock  (1 cup)

2 lemons, zested (1/2)
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2 tablespoons olive oil (1)
1 Spanish onion, chopped (1/2)
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings , removed and crumbled(1 stick)
1 pound shrimp, peeled and deveined (1/3 – 1/2)
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Directions:
1. In a medium bowl, mix together
2 tablespoons olive oil(or 1),
1 tablespoon paprika(or 1/4),
2 teaspoons oregano(or 1/4),
and salt and pepper.
Stir in 1 pound chicken(1/3) pieces to coat.
Cover, and refrigerate.
2. Heat
2 tablespoons olive oil in a large skillet or paella pan over medium heat.
Stir in 3 crushed cloves garlic(or 1), and
2 cups rice(1/2).
Cook, stirring, to coat rice with oil, about 3 minutes.
Stir in 1 pinch saffron threads(1/4),
1 bay leaf(or 1/4),
1/2 bunch parsley(1/8),
1 quart(32 oz) chicken stock (1 cup),
1 tomato(1/2) and
2 lemon zest(1/2).
Bring to a boil, cover, and reduce heat to medium low.
Simmer 20 minutes.
3. Meanwhile,
heat 2 tablespoons olive oil in a separate skillet over medium heat.
Stir in marinated chicken and 1 chopped onion(1/2);
cook 5 minutes.
Stir in 1 bell pepper and
1 pound crumbled sausage(1 stick) ;
cook 5 minutes. Stir in 1 pound shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

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Published in: on January 13, 2014 at 11:18 am  Leave a Comment  

虾饺

用料:
馅:
1:冰冻白虾300克,肥猪肉30克切细丁(也可以不用);
2:葱花1大匙,姜末1.5茶匙,水1大匙,泡20分钟后,留下汁水,滤掉葱姜不要;
3:盐1/2茶匙,白胡椒粉1/8茶匙,生粉1茶匙,鸡粉1/6茶匙,蒜油或香油1茶匙;
皮:
4:麦澄粉(wheat starch)2/3杯(89克),木薯粉(tapioca starch)3大匙(31克),滚开的水1/2杯+2.5大匙(155克);
5:菜油或猪油(lard)2茶匙;
其他:
6:蒜油2茶匙。

注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。

做法:
1、白虾去壳去筋洗净,用厨刀拍一下再切成3段(图1)。将虾肉、肥猪肉丁和2料里的葱姜水连同所有3料放一盆里(图2),然后用筷子顺一个方向搅拌至馅均匀而且有弹性上劲(图3)待用。

2、盆内放入4料的麦澄粉和一半的木薯粉拌匀,然后一边用筷子搅拌一边将滚水倒入面粉里(图4),搅拌成团然后,盖上保鲜膜醒5分钟,然后放入剩余的木薯粉(图5)揉匀。面团会很烫,最好带上食品手套和面。最后加2茶匙猪油(图6)揉成光滑面团(图7),面团涂上少少量的油,用湿毛巾或保鲜膜盖住。

3、工作台和手上涂少少量油,把面团分成3份(不用的面团要盖上保鲜膜保湿),每份揉成1.5厘米直径长条,再切5等份(图8)。每份在掌心揉圆(图9),然后用一大刀压扁(图10)成直径11厘米的圆形皮(图11)。如果压的不够扁,可以用擀面杖稍稍擀开。
4、在饺皮中间放2茶匙虾肉馅,如视频中的捏法打好11-12个褶(图12),然后从右角开始将口捏合成虾饺。依次做好所有虾饺。
5、将虾饺放入铺了小块烤盘纸的蒸笼里,虾饺外表刷上点蒜油。大号蒸锅里放3杯水,水烧开后,放上蒸笼,开大火蒸5分钟即可。

Reference

Published in: on November 2, 2013 at 9:12 am  Leave a Comment  

红烧鲳鱼Pomfret

用料:
1:深海黄金鲳鱼2条770克,去内脏洗净沥水备用;
2:油2大匙,蒜瓣2粒去皮切片,葱2条洗净切段;姜1-4片;
3:绍酒1大匙,水1又1/3杯,盐1/2茶匙,万字牌生抽酱油1大匙,老抽酱油1大匙,糖2茶匙,白胡椒粉1/6茶匙,镇江香醋1茶匙;
4:香油1茶匙。
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。

做法:
1、不粘锅,加2大匙油,置炉上开大中火,放入鱼两面煎黄。

2、放入蒜瓣,葱段,姜片,出馅味后,依次加入3料,煮滚后调小火焖煮15分钟,中间鱼翻转一面。
3、调中火收汁,淋小4料香油即可出锅

Reference

Published in: on December 11, 2012 at 9:48 am  Leave a Comment  

豆酥鯧魚

材料: 
鯧魚1~2尾,料酒1大匙,鹽半小匙,豆酥醬8大匙,蔥1支。

工具: 
蒸籠。

做法: 
1. 在鯧魚身體兩側各劃兩道刀口,將魚均勻抹上料酒與鹽,放入盤裡,用蒸籠以大火蒸10分鐘,取出,倒掉泌出的湯水。蔥洗淨切成細蔥末備用。
2. 炒鍋加熱2大匙油,放入豆酥醬,拌炒至冒泡且酥脆,淋在蒸好的鯧魚上,表面灑點蔥花即可。

or

先用油炒香2大匙辣豆瓣酱,滤出油,再用这个油来炒豆酥,会更香一点~
鱼肉看起来散碎,是因为我把鱼骨都挑掉了,方便大人小孩取食

注:
1. 市售現成的豆酥醬請參考附圖A,因為已經調味,所以不用再加其他調味料。如果使用未調味的豆酥,需要把豆酥切碎,然後加些薑末與蒜末及調味料用油炒酥。
2. 其實最愛的是豆酥鱈魚,不過我們這裡的鱈魚很貴而且是冷凍的,所以就用鯧魚來做,效果也很不錯。

Reference

Published in: on November 12, 2012 at 2:44 pm  Leave a Comment  

香烤三文鱼

用料:
1:三文鱼片550克,洗净沥水待用;
2:盐1/2茶匙,白胡椒或黑胡椒1/6茶匙;
3:面包糠1/2杯,干欧芹片(Parsley)2茶匙,橄榄油 2大匙.

做法:
1、三文鱼片放入烤盘里,均匀撒上盐和胡椒粉。
2、小碗里放入面包糠和干欧芹片拌匀再放入橄榄油,然后将拌好的面包糠均匀的铺在鱼片上。
3、将烤盘放入预热至 420F/215氏的烤箱内,烤15分钟左右至表面金黄即可,鱼片厚度不同,时间要注意调整,可以用叉子插入鱼片试试看是否烤熟。

 

Reference

Published in: on November 9, 2012 at 12:31 pm  Leave a Comment  

生滚鱼片粥

材料

大米 100g 新鲜草鱼100g 干香菇3朵 芹菜50g 姜丝1/2汤匙(3g) 盐1茶匙(5g) 香油1茶匙(5ml)

做法

1)干香菇用温水泡软后洗净,去蒂切细丝。芹菜去叶,洗净切碎。草鱼肉片成薄片。姜去皮洗净后切丝。
2)大米淘洗干净。锅中加入1500ml清水,用大火烧开后,倒入大米,沸腾后改用小火熬制45分钟。之后改大火,放入鱼片、香菇丝和姜丝滚煮4分钟关火。
3)加入芹菜碎、盐和香油调味即可。

Published in: on April 14, 2012 at 7:34 pm  Leave a Comment  

松子鱼米

原料:主料:桂鱼1条(1250克);配料:松子50克;

调料:精盐5克味精1克水淀粉5克绍酒10克蛋清2个鸡清汤25克干淀粉5克葱段5克精制菜油1000克(实耗40克)

做法:

1.桂鱼开腹去内脏、鱼鳃、洗净,再去掉皮骨,净鱼肉切成松子大小的鱼粒,用清水洗净,沥去水份,加入盐、味精、蛋清、绍酒5克及干淀粉上桨。松子用温油炸熟沥油。葱切成0.8厘米的段。

2.取锅上火烧热,放入菜油,烧至四成热时,鱼米下锅划油,沥油。

3.原锅上火,放油5克,葱段下锅煸一下,加入黄酒、鸡清汤烧沸,用淀粉勾芡,倒入鱼米、松子,翻拌起锅。

Reference

Published in: on January 2, 2012 at 8:23 am  Leave a Comment  

麻辣鱼片

用料:

1:新鲜鱼柳454克(我用的是Wild Haddock),1/2茶匙盐,1大匙生粉,白胡椒1/8茶匙拌匀腌20分钟;

2:橄榄油1大匙,蒜茸1大匙,葱花1大匙,姜末2茶匙,花椒粉1/2茶匙(爱麻味的可放1茶匙),辣豆瓣酱1大匙,甜面酱2茶匙;

3:老干妈辣椒酱1大匙(爱辣的加2大匙),糖1茶匙,镇江香醋2茶匙,鸡精1/4茶匙,盐1/4茶匙,香油2茶匙,辣椒油1大匙,冷开水2大匙。

 

做法:

1. 鱼片洗净沥水切片,加上剩余1料,拌匀冰箱腌20。将腌好的鱼片放入一浅碗里。

2. 大火整10分钟。

3. 蒸鱼的空挡,做汁。小号不粘锅置炉上开大火,加油1大匙,炒香蒜茸,葱花和姜末,然后放入剩余2料炒半分钟,关火。放入3料拌匀成汁待用。

4. 取出蒸好的鱼片,滗去水,浇上做好的麻辣汁,就可以上桌了。

 

Reference

Published in: on December 17, 2011 at 6:00 pm  Leave a Comment  

沙律虾球

大虾仁 200克, paper tower吸干水;

mixed with salt,  味精, egg white, 淀粉 about 30 mins;

西兰花开水大火烫熟, 倒出,

准备高汤,salt,sugar,淀粉勾芡

少油, 放入西兰花,  洒料酒, 放入勾芡

将虾仁放入热油(盖过虾仁),烫熟,倒出

放少油,放入姜花, 放入虾球,放入Kraft miracle whip(50g), 拌匀

倒在西兰花上

 

 

 

 

Published in: on December 17, 2011 at 11:39 am  Leave a Comment  

Chef Tony’s Pan Fried Flounder Fillets

Prior to cooking, soak the thawed fillets in a mixture of ½ milk and ½ water in a shallow dish or bowl. Cover, place in the refrigerator and soak for 30-60 minutes. Remove the fish from the soak, rinse gently and quickly under cold water, then pat dry with paper towel. Mix 1 cup of all-purpose flour, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow dish. Dredge the fillets to dust the fish entirely. Heat ½ inch of peanut or other high smoke point oil in a large skillet. Heat oil to 350-360 degrees. Place enough fillets to cover the pan without touching in each batch and fry until you see a golden edge. Try not to disturb the fillets as this will break them up. Then carefully turn them over and finish for 2-3 minutes. Place on a warm plate covered with paper towel. If doing multiple batches, place a plate in a preheated 200-degree oven to keep warm. After each batch, let the oil recover until it gets to at least 350 but not over 375 degrees. This will cook the fish quickly to a crispy golden color but not allow them to get oil logged. Leftovers make great fish sandwiches the day after if placed in a preheated 350-degree oven for about 3-5 minutes until heated through. Microwaving will make them mushy and may hurt the nutritional values. Enjoy with your favorite tartar or seafood sauce.

Published in: on June 21, 2011 at 2:49 pm  Leave a Comment  

鱼片蛋羹

鱼片加盐和油拌匀;

鸡蛋搅拌成蛋液,放盐、鸡精搅匀,加水,搅匀,水与蛋的比例是1∶1。

水烧沸,放入蛋用慢火蒸约7分钟再把鱼片、葱粒铺放在面,继续蒸3分钟,关火,

利用余热焗2分钟取出,撒上胡椒粉就可以吃了。

Published in: on January 22, 2011 at 3:32 pm  Leave a Comment  

红烧龙利鱼柳

用料:

a: 冰冻龙利鱼柳两片1000g,洗净擦干,两面沾上些面粉。

b: 料酒1大匙,醋1茶匙,糖1.5茶匙,生抽酱油2大匙(万字牌酱油),白胡椒0.25茶匙,盐0.5茶匙,0.5杯水。

c: 葱2根切段,姜切片五片。蒜瓣3粒切碎。 d: 橄榄油3大匙

做法:

炒锅内放2大匙橄榄油大火烧热,放a煎至两面浅金黄色。加c入鱼柳下,出香味后加b煮至滚。开小火煮10分钟即成。

Reference

Published in: on January 22, 2011 at 3:26 pm  Leave a Comment  

麻香蜜汁鱼块

用料:
1:冰冻龙利鱼柳一大片450克,洗净擦干切块,加绍酒1大匙,生抽酱油2大匙,拌匀腌20分钟。
2:生粉1/2杯。
3:绍酒1大匙,生抽酱油2大匙,水3大匙,糖4大匙,米醋2大匙,盐1/4茶匙。
4:生粉2茶匙加2大水拌匀,炒熟的芝麻2大匙,鸡精1/4茶匙(可省)。
5:玉米油4大匙,葱花2茶匙。

做法:

炒锅置炉上开大中火,内放玉米油4大匙,将腌好的鱼块,沾上生粉放入锅内煎焦黄盛出。

锅留1大匙油开大中火,炒香葱花后。加3料煮滚,放入4料兜匀成汁,放入煎好的鱼块,翻炒拌匀即可。

Reference

Published in: on January 22, 2011 at 3:25 pm  Leave a Comment  

CATFISH GUMBO

1 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
10 oz. catfish nuggets
2 tsp. butter
1 c. diced onions
2 oz. Bahama Mama sausage
1/2 c. sliced okra
1/2 c. diced celery
1 can stewed tomatoes
1/2 c. whole kernel corn
1 tsp. cornstarch

combine flour, 1/4 teaspoon salt and the pepper – sprinkle over fish and set aside.

In saucepan, heat butter until bubbly and hot – add onions and Bahama Mama and saute until onions are softened. Add fish and cook until lightly browned. Add okra and celery and stir. Add tomatoes and 1/4 teaspoon salt and bring to a boil.

Reduce heat, cover and simmer until fish is almost tender. Add corn and cook uncovered about 5 minutes more. Add cornstarch to thicken.

Recipe is for 2 servings.

Reference

Published in: on November 23, 2010 at 9:20 pm  Leave a Comment