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三餸一湯冬至版|歐國強師傅菜單 枝竹火腩炆翅 Braised Giant Grouper Belly with Bean Curd Stick and Roast Pork Belly

蘋果日報 2020/12/13 07:00

食譜粵菜海鮮蔬菜15-30分鐘歐國強冬至

枝竹火腩炆翅
材料:
龍躉翅 1尾
炸枝竹 適量
火腩 (沙梨篤) 1份
唐生菜 適量
蒜茸 少許
炸蒜子 10瓣
陳皮絲 適量
大地魚粉 少許
葱 1大束
鹽 少許
生粉水 適量
調味料:
柱侯醬 3湯匙
紹興酒 適量
胡椒粉 少許
蠔油 少許
麻油 少許
做法:
1. 葱分兩份,一半切成葱段,一半切成葱絲;火腩切件;唐生菜切件後烚熟,備用。
2. 龍躉翅先在表面𠝹數刀,讓其容易入味,然後在切口位置撒少許鹽。接着調以較乾身的生粉漿,抹在魚身上,待其容易上粉及鎖住水分。
3. 燒熱油至180℃,放魚炸至兩面金黃色即可撈起,備用。同一鑊油,放入火腩走油,盛起備用。
4. 燒熱鑊下油,放入炸蒜頭及葱段起鑊,接着加入果皮絲、蒜茸、柱侯醬、大地魚粉炒均,然後加入火腩。爆香材料後,可加水,接着加紹興酒、胡椒粉、蠔油調味,把龍躉翅放進去,加入炸枝竹,蓋上蓋炆約10分鐘後,再加少許生粉水在湯汁上收稠。
5. 碟內鋪上唐生菜圍邊,中間盛入火腩和枝竹,再放上龍躉翅。鍋內湯汁下少許麻油調味,再淋於龍躉翅上,放上葱絲作裝飾即可。
Braised Giant Grouper Belly with Bean Curd Stick and Roast Pork Belly
Ingredients:
Giant grouper belly with fins 1 pc
Fried bean curd stick some
Roast pork belly (lean) 1 portion
Chinese lettuce some
Minced garlic little
Deep fried garlic 10 cloves
Dried tangerine peel some
Dried flounder powder little
Scallion 1 big bunch
Salt little
Corn starch and water mixture some
Seasoning:
Chu Hou paste 3 tbsp
Shaoxing wine some
White pepper little
Oyster sauce little
Sesame oil little
Method:
1. Divide scallions into two portion, one cut into sections and the other thin shreds; slice roast pork belly; slice Chinese lettuce and cook in boiling water, set aside.
2. Make a few cuts on giant grouper belly to make it marinate better, then add a pinch of salt on the cuts. Make a thick corn starch and water mixture, rub it in the grouper to keep it moist and make it easy for dusting flour afterwards.
3. Heat oil to 180℃, deep fry grouper till golden brown, drain. In the same pot of oil, fry roast pork belly briefly, drain and set aside.
4. Heat oil in a wok, add fried garlic and scallion sections, then mix in dried tangerine peel shreds, minced garlic, Chu Hou paste and dried flounder powder, add roast pork. When ingredients are fragrant, add water, Shaoxing wine, white pepper and oyster sauce, pour grouper in, add dried bean curd stick, braise 10 minutes with lid on, thicken sauce with corn starch mixture.
5. Place the boiled Chinese lettuce around a serving plate, then put the pork belly and bean curd stick in the middle, the grouper on top. Season the remaining sauce in wok with sesame oil, pour it over the grouper, garnish with shredded scallion and serve.
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火腩切件。
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唐生菜切件後氽水。
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放入龍躉翅炸至兩面金黃色即可撈起。
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炒香配料與火腩同煮,注入清水。
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加入龍躉翅和炸枝竹,炆約10分鐘。
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鋪砌好食材於碟上,淋上湯汁,撒入葱絲作裝飾。
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