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大師姐食譜 – 金針雲耳蒸雞

在外地居住了一段時間,對冰鮮雞印象非常麻麻,味道、口感跟新鮮雞實在相差太遠。因此­現在香港還有活雞供應,特別珍惜。
這個金針雲耳蒸雞非常和味,想像一下,雞、冬菇、紅棗和頭菜的味道被金針雲耳吸收,又­有雞汁,用來送飯一流。記住要買新鮮黃油雞之外,不要買被硫磺燻過的金針。選購時,最­好揀色澤較暗,尾端略帶黑色為佳,表示沒被化學加工。食前需浸水數小時,也就吃得安心­。如果入口帶酸,表示金針烘乾不足有細菌滋生。

材料(2-4人用):
1.新鮮黃油雞 半隻(淨重500克,整隻雞重2斤12両)
2.薑 兩片(切成絲)
3.靚中型冬菇 5隻(浸發後每隻切成3塊)
4.頭菜 35克
5.雲耳 15克(最好用老鼠木耳,品質好。)
6.金針 30克
7.紅棗 4粒(浸水,去核,切片)
8.葱白 2條(切度)

醃冬菇材料:
1.薑汁 ½茶匙
2.鹽 少許
3.糖 少許
4.生粉 1/6茶匙
5.油 1茶匙

醃雞材料:
1.鹽 ½茶匙
2.糖 ¼茶匙
3.生抽 2茶匙
4.日本富士蠔油 1茶匙
5.薑汁 ½茶匙
6.生粉水 1茶匙生粉+ 1湯匙水
7.油 1湯匙
8.麻油 1茶匙

爆金針雲耳材料:
1.油 1湯匙
2.鹽 少許
3.薑 1片
4.紹酒 1茶匙(灒酒用)

做法:
1.雞洗乾淨,拿走雞肚的血塊及頸的氣喉。用乾淨毛巾抹乾雞內外。
2.雞斜斬成細件。
3.雞用鹽、糖、生抽、蠔油及薑汁撈好,加入生粉水,攪勻後加入油及麻油,醃30分鐘­。
4.金針用足夠水浸15分鐘,換水再浸15分鐘,切去頭尾硬塊,每條打結。
5.浸了水的紅棗去核,切細塊。
6.冬菇去蒂用水浸2小時。然後揸乾水,切片,用醃冬菇材料撈勻,醃30分鐘。
7.雲耳浸水15分鐘,沖淨,剪去中間硬塊,如太大,一切為二。
8.用水沖洗頭菜後在小碗裏放入丁點鹽,加入水將頭菜浸10分鐘。倒去水,頭菜切成小­薄片(約 1/4公分厚)。
9.燒熱鑊,落油1湯匙、鹽及1片薑,油熱時爆金針、雲耳1分鐘,灒酒後加入冬菇再炒­半分數。
10.雞件加入冬菇、金針、雲耳、紅棗及薑絲,撈好。
11.雞件盡量平鋪在深碟裹,大塊及厚肉的放在外面及不要重疊。
12.中大火蒸10分鐘後可隨意撒上葱度,焗1分鐘。拿出,趁熱上菜。

Source: 飲食男女

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大師姐食譜 – 螞蟻上樹

粉絲很常用來做菜。
粉絲牌子很多,以塔牌龍口粉絲品質最佳:全綠豆及水製造,耐煮,順滑,不易斷。
教大家用塔牌龍口粉絲,做一個味道很好的懷舊菜:螞蟻上樹。粉絲炒得夠香、夠鑊氣,配­飯或白粥均可。喜歡辣的,多加幾隻指天椒;不喜歡豬肉,用雞肉代替亦可,只要記着不要­用水或上湯將粉絲煮得過諗,人人都煮得好。

材料(4人用):
1.少肥免治豬肉 ​120克
2.龍口粉絲 80克
3.油 1½湯匙
4.乾葱 ​4粒(切碎)
5.蒜頭 ​2瓣(剁碎)
6.薑 1片(剁碎)
7.指天椒​ 兩隻(切粒)

豬肉醃料:
1.生抽 ​ 1茶匙
2.蠔油 ​1茶匙
3.糖 ​1/2茶匙
4.酒​ 1茶匙
5.胡椒粉​ 少許
6.生粉 ​1茶匙
7.麻油 ​1茶匙

粉絲調味料:
1.無味精清雞湯 1/2杯
2.鹽​ 1/4茶匙
3.蠔油​ 2茶匙
4.麻油 ​ 1茶匙

做法:
免治豬肉用醃料拌勻待用。
粉絲用水浸 10分鐘,瀝乾後用剪刀將粉絲剪成長度。
指天椒、乾葱、蒜頭、薑均切成小粒。
用中小火燒紅鑊,下油1 ½湯匙,爆香蒜茸、乾葱茸、薑茸及指天椒粒。
轉中大火,加入肉碎,炒散後灒酒,炒至出油,倒入筲箕隔油,不用洗鑊。
小火燒熱鑊,放入粉絲及粉絲調味料,煮約四分鐘,至湯汁全部被嗦乾。汁乾後熄火。
免治豬肉放回鑊內,轉中大火,加入粉絲迅速炒勻,聞到朕朕香氣及完全乾身即可。

Source: 飲食男女

Cilantro Lime Grilled Chicken

I am SO happy its the weekend. Seriously. I have to resist the urge to make a paper chain count down for the weekend, weekly. We are always grilling in the summer, especially in the summer time. The Cilantro, Lime and Honey flavors make this chicken very fresh and tasty! The flavor is subtle, not […]

Source: Cilantro Lime Grilled Chicken | Chef in Training

Fried Chicken with Rice (Kao Mun Gai Thod)

Homemade pineapple rolls (pineapple tarts)

 

Both the jam and pastry have to be done properly. They must compliment each other.
And, having the correct proportion of jam and pastry is of utmost important.

Source: Homemade pineapple rolls (pineapple tarts) | Food-4Tots | Recipes for Toddlers – Part 3

Pineapple Rolls Pineapple Rolls

My version of the pineapple rolls, I like the texture and was very happy with the results. I bought ready made pineapple jam and was too sweet to my taste. I reduced the amount of the jam and it complimented very well with the pastry.

How to Make Vegetable Stock Concentrate | Reboot With Joe

Well this is an exciting addition to my freezer and fridge! In the past I have used herbamare (herbed natural sea salt) and a natural additive free organic stock to flavor my meals, but this is a great easy and delicious alternative that not only adds GREAT flavor to all my healthy homemade savory dishes but it also adds electrolytes and other nutrients.

This is a far cry from using your average packaged stock powders and liquids. I normally encourage people to read the ingredients of all their food including their stock to see what you’re really putting into your body. When using it, you can add one to two tablespoons for every 2 cups (500 mls) or it is equivalent to 1 stock cube or 1 tsp. of powder.

The beauty of making your own stock means you can use any old vegetable that’s lying around in the fridge that needs using up. Here is a basic recipe to follow and you can simply add or delete what you like. This keeps in the fridge for up to 6 weeks in an air-tight jar and it also

Source: How to Make Vegetable Stock Concentrate | Reboot With Joe

Japanese Crepes

番茄煎蛋面

Peppermint Patty Chocolate Cookie Sandwiches

Peppermint Patty Chocolate Cookie Sandwiches

Source: Cookies and Cups Peppermint Patty Chocolate Cookie Sandwiches

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