烹飪班~ 香煎芋茸餅

 

8-3-2010

兩餸一湯烹飪班~ 香煎芋茸餅

 

材料：

芋頭~ 1 斤

澄麵~ 3 湯匙

臘腸~ 1 條

蝦米~ 2 湯匙

葱~ 1 條

芫荽~ 1 條

 

 

調味：

五香粉~ 1 湯匙

鹽~ 1茶匙

糖~ 半茶匙

麻油少許

 

 

做法：

1.  臘腸蒸熟切成茸備用

2.  蝦米用水浸軟切成小粒備用

3.  葱 & 芫荽切小粒備用

4.  芋頭洗淨去皮→ 隔水蒸軟→ 用菜刀面壓成茸備用

5.  澄麵用熱水稀釋至透明糊仔狀→ 混入芋茸攪伴

6.  再 + 入臘腸茸 + 蝦米粒 + 葱 & 芫荽攪拌及搓混

 

 

7.   將混合材料後的芋茸放在已塗上食油的桌面上

 

 

8.  用塗上食油的刀切成數等份

 

 

9.  用手搓弄至圓滑表面

 

 

10.  燒紅平底鑊→ 下多點油→ 先猛火煎→ 中火→

猛火反轉→ 猛火煎另一面→ 再中火→ 猛火後上碟

 

 

提示：

-  浸軟蝦米可先炒才切小粒會更香

-  減少落鹽的份量，因臘腸會有咸味出

-   + 油在桌面及刀上可避免黏在一起

-  五香粉與芋頭是絕配的

-  澄麵是製造蝦餃皮的材料，能使芋頭黏在一起成塊狀

- 芋頭是極吸油，宜下多點油煎

-  除去臘腸、蝦米及葱，這與齋菜的芋頭魚制法一樣

但芋頭魚是用油炸的。

 

 

Learning Point:

 煎的竅門：

 

-  煎任何食材，這包括豬扒、牛扒、雞翼、魚........

必須燒紅鑊至冒煙→ 下油至放筷子起泡泡→ 

先猛火煎：使肉類收縮達至鎖住肉汁→

轉中火慢煎→ 猛火反轉煎→

再中、慢火慢煎→

再猛火後才上碟：能釋放及排出肉類多餘的油份

-  勿全過程用慢火，此會令肉類流失水份---肉質變乾

-  亦不能全猛火，肉類會很快燶。

-  要不斷調較，才能達至少油份及鎖住肉汁

 

 

 

這個芋茸餅十分香脆美味！

短期內一定要煮

 

------------------------------------------------

You Drive Me Crazy

Shakin Stevens

 

You know, Baby, when you're in my arms,
I can feel your loving magic charms
You drive me crazy, you drive me crazy.

And when I'm looking in those big blue eyes,
I start af loating round in paradise,
You drive me crazy, you drive me crazy.

Heaven must have sent you down,
Down for you to give me a thrill,
Every time you touch me
Every time you hold me,
My heart starts speeding like a train on a track.

I love you, Baby, and it's plain to see,
I love you, honey, it was meant to be
You drive me crazy, you drive me crazy, oh.

Heaven must have sent you down,
Down for you to give me a thrill,
Every time you touch me
Every time you hold me,
My heart starts speeding like a train on a track.

I love you, Baby, and it's plain to see,
I love you, honey, it was meant to be
You drive me crazy, you drive me crazy, oh.

And when Im looking in those big blue eyes,
I start afloating round in paradise,
You drive me crazy, you drive me crazy.

You drive me crazy, you drive me crazy, oh.