【#廚俠食譜|吳永皓教煮古法炒豉椒鱔球 切片起球啖啖肉 憑手感起魚骨 寸骨不留】 👉🏻 https://youtu.be/Kx9AlOksfi4
#留家睇YouTube精選節目
「一般市場看到的鱔,有三四種,常見的三種是黃鱔、白鱔及門鱔,還有不太常見的是花錦鱔,各自有各自的烹調方法。」今次吳師傅就示範豉椒鱔球,雖是常見菜式,但要做到鱔球一點細骨都沒有,才是上乘的做法。
#飲食男女 #YouTube #食譜 #鱔
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用眼睛「品嘗」飲食故事,立即訂閱YouTube: 👉🏻 https://bit.ly/3eYT1nH
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嚴選9大香港製造醬料,齊撐Made in Hong Kong,於「你的優惠」網上獨家發售 👉🏻 https://bit.ly/3wnAokm
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為你的住家飯帶來一點不平凡,即上《三餸一湯》: bit.ly/2OWx8va
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同時也有2部Youtube影片,追蹤數超過60萬的網紅飲食男女,也在其Youtube影片中提到,豉椒鱔球食譜 材料: 白鱔 1條 紅尖椒 1條 青椒 1/2個 洋葱 1/4個 豆豉 2至3湯匙 麵豉 2至3湯匙 炸蒜 2至3湯匙 上湯 少許 紅汁 少許 生粉 少許 紅汁材料: 上湯 適量 豉汁 適量 蠔油 適量 生粉水 適量 足本食譜: https://bit.ly/3bwL6wZ ...
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起魚骨 在 飲食男女 Facebook 的最佳解答
豉椒鱔球雖然係常見菜式,但要做到鱔球一啲細骨都無先至係上乘嘅做法。想知點樣拆走細骨,就要跟吳師傅學吓啦!
【廚俠食譜|吳永皓教煮古法炒豉椒鱔球 切片起球啖啖肉 憑手感起魚骨 寸骨不留】免Login一Click即睇:https://bit.ly/3fsoO0g
#飲食男女 #廚俠食譜 #吳永皓 #古法 #豉椒鱔球 #起魚骨
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用眼睛「品嘗」飲食故事,立即訂閱YouTube: 👉🏻 https://bit.ly/3eYT1nH
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《香港經典小食》推出別注版!隨書附送5款小食明信片,於「你的優惠」網上獨家發售 👉🏻 https://bit.ly/3b3YUhZ
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為你的住家飯帶來一點不平凡,即上《三餸一湯》: bit.ly/2OWx8va
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【荃豐中心美食|荃灣人集體回憶 22年大家姐結業 人氣葱拉麵店進駐】👉🏻👉🏻 https://bit.ly/2RIdvZI
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起魚骨 在 Facebook 的精選貼文
今日教大家煮
📌酸菜魚
📌酸菜牛肉
📌芒果椰汁糕
🍏🍏母親節蘋果膠套裝購買連結🍏🍏
中文:https://bit.ly/3sswNiz
英文:https://bit.ly/3sqOajJ
20210417 live recipes
特別鳴謝easycook義工團寫的食譜
酸菜魚
材料: 桂花魚或其他魚,帶甜咸酸菜,大豆芽 ,泡椒 ,辣椒干,花椒 ,薑,蔥,紅辣椒,花椒
醃魚肉味料: 鹽少許,一隻蛋白,胡椒粉少許
做法: 1 燒熱鑊落油,猛火煎香魚骨,鹽少許,加滾水煮至湯濃白隔起魚骨
2 魚肉加鹽拌勻至感覺有些膠質後加一隻蛋白,胡椒粉少許拌勻待用
3 咸酸菜片薄切塊,白鑊炒至乾身
4 落油將薑絲,蔥頭,泡椒,大豆芽,咸酸菜炒香
5 開火煲熱魚湯落魚肉加鹽,菇粉各少許稍滾,魚肉鏟起放做法 4 面上,繼而淋上魚湯加一匙白醋
6 燒熱鑊落油爆香辣椒干及花椒後倒入酸菜魚湯內,紅椒粒,蔥花飾面
肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Hot and Sour Fish Soup with Pickled Mustard Greens
(YouTube video starts at 1:33.)
Ingredients:
Fish - 1 large sea bass (or your choice of fish)
(Separate the meat from the bones and head. Thinly slice the meat at 45-degree angle into bite size pieces. For larger pieces, make a slit in the center of each slice. Set aside.)
Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)
Chinese pickled green chili (“pao jiao”) - 1 jar
Ginger shreds
Garlic pieces
Bean sprouts
Salt - to taste
Mushroom seasoning powder - to taste
White vinegar - 1 tbsp
Potato starch noodles or glass noodles “fensi” - optional to add into the soup
Fish soup base ingredients:
Fish bones
Fish head
Ginger slices - for frying the fish bones and head
Ginger slices - for making the soup
A dash of salt
Very hot boiling water (to make the fish soup creamy white)
Marinade fish meat ingredients:
Salt - a dash
Egg white - 1
White pepper - a dash
Garnish ingredient:
Dried chili
Sichuan peppercorns
Green onion pieces
Fresh red chili pieces
Sichuan peppercorn oil
Methods:
1. In a bowl, add in all the fish meat, a dash of salt, and thoroughly mix until slightly sticky. Add in 1 egg white, a dash white pepper, and mix well. Set aside.
2. Heat up a wok to very hot and add oil. Sprinkle in a dash of salt, add in ginger slices, and add in fish bones and head to make the soup base. Fry them until fragrant and golden brown on HIGH heat, and remove the ginger slices.
3. Add in very hot boiling water, add ginger slices, and bring it to a boil and cook until creamy white. Turn off heat and remove all the fish bones and head and pour the soup through a strainer into a bowl.
4. Return the soup back to the wok and add in marinated fish meat prepared in Step 1 and simmer until cooked. Add in salt and mushroom seasoning powder to taste. Set aside.
5. Heat up a wok, add in oil. Add in ginger shreds, garlic pieces, Chinese pickled green chili, and stir fry until fragrant. Add in bean sprouts, Chinese pickled mustard greens, and mix well. Add in cooked fish meat and fish soup.
6. Drizzle in 1 tbsp of white vinegar.
7. Heat up a separate frying pan, and add oil. Add in dried chili, Sichuan peppercorns, and pour on top of the soup.
8. Garnish with fresh red chili and green onion pieces.
9. Drizzle Sichuan peppercorn oil on top.
🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟
酸菜牛肉
材料: 牛肉,青紅辣椒,咸菜
香料: 薑一片,蒜一粒
醃料: 糖少許,胡椒粉少許,鼔油,生粉適量
做法: 1 牛肉先醃備用
2 落油爆香薑,蒜,青紅辣椒,落牛肉炒,最後加咸菜炒勻即可
備註: 咸菜有二隻,一帶甜,另一帶咸,今次是帶甜
咸菜處理可參考酸菜魚
煮酸菜牛肉可試味需否加糖
肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Stir Fried Beef with Pickled Mustard Greens
(YouTube video starts at 26:56.)
Ingredients:
Beef steak slices
(You can replace with beef tenderloin or pork.)
Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(If you are using the SALTY type, just add more sugar.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)
Red and green sweet bell peppers - sliced
Minced ginger
Minced garlic - 1 clove
Marinade beef ingredients:
Cooking oil
Sugar
Light soya sauce
White pepper
Corn starch / flour
Methods:
1. In a bowl, add in sliced beef steak, cooking oil, sugar, light soya sauce, white pepper, corn starch, and mix well. Set aside.
2. Heat up a wok, add oil. Add in minced ginger, minced garlic, red and green sweet bell pepper slices, marinated beef slices, and briefly stir fry until fragrant. Transfer to a bowl. Set aside.
3. Heat up the wok, add Chinese pickled mustard greens. Optional to add sugar now if you find it salty.
4. Return the partially cooked beef back to the wok, and mix well. Transfer to serving plate. Serve.
🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟
芒果棷汁糕
材料:
凍滾水 250 ml
奶 250 ml
魚膠粉 35 gr (可改用魚膠片5-6片)
沙糖 100 gr (可依個人喜好加減)
棷奶 1罐
芒果 2-3個
做法:
1. 凍滾水、奶 、魚膠粉、沙糖放入煲內,開中大火煮,邊煮邊輕輕攪拌至魚膠粉和糖完全溶解。
2. 加入棷奶,攪拌至混合後關火,放涼備用。注意:加入棷奶後不要煮太久,以避免油水分解。
3. 芒果去皮切粗條或粗粒,排放入糕盆內,倒入已放涼棷奶混合液,蓋好後放入雪櫃雪至硬身便可
肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Mango Coconut Pudding
(YouTube video starts at 35:35.)
Ingredients:
Drinking water - 250ml (do not use tap water)
Milk - 250ml
Gelatin powder - 35g (or replace with agar agar)
Sugar - 100g or to taste
Coconut milk - 1 can
(Add in last to avoid the oil separating, which will result in two layers when pudding is set.)
Fresh mangos - cut into your choice of designs. (Cubes or strips or floral.)
(Cut into THICK pieces to avoid pieces from moving.)
Methods:
1. In a cooking pot, add in drinking water, milk, gelatin powder, sugar, and cook until sugar and gelatine have melted and little bubbles appear by continue stirring.
2. Add in coconut milk and taste test for sweetness.
3. Let it cool down to room temperature.
4. In a mould, add in fresh mango pieces on the bottom layer then pour coconut milk mixture on top.
5. Put in the refrigerator to set.
6. Cut into cubes. Serve.
To create mango layers:
Optional to layer mango pieces on the bottom of the mould then refrigerate until they are a bit dehydrated and stick to the mould. This is to prevent them from moving or floating.
Once the mango pieces are set on the bottom of the mould, pour half of the coconut milk mixture in and set in the refrigerator for about 30 minutes.
After 30 minutes, or once the pudding is set, add the remaining mango pieces, coconut milk mixture, and refrigerate it until set and firm. You may create more than 2 layers.
Once set, loosen the pudding from the mould and transfer to a serving plate with the bottom of the pudding facing upward displaying the mango pieces design. Slice and serve.
起魚骨 在 飲食男女 Youtube 的精選貼文
豉椒鱔球食譜
材料:
白鱔 1條
紅尖椒 1條
青椒 1/2個
洋葱 1/4個
豆豉 2至3湯匙
麵豉 2至3湯匙
炸蒜 2至3湯匙
上湯 少許
紅汁 少許
生粉 少許
紅汁材料:
上湯 適量
豉汁 適量
蠔油 適量
生粉水 適量
足本食譜: https://bit.ly/3bwL6wZ
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#豉椒鱔球食譜 #鱔煮法 #吳永皓 #鱔處理 #廚俠食譜
#飲食男女 #StayHome #WithMe #跟我一樣 #宅在家
飲食男女 打卡大街小巷搵食地圖
https://hk.adai.ly/e/gPF0DIjsB9
《蘋果》每日為你增值 立即訂閱
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![post-title](https://i.ytimg.com/vi/Kx9AlOksfi4/hqdefault.jpg)
起魚骨 在 Owenmama 730 Youtube 的最佳貼文
更多Owenmama食譜請訂閱我的頻道: Owenmama730
或往: www.facebook.com/owenmamaskitchen
麻香酸菜魚(食譜)
材料:
鱸魚 2條 約(900克)
酸菜 300克
KOS指天椒乾 10條
KOS花椒粒 1.5湯匙
薑粒、蒜粒各2茶匙
魚骨醃料:
KOS特級胡椒粉 1/2茶匙
魚肉醃料:
KOS特級胡椒粉 1/2茶匙
蛋白3/4隻
幼鹽1/2茶匙
生粉1茶匙
湯底材料:
雞湯 800毫升
滾水 200毫升
薑 4片
白醋/砂糖(按個人口味)
做法
1/ 酸菜切絲備用;將指天椒乾的頭剪開,倒出辣椒籽(炒時辣味更突出)
2/ 魚洗淨; 去鱗及起肉。魚骨斬件;魚肉切厚片
3/ 魚骨加入胡椒粉撈勻辟腥
4/ 魚片加酒、鹽、蛋白及胡椒粉抓醃至醃料被吸收,再下生粉撈勻備用
5/ 燒熱油爆香薑片,然後下魚骨和魚頭慢火煎至金黃
6/ 轉為大火後贊進雞湯及水; 灑進胡椒粉後大火煮約1分鐘成魚湯; 撈起魚骨; 湯留用
7/ 燒熱3湯匙油,下花椒粒慢火炸香,再下指天椒乾及籽炒香
8/ 把指天椒乾、部份花椒粒及油盛起備用
9/ 下薑粒、蒜粒炒香;加入酸菜同炒至乾身
10/ 加入剛才煮好的魚湯慢火煮8分鐘
11/ 下魚骨及魚片煮至魚片剛熟
12/ 按個人喜好加入白醋和砂糖調味
13/ 先把魚骨挾起盛於放有芫茜的深碗中;再放上魚片、酸菜及湯汁
14/ 最後灑上炸香的花椒粒及指天椒乾作裝飾及添香便完成
![post-title](https://i.ytimg.com/vi/abdXA-tp3Z8/hqdefault.jpg)
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![影片讀取中](/images/youtube.png)
今日教大家改魚起骨,同場分享我的儲蓄經驗,唔明既係下面留言喇,投資我唔係專家,不過好多所謂專家都係。xxx.......不如以我既經驗可以分享下喇. ... <看更多>
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![影片讀取中](/images/youtube.png)
歡迎來到姊夫の食堂!大家好!我是姊夫!今天!姊夫の廚房工具箱要示範-如何將鮮魚去骨-姊夫用了四種不同的魚,有海鱸魚,鯖魚,台灣鯛和水針分別使用 ... ... <看更多>
起魚骨 在 取魚肉、去魚骨方式 - YouTube 的推薦與評價
吃火鍋、魚片料理(糖醋魚片、橙汁魚片),或是吃魚肉不想咬 魚骨 ,燉煮魚高湯,那就把魚肉取下來吧? 取魚肉不難喔,除了技巧之外也需要好用的工具。 ... <看更多>