排骨 X 蝦捲 X 魚丸
金仙是一個很奇妙的體系。
每間店的招牌似乎不同,有金仙蝦捲、金仙滷肉飯、金仙魚丸⋯賣的東西大同小異,但是品質也是參差的十分奇妙。
有的是那鍋滷肉臊滷蛋很強,有的是蝦捲炸的優秀,有的則是排骨比人家出色,但通常一家店有一好沒兩好的情況佔了大多數。
天母東路這家金仙魚丸,是我吃過少數平均水準都很不賴的金仙系列。
沒有裹粉的排骨是心頭好,厚度紮實極爽,醃的夠味,炸的微脆又不柴。排骨飯的配菜也不複雜,就單純的高麗菜、酸菜來解膩,配上一根蝦捲,舒舒服服。
蝦捲同樣也炸的不賴,人多或沒有熱量壓力的時候會多點上一盤,蘸點黃芥末跟醬油膏,或是習慣白胡椒都行。
值得推薦的是那鍋滷肉臊跟滷鴨蛋,偏肥帶皮的肉臊,晶瑩鹹香之間,是熱量也是美味。滷蛋也是在透與過透之間剛剛好的程度,為整家金仙加分許多。
蠻多人也推薦雞腿,但我個人的定番還是:
排骨飯、滷蛋、蝦捲、魚丸湯
請大家推薦其他好吃的金仙。
📍天母金仙魚丸
- 每周日公休
- 11:00~19:30
- $100~$200/人
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Homemade steamed shrimp rice rolls {bánh cuốn tôm}
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#banhcuon #bánhcuốn #ricerolls #viethomecooking #cheungfun #secretlifeofavietfoodie #vietnamesefood #vietfood #asiancuisine #asianfood #homemadefood #homecook #foodstyling #foodphoto #foodphotography #nolafoodie #foodlover #beautifulcuisines #dailyfoodfeed #foodoftheday #fooddiary #ngonqua #vietnam #foodstyling #foodstylist #vietnamesecuisine #dimsum #shrimproll #banhcuontom #15k
shrimproll 在 Viet Home Cooking Facebook 的最佳解答
🚨VHC Shrimp Rice Rolls Recipe 🚨
Recipe drop on our most requested post recently! Homemade steamed shrimp rice rolls with sweet soy sauce and chili oil 🔥 {bánh cuốn tôm}
Hope this recipe brings you some comfort and dim sum fix during quarantine! Please check us out on Instagram for behind the scenes. IG: viethomecooking
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Batter Ingredients:
• 1 cup tapioca starch
• 1 cup rice flour
• 2 tbsp corn starch
• 4 cups warm water
• 1 tbsp vegetable oil
• 1/2 tsp salt
Filling ingredients:
• 2 cups water
• 24 medium size peeled shrimps
• 1/2 tsp salt
Sauce ingredients:
• 1/3 cup hot water
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp sugar
• 1 tsp sesame oil
• 1/4 tsp salt
• 1/2 tsp rice vinegar
Optional:
• chili oil
• green onions
Steps:
1. Combine tapioca starch, rice flour, corn starch and salt. Add warm water and stir until everything is combined. Let it sit for 20-30 minutes.
2. Boil the shrimp with water and salt. Once the shrimps are done, remove and split the shrimp in half. Remove the black vein.
3. Return to the batter (do not mix). Skim off the top layer of the water to remove bubbles and a thin layer on top. I removed 1 cup of water from the top and replaced it back with the same amount of water.
4. Add 1 tbsp vegetable oil. Mix and combine well until no flour is stuck to the bottom.
5. Use a cutting board, add plastic food wrap around the cutting board so you can make the shrimp rolls on there.
Methods of cooking: pan vs steamer
Pan
1. Brush a little vegetable oil to an egg pan (5.5 inch size).
2. Heat pan on medium heat.
3. Stir batter and add 1/4 cup of batter to the pan. Swirl until batter is spread evenly on the pan. Cover with a lid for 1 minute or until cook. The rice paper will look translucent when done.
4. Flip the pan on top of the cutting board. If it doesn’t fall off easily, use a spatula to help remove it.
5. Add 3 shrimp halves in the middle of the rice paper. Fold one side to the center and fold the other side to the center to create the shrimp roll.
6. Repeat steps 3-5 until you are done. You should be able to make about 16 rolls.
Steamer
1. If you are using a steamer, heat up water for the streamer on high heat. Reduce to medium heat once water is boiling.
2. Use a plate that will fit inside the steamer. I used a square plate.
3. Place the plate inside the steamer and brush plate with a little oil. Mix batter well as the flour tends to settle to the bottom. Add 1/4 cup batter. Make sure the batter is spread as evenly as possible in the pan. Steam for 2 minutes.
4. Remove the plate with a kitchen mitten.
5. Let the steamed rice paper cool for 2 minutes before removing. With a baking spatula, remove the rice paper slowly on to a cutting board.
6. Add 3 shrimp halves in the middle of the rice paper. Fold one side to the center and flap the other side to the center to create the shrimp roll.
7. Repeat steps 3-6 until you are done. You should be able to make about 16 rolls.
Note: It is best to have 2-3 plates so you can rotate during the steaming and rolling process. Once you take the plate out of the steamer, you can add another plate in while allowing the plate you just took out to cool for 2 minutes.
Enjoy! ♥️ VHC
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#banhcuon #bánhcuốn #ricerolls #viethomecooking #cheungfun #secretlifeofavietfoodie #vietnamesefood #vietfood #asiancuisine #asianfood #homemadefood #homecook #foodstyling #foodphoto #foodphotography #nolafoodie #foodlover #beautifulcuisines #dailyfoodfeed #foodoftheday #fooddiary #recipeshare #recipesharing #recipeoftheday #foodstyling #foodstylist #vietnamesecuisine #dimsum #shrimproll #dimsumlover
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