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標題: 桂花炒魚肚製作全過程直擊 [打印本頁]

作者: bobodragon2001 時間: 2012-5-10 11:42:17 標題: 桂花炒魚肚製作全過程直擊

今天在傢裡有點兒悶無無聊聊,突然間心血來潮想整個桂花炒魚肚玩下!!!

<img width="433" height="349" src="http://i159.photobucket.com/albums/t137/nickwong2000/FOOD/CIMG0552.jpg" border="0" alt="" />

首先,將魚肚浸水發大,然後切成長條狀(如下圖)

<img width="419" height="343" src="http://i159.photobucket.com/albums/t137/nickwong2000/FOOD/CIMG0553.jpg" border="0" alt="" />

記得要切均勻啊

<img width="458" height="360" src="http://i159.photobucket.com/albums/t137/nickwong2000/FOOD/CIMG0569.jpg" border="0" alt="" />

韭黃洗幹凈,切成大約3.5-4cm左右長

<img width="466" height="396" src="http://i159.photobucket.com/albums/t137/nickwong2000/FOOD/CIMG0566.jpg" border="0" alt="" />

將芽菜洗幹凈去頭去尾,最容易在整理過程中訓著!!!(因為

要逐一條一條摵,真是烚曬眼訓,四蚊芽萊有排玩)

<img width="437" height="329" src="http://i159.photobucket.com/albums/t137/nickwong2000/FOOD/CIMG0560.jpg" border="0" alt="" /> <img width="456" height="335" src="http://i159.photobucket.com/albums/t137/nickwong2000/FOOD/CIMG0561.jpg" border="0" alt="" />

接下來介紹金華火腿二式

一式切細長條,另一式切切幼粒(如上圖示)

<img width="468" height="351" src="http://i159.photobucket.com/albums/t137/nickwong2000/FOOD/CIMG0564.jpg" border="0" alt="" />

雞扒兩件 ,記謹千祈唔做買雞胸肉因為會好諧口!!!!!!

<img width="527" height="353" src="http://i159.photobucket.com/albums/t137/nickwong2000/FOOD/CIMG0572.jpg" border="0" alt="" />

調味三寶

<img width="526" height="402" src="http://i159.photobucket.com/albums/t137/nickwong2000/FOOD/CIMG0575.jpg" border="0" alt="" />

影番張大合照先!!!

<img width="452" height="389" src="http://i159.photobucket.com/albums/t137/nickwong2000/FOOD/CIMG0581.jpg" border="0" alt="" />

將雞扒切成絲狀,厚約0.5cm.
加入一隻蛋白,魚露約20-25ml,生粉少許,糖鹽
醃味

<img width="428" height="337" src="http://i159.photobucket.com/albums/t137/nickwong2000/FOOD/CIMG0583.jpg" border="0" alt="" /> <img width="501" height="338" src="http://i159.photobucket.com/albums/t137/nickwong2000/FOOD/CIMG0588.jpg" border="0" alt="" />

三隻雞蛋攪勻,加入少許魚露先燒紅個鍋,然後慢火將蛋漿倒入推開推散(如上圖)

<img width="622" height="500" src="http://i159.photobucket.com/albums/t137/nickwong2000/FOOD/CIMG0592.jpg" border="0" alt="" />

最後放上預先半煎炸好的火腿絲上面飾(火腿幼粒是炒魚肚時起鍋用)

ps:最好用牛油黎煮可以更加發揮出萊的香味(已驗証)

<img width="681" height="567" src="http://i159.photobucket.com/albums/t137/nickwong2000/FOOD/CIMG0598.jpg" border="0" alt="" />

大功告成

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