桂花炒魚肚製作全過程直擊

bobodragon2001

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!!!


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首先,將魚肚浸水發大,然後切成長條狀(如下圖)



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記得要切均勻啊

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韭黃洗幹凈,切成大約3.5-4cm左右長



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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)





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雞扒兩件 ,記謹千祈唔做買雞胸肉因為會好諧口!!!!!!





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調味三寶


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影番張大合照先!!!




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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)



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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)




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大功告成