[奶奶口述食譜:蒜子豆卜炆有機寶石魚🐟🐟]
我好少食魚
原因一來是不懂吐骨,二來是被濕街市嚇怕了
所以買餸多數是訂貨或去超市,擁有只能吃雪藏魚扒的命運🤦♀️
在網店發現,經香港浸會大學香港有機資源中心推廣嘅「有機寶石魚」
包裝好乾淨(如圖)、真空包住不會滴水
打開仲發現係已打鱗,劏好,用清水沖一沖,粗鹽醃一陣就煮得
同住的奶奶喜歡吃魚,也是煮廣東菜高手,最好交比佢料理
佢口述,我寫低做法比大家試吓:
🐟蒜子豆卜炆有機寶石魚🐟
做法:
1️⃣ 寶石魚用清水沖洗,粗鹽醃15分鐘
2️⃣ 用油煎香魚的兩邊表皮;拎起魚放在一旁備用
3️⃣ 煎過魚的油要保留(重點),加入蒜子炒香,加入豆卜及水大約400ml
4️⃣ 將寶石魚放回鑊中,加紹興酒、胡椒粉
5️⃣ 試一試味,可加鹽、糖、豉油等調味
6️⃣ 關蓋煮大約5-6分鐘
🐟以上做法用傳統鐵鑊、Bruno hot plate 或LC buffet淺底鍋都得
分別在於Step 6的時間控制
是日晚飯就是這碟魚及一碟菜、一碟油雞
三個人吃得飽飽
🐟有機寶石魚源自澳洲昆士蘭省,骨少、肉嫩
我覺得用來做泰式明爐或者潮式鹹檸檬蒸都會好夾
你有咩心水煮法?唔好收埋喎 🤨
🐟2021 「本地有機水產低碳烹飪比賽」現正接受報名
由即日起至2021年9月27日
只要設計一份以本地有機認證水產及農產品* 為主題的食譜,拍下照片(JPEG檔,檔案不可大於5 MB)並附上中文簡介(包括有機水產食譜名稱、調味料份量及烹調步驟)即可參加
🎁豐富獎品有BOSCH MUM9GX5S21 OptiMUM 1500 W 廚師機(價值HK$7,588)、GERMAN POOL德國寶SVC-313W
低溫慢煮豪華套裝(價值HK$2,180)及超市現金券
比賽詳情:https://bit.ly/3BkUqyr
#recipe #homecooking #mumrecipe #奶奶口述食譜 #本地有機水產低碳烹飪比賽2021 #本地有機水產持續發展 #低碳烹調 #無火煮食比賽 #香港有機資源中心 #HKORC Lea Communications
同時也有3部Youtube影片,追蹤數超過6,100的網紅Chris Wong Private Kitchen Cooking Channel,也在其Youtube影片中提到,中文食譜 : https://www.facebook.com/MyPrivateKitchen.Chriswong/videos/1994072630863038/ FOR MORE DETAILS PLEASE VISIT OUR FACEBOOK PAGE @我的C家廚房!Bon Appét...
「hot plate中文」的推薦目錄:
- 關於hot plate中文 在 蘋果的化妝箱 by Meling Lam Facebook 的最讚貼文
- 關於hot plate中文 在 Christian Yang (楊尚友) Facebook 的最佳解答
- 關於hot plate中文 在 Facebook 的最佳貼文
- 關於hot plate中文 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳解答
- 關於hot plate中文 在 大人的玩具 Youtube 的最佳貼文
- 關於hot plate中文 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳解答
- 關於hot plate中文 在 Sichuan Spicy Tofu on a Hot Plate Chinese Style - YouTube 的評價
hot plate中文 在 Christian Yang (楊尚友) Facebook 的最佳解答
Recipe: Christian’s Thai Braised Beef Noodles
(中文版本好快會Post)
#sustainablemeat
Recipe:
1 featherblade of beef (any sustainable braising beef cut available)
Braising Sauce
12 tablespoons Oyster Sauce
6 tablespoons dark soy
6 tablespoons light soy
8 tablespoons sugar
300ml water
Stir Fry:
300-400g Flat Rice Noodles (Hor Fun)
2 tablespoons vegetable oil
3-4 cloves garlic, minced
2-3 Bird’s eye chilies
1/2 onion
2 spring onions
3-4 sprigs of fresh green peppercorns
1 cup Thai Basil
Fried garlic
Fried onions
1. Bring the featherblade to room temperature and gently sear all sides.
2. Place in a large braising pot and then mix in the braising sauce and bring to a boil.
3. Transfer the pot into an oven set at 125C and braise for 2 hours, turning half way through.
4. Allow to rest when cooked before slicing.
5. In a hot wok, fry the garlic, onions, chilies, some spring onions and Thai basil.
6. Add the flat noodles and add some of the braising liquid as stir frying.
7. Place in a plate and add some nice slices of featherblade.
8. Serve with some fresh Thai basil, coriander, fried garlic and onions
#beef #beefrecipes #bbq #barbeque #asianfood #asian #food #nomnom #yummy #easyrecipes #hongkong #hk #hkg #homekong #meat #meatlover
If you want to try out this awesome beef from Britain please reach out to @goldenpighk
hot plate中文 在 Facebook 的最佳貼文
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.
hot plate中文 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳解答
中文食譜 :
https://www.facebook.com/MyPrivateKitchen.Chriswong/videos/1994072630863038/
FOR MORE DETAILS PLEASE VISIT OUR FACEBOOK PAGE @我的C家廚房!Bon Appétit
https://www.facebook.com/MyPrivateKitchen.Chriswong/
Ingredients:
1. Baby Mushrooms................................16 Pcs
2. Ready To Eat Crab Meat ....................120 g
3. Shredded Mozzarella Cheese ............120 g
4. Minced Garlic ......................................1 Clove
5. Diced onion ........................................ 1/4 Pcs
6. Breadcrumbs ..................................... 1/2 Cup
7. Sun Dried Tomatoes ...........................3 Pcs
8. Sprig Parsley .......................................1 Bunch
9. Butter ................................................. 1/2 Tbsp
10. Black Pepper .................................... 1/2 tsp
11. Salt .....................................................1/4 tsp
Method:
1. Separate the mushroom stems from the Baby Mushrooms and diced the stems.
2. Add oil into in a hot frying pan. Stir fry the onion and butter to enhance the flavors.
3. Add Garlic, Diced Mushroom Stems, Sun Dried Tomatoes, Crab Meat, Salt and Pepper. Stir fry for a few minutes.
4. Add Cheese and turn off the heat. Mix well.
5. Mix the Breadcrumbs and Parsley in a large bowl or plate.
6. Stuff the Crabmeat Cheese Mix in the mushrooms. Coat it with Breadcrumbs Parsley Mix.
7. Put The Mushrooms into a pre-heat oven (190℃) and bake for 10 minutes.
Enjoy!!

hot plate中文 在 大人的玩具 Youtube 的最佳貼文
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1/1 鋼鐵人 MK4能源反應爐+鈀元素雪茄盒套裝
1/1 Life Size scale Iron Man 2 – Energy plate Box
定價:9500
產品編號: MPS001-002
產品名稱:電池木盒 / 八角反應爐心臟
體積:約37.5*19*16.5CM( 木盒 )
約12.6*12.6*14.6CM ( 心臟 )
產品重量 : 3.2KGS
特殊細節:
-高級木料電池外盒配以金屬部件和金屬電池
-電池片依照電影情節製造,而鋼鐵俠心臟可仿
照電影情節當接觸電池自動插入和退出電池
- 當鋼鐵人心臟自動插入電池時,心臟會自動亮
出跟電影一樣耀眼藍光
- 鋼鐵俠心臟以部份金屬物料,配以金屬支架
- 高級木料電池外盒包括一片跟電影情節中,
中毒電池片,自動插入後心臟是不會亮燈,增
加電影玩味和真實感覺

hot plate中文 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳解答
Thyme, Butter Seared Sirloin Steak With Red Wine Balsamic Vinegar Sauce
Thyme...... A sprig
Garlic..... 2 Cloves
Butter......2 Tbsp
Onion ....... 2 small cloves
Carrot ..... 3Pcs
Tenderstem Broccoli ....... 2 Pcs
Sea Salt and Black Pepper
Capers..... 1/2 tsp
Lemon Zest ..... Few
Onion (sliced) .... 1/3 Pcs
Red Wine ...... 1/3 Cup
Balsamic Vinegar ..... 1 Tbsp
Method:
1. Take out the steak from the fridge and put in room temperature for 30 minutes before cooking.
2. Season the steak with sea salt and black pepper on both sides just before cooking.
3. Heat up the pan to smoking hot before adding oil.
4. Add the steak to the pan and leave it to cook for 1 to 1.5 minutes depends on the thickness of steak.
5. Flip the steak. Add thyme, garlic and butter. Cook for another 1 to 1.5 minutes. Keep basting the melted butter over the steak.
6. Keep flipping the steak every 30 seconds until the way you want it to be served. Remember keep basting during the process.
7. Take out the steak and cover with foil loosely for 8-10 minutes then sliced and plate.
Veggies Side:
1. Heat up the pan and add oil in.
2. Add carrot, onion and tenderstem broccoli into the pan, seasoning with sea salt and black pepper. Stir fry and mix well. Add capers and lemon zest to finish.
Red wine balsamic Sauce:
1. Use the same pan that seared the steak, heat it up and add oil in.
2. Add sliced onion, stir fry until coloring around the edges.
3. Add red wine and balsamic vinegar, reduce and thicken the sauce.
中文食譜 :
https://www.facebook.com/MyPrivateKitchen.Chriswong/videos/1852392551697714/
FOR MORE DETAILS PLEASE VISIT OUR FACEBOOK PAGE @我的C家廚房!Bon Appétit
https://www.facebook.com/MyPrivateKitchen.Chriswong/

hot plate中文 在 Sichuan Spicy Tofu on a Hot Plate Chinese Style - YouTube 的推薦與評價
Sichuan Spicy Tofu on a Hot Plate Chinese StyleWelcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and ... ... <看更多>