韭菜花炒鮮魷魚Chives Fried Fresh Squid－梁廚美食 Chef Leung（第10集 No 10）
材料:
韭菜花
12安士
鮮魷魚
10安士
紅蘿蔔花
6片
薑蒜片
少許
調味:
雞湯
1/4杯
鹽
¼ 茶匙
糖
¼ 茶匙
胡椒粉
少許
粟粉
½ 茶匙
做法:
1. 韭菜花切除1/4較老的莖部不要, 餘下的切成4公分長度, 沖洗乾淨.
2. 魷魚撕掉它的膜, 內臟及魷魚骨, 再斜刀 成㰖核花紋, 切成小塊, 再用少許薑汁酒醃約15分鐘.
然後氽水晾乾.
3. 熱鑊下油, 放入薑蒜片, 紅蘿蔔花, 韭菜花一起炒, 加一湯匙水, 少許鹽兜勻一會, 再把魷魚回鑊, 攪勻調味汁液, 快手炒拌均勻, 贊少許紹酒便可上碟.
• 梁師傅小貼士
*
• 韭菜花味清甜, 但炒的時間不要過久, 要保持它爽脆口感.
• 魷魚選擇一些較為大隻的品種, 美觀又口感較佳.
• 可跟隨一小碟蝦醬沾點吃, 很惹味.
本食譜及照片由
[ 梁廚美食] 烹飪節目梁師傅提供
Recipe and Photo developed by Master Chef James Leung
Chives Fried Fresh Squid韭菜花炒鮮魷魚
Ingredients:
Chives 12 oz
Fresh Squid 10 oz
Carrot flower 6 slice
Ginger, garlic a few
Seasonings:
Chicken soup ¼ cup
Salt ¼ teaspoon
Sugar ¼ teaspoon
Pepper a few
Cornstarch ½ teaspoon
Instructions
1. Cut chives’ 1/4 older stems, the remaining cut into 4 cm in length separately, and rinse.
2. Tear squid’s skin, visceral and bone, then cut into lam nuclear pattern, cut into small pieces, and then marinate with a little ginger wine for about 15 minutes. Then boil with water and drain it.
3. Heat up wok, drop ginger and garlic slices, carrot flowers, chives and fry together, add a tablespoon of water, a little salt Toss for a while, then add squid back to the wok, well stir sauce, fast fry evenly, add a little cooking wine and ready to serve.
Chef’s tips:
1.
Chives taste sweet, in order to keep them taste crispy, do not fry for a long time
2.
Select big squids to cook that taste and look better.
3. To taste better could prepare a small dish of shrimp paste aside
Recipe and Photo developed by Master Chef James Leung
