Monday, August 03, 2009

粉絲蒸扇貝

粉絲蒸扇貝
Steamed Scallops with Bean Vermicelli

我竟然可以用廿皮買到七隻大扇貝,真是超級出色超級超值!回來簡簡單單用蒜蓉粉絲來蒸,看巴斯連一條粉絲也不肯放過,把它掃光光,就知成功了!


14 comments:

Nadia said...

Hello 小軍, 你新呢味送我都好鐘意啊。我一定要會整 = ) Thanks for sharing!

題外話,上星期我試左砵仔糕啊!!但我媽媽買唔到天津紅豆。買左 D 變種紅豆返來 (超大粒) 所以,想問你天津紅豆邊度有得買啊?因方間 d 紅豆全部都好大粒啊!

Siukwan said...

Nadia, you're welcome!

天津紅豆可以在街市買得到,但據我所知又不是每個街市都有,要碰碰運氣,可能 Auntie 買的那些就是天津紅豆,天津紅豆的確是大大粒架喎!

Nadia said...

hahaha really? 等我同我媽咪講先 Thanks for your sharing. Cheers, Nadia

Siukwan said...

不客氣呢!

Anonymous said...

Hi Siukwan,

I followed your recipe last time but the sauce was very thick becos of the 3 teaspoon of 粟粉... did i do something wrong? Thanks.

Siukwan said...

Did you cook 7 scallops same as the recipe? The proportion of seasoning should be reduced correspondingly, if you got fewer scallops as sauce will be discharged when steaming.

Please leave your name next time, you're welcome!

dolphing said...

謝謝你的扇貝食譜。我比較喜歡用冷水浸泡冬粉,覺得會比較爽口和不易斷^^

Siukwan said...

dolphing,

是的,粉絲在使用前都要用水泡軟,通常是看菜式再決定用什麼樣的水溫去泡粉絲,若是需要再煮入味的﹝例如沙茶牛肉粉絲煲﹞,以冷水泡軟為佳,因為粉絲下鍋後加調味料去煮時,它可以再繼續膨脹,吸收湯汁而變更美味。如果不要粉絲下鍋後吸收太多湯汁,就要用60-70℃的水溫來泡粉絲,使粉絲多膨脹一點,或者煮時記得在鍋中多加一些水,以免湯汁都漲乾了。

dolphing said...

谢谢你无私的分享,原来简单的浸泡冬粉有这么大的学问。我也好喜欢吃冬粉,下回我会多加留意^^

Siukwan said...

dolphing,不客氣!

JJoscar said...

我自已是粉絲怪痴都不知道粉絲+水+溫度有這more多學問tim!!!!!

Siukwan said...

JJoscar,

我也是因為喜歡吃粉絲﹝其實是為食!﹞,有時從書本或電視上得知一些入廚心得,就記下來,也蠻有趣!

誠中 said...

跟住整左阿... 好好味~ 多謝晒~

另外隻PERHAPS LOVE 好好聽阿,
唔知點樣搵倒?

Siukwan said...

我忘了,太久的事喇。。。

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