材料9 M; j% E, p4 o* z) e
600 克(斬塊)松/石斑魚頭5.39.217.77# R+ z2 c. F' p
6 條(切段)辣椒乾
3 I8 T+ r1 A8 a& z4 X2 大匙蒜茸
1 N1 Y' z( z$ ^/ i, e, `8 @5 w公仔箱論壇5 粒(剁碎)小蔥頭公仔箱論壇, G v4 y: N; S8 |- ]
60 克(剁碎)生薑
" I( e7 q( R& b: }8 J9 \ }1 1/2 大匙豆醬$ K' w2 Q4 U0 N& |
3 條(切碎)指天椒
. |0 T* p. K' D* Z* d
+ t- V9 t" i( `; F8 u) U公仔箱論壇調味料(混合)
@+ `4 {$ v( h$ k. x/ A公仔箱論壇1 大匙蠔油5.39.217.777 F' r" }8 z& `0 j/ V1 c
1/2 小匙味精公仔箱論壇: w% U: }! G, [) u) c a+ Q/ \0 H4 C
1/2 大匙糖5.39.217.77 a% i1 {* c# _
1/2 大匙魚露
; P& r- l" f, ]" b5.39.217.771/2 大匙老抽
( X! ^) h2 d( S# N8 D7 X5.39.217.771 大匙麻油公仔箱論壇. x1 r" [, h& q, P' F5 r
50 克(切段)芹菜
( X z# i7 d- q- `$ {tvb now,tvbnow,bttvb2 大匙紹興酒公仔箱論壇- s! g. s" I* R1 A- E
1 小匙粟粉水5.39.217.77* ~; \" _2 C9 e, U5 R) e. x0 V
( ]0 u/ A) t9 g公仔箱論壇做法公仔箱論壇/ j* t h( @/ J% [4 x1 g
1. 魚頭洗淨，用沸水汆燙1分鐘，瀝乾備用。公仔箱論壇( R4 f, C4 F7 J* {$ e" E% [6 Y
2. 慢火燒熱3大匙油和麻油，置入其餘的材料炒香，加入魚頭及600毫升清水煮滾。再加入混合調味料，TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。4 d) M7 r& @4 m& s; A
加蓋慢火燜煮5分鐘。
: w( c6 ?6 b4 j" \9 B* V" O) xtvb now,tvbnow,bttvb3. 將芹菜及紹興酒加入翻炒數下，注入粟粉水芶芡即可。& C+ E# v& M C( l b
TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。* G$ R# P% o0 Q$ A, r
INGREDIENTS
- h5 f' S- @$ o4 K* i7 r' Y600g grouper haddock head (cut in pieces)6 dried chillies (sectioned)2 tbsp chopped garlic5 shallots (chopped)60g fresh ginger slices1 1/2 tbsp salted soy beans3 bird's eye chilli (chopped)4 f$ _4 H3 l7 C% H2 L
! T3 h H( R3 ]% a; {# x2 `公仔箱論壇SEASONING (mix well)
6 J$ G3 d, K% R+ s8 w1 tbsp oyster sauce1/2 tsp monosodium glutamate1/2 tbsp sugar1/2 tbsp fish sauce1/2 tbsp dark soy sauce1 tbsp sesame oil50g continental parsley (sectioned)2 tbsp Shaoxing wine1 tsp cornstarch solution (for thickening). ^6 y, W% Z, \: k9 [) J
5.39.217.77- \5 K5 X9 n/ Y" [# m" X
METHOD J6 W0 g9 d0 N) I9 Q# \$ M# O4 E
1. Rinse the fish head, blanch into boiling water for 1 minute. Remove and draine.
5 _& O! `8 h3 o$ x: O公仔箱論壇2. Heat up 3 tbsp oi1 and sesame oil to stir-fry the rest of theingredients until aromatic, add in fish head pieces and 600ml water,bring to a boil. Add in seasoning mixture, simmer over low heat forabout 5 minutes.
' z4 b" Y5 a' H( |* @" R5.39.217.773. Add in continental parsley and Shaoxing wine, stir for a while, thicken the sauce with cornstarch solutions. Serve hot.
3 ]1 S' Z' G2 r8 d
4 |3 R$ x: N& E `1 ~5.39.217.77 -
 拿手菜：拿手魚頭(Braised Fish Head in Salted Soy Beans) |
發表於 2008-1-14 03:14 PM
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