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標題: [中式食譜] 港式奶油香片 [打印本頁]

作者: carolfeeling 時間: 2008-1-12 10:53 PM 標題: 港式奶油香片

材料A:
小白魚......500公克
生面粉......5湯匙或適量

調味料:
牛油......2湯匙3 w3 n+ K5 n+ |' W) e
淡奶......200公升
咖哩葉......5－10片公仔箱論壇( \7 U8 b8 v- S+ V3 g' v
麥片蝦粉......2湯匙

烹飪過程:+ H+ S" ^7 p( \" G( P5 ~
01.將小白魚洗淨後，用吸油紙吸干水份，切成6－8片，均勻拍上生粉待用。
02.熱鍋後，倒入牛油溶解，加入咖哩葉及淡奶炒至滾，隨後加入小白魚片，拌炒至熟關火。趁熱倒入麥片蝦粉，略拌均勻，即可盛起。
公仔箱論壇( J: y" s! F+ i9 U8 c2 J) v6 K2 u
Ingredients A :
500g Dolly fish
5tbsps flour

Seasoning :
2 tbsps butter
200ml evaporated milk
5-10 pcs curry leaves
2 tbsps oat meal prawn powder mixture elpful Hints:5 s9 B) X* V" q0 R, ^

Method:5.39.217.77:8898$ V! V% j" X5 y4 Q
01. Clean Dolly fish, wipe off water with absorbent paper. Fillet the fish into 6 - 8 slices & add in flour, set aside.
02. Heat up wok, melt butter in wok. Pour in evaporated curry leavesmilk, and stir-fry till boiled, then add the Dolly fish fillet,stir-fry until cooked. Sprinkle the oat meal prawn powder mixture whilethe dish is still hot. Mix well and dish up.tvb now,tvbnow,bttvb# B |, J) p8 q% @/ R, r' K

港式奶油香片(Hong Kong Style Butter Fish Fillet)
: X+ U/ l9 H9 A

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