蒜芯我好喜歡吃, 因為好爽呀, 當然有d老既, 會有渣
諗諗下, 咁咪同人一樣? 有d 人好爽, 識著佢真係三生有幸
但有d呢, 咪係人.....(你知我想講咩啦 ), 真係識左都喊三聲呀
所以蒜芯又好, 人又好, 都要小心挑選呀
魷魚呢? 魷魚不戒痕去煮時便會曲埋一舊, 那不是和我們人生一樣嗎? 每人生命留下大大少少的痕跡, 磨練, 這樣人生才會豐盛, 才會堅壯, 將魷魚一樣, 戒左痕的話, 煮極都係咁樣好硬淨囉
我都知, 我廢話真係好多呀
正所謂: 整碟蒜芯炒魷魚, 所用材料要挑選
爽口, 香口, 真係無得頂呀
魷魚筒係咁樣切開一半, 同埋要咁樣切紋先唔會曲
材料 Ingredients:
1- 魷魚筒 1 隻 (1 small squids )
2- 蒜芯 1紮約 250g (garlic shoots 250g)
3- 蒜蓉 1 湯匙 (shredded garlic 1tbsp)
做法 Method:
1- 魷魚筒如上圖, 一開2, 取軟骨, 洗淨, 戒紋, 切片, 再用少去蒜鹽, 麻油, 胡椒粉醃15分鐘
2- 蒜心洗淨切段 (10cm左右)
3- 快火落油起鑊, 爆香蒜蓉, 快火炒魷魚片至魷魚變硬 (5-8分鐘左右), 盛起備用
4- 快火落油起鑊, 爆香蒜芯, 略炒2-3分鐘後加1茶匙鹽, 略炒兜勻, 加水蓋過1/2材料, 焗2-3分鐘
5- 加入魷魚, 加1茶匙生抽略炒, 埋獻即成
1- Slide the squid into 2 piece like the photo above, remove the soft bone, and clean it with water. Make the cross on the squid and cut it into a small pieces. Marinade a bit of of garlic salts, seasame oil and white pepper for 15 mins
2- Clean the Garlic shoots and cut it into small pieces (around 10 cm)
3- Heat the pan with oil, stir fried the shredded garlic and the squid until it turns hard (around 5-8 mins). Put it aside.
4- Heat the pan with oil, stir fried the garlic shoots around 2-3mins, add 1 tsp of salt and add water until it cover 1/2 of the ingredients. Covered and heat around 2-3 mins
5- Add the squid back, add 1 tsp of soya and mix well with garlic shoots.
貼士 Tips:
1- 魷魚過熟會太硬, 要注意時間
(Squid will turn very hard if it is overcooked.)
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