係香港, 要買靚蝦, 去街市就得, 真係乜蝦都有, 聽人講, 你仲可以要求幫你開埋邊, 切埋個頭, 真係服侍周到呀
係加拿大, 我好少去唐人超市麻買蝦, 因為自己唔識揀, 好怕比人搵笨, 加上我超懶, 又怕臭, 所以我都係買急凍蝦(有熟有唔熟)
我係costco(哩邊大型批發超市)買左哩隻急凍泰國超大蝦, 去左頭, 開埋邊, 真係超方便, 仲要超爽哩吓先過癮呀, 雖然貴, 但真係物超所值
既然咁正, 就用最簡單方法去煮佢, 就咁用蒜蒸, 一於食佢個鮮味呀
結果? 當然超好味道啦, 超大隻, 超爽呀, 真係想大叫聲 "oh my god"
好多人都唔知啲蝦要蒸幾耐先叫熟, 其實每人屋中火力唔會一樣, 好難講咩時間先係熟, 你唔肯定的話, 蒸到咁上吓, 就囉隻最肥最大出嚟切開一半, 如果全白, 即係熟啦, 唔係的話, 就蒸多陣啦
正所謂: 通少蒜蓉蒸蝦皇 食完大叫好瘋狂
芋絲, 我覺得真係好味過粉絲呀, 哈哈
tonytsang and kareny recipy
烹調時間: 35分鐘左右
1- 大蝦4-8隻去挑腸, 去頭, 洗淨 (4-8 large shrimps, cleaned)
2- 蒜蓉4-8湯匙 (2 tbsp of minced garlic)
3- 芋絲12粒, 隔水 (12 yam bundle, drained)tonytsang and kareny recipy
4- 辣椒1條, 切粒, (非必要) (1 diced hot pepper, optional)
5- 青蔥2條, 切粒 (2 diced green onion)
tonytsang and kareny recipy
份量自供參考 (just for reference only)
1- 生抽 2-4湯匙 (2-4 tbsp soya sauce)tonytsang and kareny recipy
2- 生油 2-4湯匙 (2-4 tbsp cooking oil)
tonytsang and kareny recipy
1- 蝦起雙飛(別切斷)放入冰箱雪10分鐘
2- 碟上先鋪上芋絲, 再鋪上蝦, 平均每隻灑少許鹽, 再鋪上1湯匙蒜蓉(圖1)
3- 大火, 隔水蒸至全熟(約6-8分鐘), 每隻再灑上1/2湯匙生抽, 灑上辣椒, 青蔥, 把油燒至出煙, 再每隻灑上1/2湯匙即成
1- Slice middle of the shrimps (but do not cut into half). Put into freezer for 10 mins
2- Put the yam bundle on the dish. Put the shrimps on top of the yam bundle. Add some salt to each shrimps. Put 1 tbsp of garlic on each shrimps (fig1)
3- Steam it under high heat until done (around 6-8 mins). Add 1/2 of tbsp of soya on each shrimps. Add some hot pepper and green onion on each shrimps. Heat the oil until you see the smoke. Put 1/2 of hot oil on each shrimps. Serve hot.tonytsang and kareny recipy
1- 蝦可以係街市叫人幫你開邊, 或學我, 用無頭開了邊的急凍蝦
2- 蝦一買回來, 或解凍後, 要立即洗淨, 再放入冰格雪一陣, 會爽口
3- 蝦唔好用水浸, 會霉的
4- 因各人火力爐具不同, 蒸蝦時間也不會一樣, 要自己多試了tonytsang and kareny recipy
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