食譜: 海鮮壽司 (Seafood sushi)

放假真係好爽呀, 踩單車, 去睇戲, 雖然唔話上係啲咩特別節目, 但係放假個感覺真係好好呀, 做咩都好似好開心咁

昨日係我哩個省嘅50周年省慶, 咩舖頭都唔開呀, 所以我同太太都留係屋企, 整哩整路, 我就煲湯, 整草餅, 又抹屋吸塵呀,

真係估唔到我咁有活力呀, 哈哈哈

講返個餸先, 哩個真係夏天熱辣辣嘅時候食最好呀, 又唔洗整咁多野, 又好味, 又易整呀,

真係汗都出少啲呀

豆腐皮係日本超市應該有得買, 有啲已經係調好味, 又啲係要你自己調味, 記得

睇清楚包裝呀(我下面有圖介紹我用個隻牌子)

將海鮮料加青瓜撈成沙律料放入豆腐皮, 味道真係一流呀, 酸酸甜甜又爽口,

顏色又靚, 真係好正

正所謂: 海鮮壽司夠創意, 好味好玩又容易 

如果用晒豆腐皮但沙律料又淨低唔少, 可以學我將青瓜切片, 再舖上去, 咁又做到另一款小吃啦, 你話啦, 係唔係好玩又好味先

 
(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 30分鐘左右

1- 中型急凍帶子6隻, 解凍 (6 thawed, frozen scallops)
tonytsang and kareny recipy
2- 中型熟蝦8隻, 解凍, 切粒 (8 thawed cooked shrimps, diced)
tonytsang and kareny recipy
3- 飛魚子3湯匙 (3 tbsp tobiko caviar)
tonytsang and kareny recipy
4- 青瓜半條, 切粒 (1/2 cucumber, diced)
tonytsang and kareny recipy
5- 日本豆腐皮半包(8個) (8 Japanese tofu skin for sushi)
tonytsang and kareny recipyand kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 奇妙醬3湯匙 (3 tbsp Miracle Whip)
tonytsang and kareny recipy
2- 蒜粉2茶匙 (2 tsp garlic powder)
tonytsang and kareny recipy
3- 日本胡椒粉或白胡椒1茶匙 (1 tsp white pepper)
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 先將帶子飛水煮熟, 切粒, 放於大碗內加入汁料, 蝦, 及青瓜粒撈勻成沙律料tonytsang and kareny recipy

2- 豆腐皮小心打開, 將沙律料填至9分滿, 最後最加上飛魚子, 放於碟上即成

1- Boil the scallop until done.  Dice it and put it in a bowl.  Mix it with the sauce mix, shrimps and cucumber.tonytsang and kareny recipy  

2- Open the tofu skin carefully.  Fill it up with the salad mix until 90 % full.  Fill up the rest of the space with tobiko.  Put it on the dish enjoy it.tonytsang and kareny recipy

1- 豆腐皮要小心打開, 以免弄破
tonytsang and kareny recipy

2- 如果想更好味一點, 可以用日本蛋黃醬代替奇妙醬
tonytsang and kareny recipy
3- 飛魚子用少少麻油撈一撈, 可以辟腥味
tonytsang and kareny recipy
1- Be careful to open the tofu skin.  It is easy to break it
tonytsang and kareny recipy
2- You can replace miracle whip with Japanese mayonnaise
tonytsang and kareny recipy
3- You can mix some sesame oil with the tobiko to get rid of fishy smell