食譜: 泰魷型 (Fried squid with thai basil)

好凍呀, 昨日都仲好好地, 今日突然跌到落-18度呀, 計埋風凍效應, 差唔多-30度呀, 凍死人呀, 真係連工都唔想返, 留係屋企瞓覺呀

昨日太太要返工, 我見無咩做, 就去左周圍影吓相啦,

今次啲相我比先前影得好好多, 我開始熟部機啦, 不過要影得好靚, 仲有好大距離呢

今日哩個餸, 非常容易,

今次我特別講點樣處理魷魚呀, 如果大家仲係未知, 不況(按這裡) 睇睇啦, 已經寫得好詳細啦

無咩特別要注意呀, 只係要記得,

魷魚煮得太耐會好韌呀, 所以大家一見佢硬身就好盛起啦

另外魚露各牌子鹹度都唔同,

大家記得要試味, 夠鹹就唔好落太多啦

金不換要最後先好落, 否則就會巢晒皮, 唔靚仔啦

香口惹味, 食過你就知有幾易整同幾好味呀, 快啲手試吓啦

 
(密碼 password: tonytsang)
tonytsang and kareny recipy
烹調時間: 40分鐘左右      份量: 4人

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材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 魷魚筒2條, 解凍 (2 squid, thawed)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去衣切件 (1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy
3- 蒜蓉2茶匙 (2 tsp chopped garlic)
tonytsang and kareny recipy
4- 紅蔥頭1粒, 切粒 (1 shallots, peeled, diced)
tonytsang and kareny recipy
5- 青椒1個, 切件 (1 green pepper, cut into pieces)
tonytsang and kareny recipy
6- 金不換葉1杯 (1 cup of Thai basil)
tonytsang and kareny recipy
7- 青蔥2條, 去白切段 (2 green onion, stemmed off, cut into section)

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汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 魚露3湯匙 (3 tbsp fish sauce)
tonytsang and kareny recipy
2- 辣椒醬1湯匙 (1 tbsp of hot pepper sauce)
tonytsang and kareny recipy
3- 糖1/2茶匙 (1/2  tsp of sugar)
tonytsang and kareny recipy
4- 水1湯匙 (1 tbsp of water)

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做法 Steps

tonytsang and kareny recipy
1- 先將魷魚按我所說的處理(按這裡)好, 用少許鹽, 胡椒粉, 生粉醃15分鐘, 快火落油(約2湯匙)起鑊, 落魷魚炒至硬身, 盛起備用 (圖1)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 爆香蒜頭, 紅蔥頭和, 青蔥, 再加入洋蔥和1茶匙鹽炒至軟身 (圖2), 再加入青椒和汁料兜勻煮滾(圖3), 加入魷魚和金不換兜勻(圖4), 上碟即成
tonytsang and kareny recipy
1- Process the squid as per my instruction (click here).  Marinade the squid with some pepper, salt and corn starch for 15 minutes.  Heat the pan with some oil over high heat (at least 2 tbsp of oil).  Stir-fry the squid until hard.  Put it aside (fig.1).
tonytsang and kareny recipy
2- Heat the pan with some oil over high heat (at least 1 tbsp of oil).  Stir fry the garlic, green onion, shallot until frgrant.  Stir-fry the onion with 1 tsp of salt until soft (fig.2).  Stir in the green pepper and the sauce mix, and heat through (fig.3).  Stir in the squid and basil,  and mix it well (fig.4).  Dish it up and serve it in hot.

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貼士 Tips
1- 魷魚過熟會太硬, 要注意時間
tonytsang and kareny recipy
2- 各牌子魚露鹹味不一, 要自己調教味道
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Be aware the cooking, do not overcook the squid
 tonytsang and kareny recipy
2- Different brand of fish sauce has different salty level.  Adjust the taste accordingly
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

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