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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6 f4 ~' W! D7 r# S: s! Y- C
生面粉......5湯匙或適量
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調味料:
牛油......2湯匙
淡奶......200公升
咖哩葉......5－10片: K% \0 a {9 C- N. s% @
麥片蝦粉......2湯匙" _/ G) T$ D- ?4 U$ W$ m6 G: H
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烹飪過程:
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。
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Ingredients A :tvb now,tvbnow,bttvb. p# J' C6 i1 V
500g Dolly fish
5tbsps flour
公仔箱論壇" R5 a! d7 }2 ]5 [8 C
Seasoning :
2 tbsps butter公仔箱論壇$ r% [5 K+ E) A! o; K- N- }# k
200ml evaporated milk
5-10 pcs curry leavestvb now,tvbnow,bttvb/ ?& {8 G- D* \7 a2 R- ^
2 tbsps oat meal prawn powder mixture elpful Hints:) B+ s# T+ H- ?1 N' r9 A

Method:
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.

港式奶油香片(Hong Kong Style Butter Fish Fillet)
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