食谱取自 : 张莉婵 @ 巧手菜全是真功夫 !
鱼柳蛋花
材料:
150g 白鱼柳3粒 蛋白
3粒 蛋黄
1茶匙 绍兴酒
一小撮 盐
1汤匙 葱花
调味料:
1 1/2汤匙 蛋白1汤匙 玉米粉
盐和胡椒粉适量
做法 :
1. 将蛋白和盐,蛋黄和绍兴酒分别放在两个碗内,分别打散。
2. 鱼肉切大块,倒入调味料拌匀。
3. 锅中烧热油,放入鱼片,炸至金黄色。
4. 平底锅中烧热2汤匙油,加入蛋白炒至松散,取出。
5. 原锅烧热1汤匙油,加入蛋黄炒至松散。
6. 加入蛋白松和炸鱼片,快手炒匀。
7. 盛入碟中,撒上葱花即可。
Recipe source : Traditional Handmade Dishes by Patsie Cheong
Fish
and Egg Scramble
Ingredients :
150g white fish fillet3 egg whites
3 egg yolks
1tsp Shaoxing wine
A pinch of salt
1tbsp chopped spring onion
Seasonings :
1 1/2tbsp egg white1tbsp corn flour
salt and pepper to taste
Method :
1. Place egg whites and
salt , egg yolks and Shaoxing wine in two separate bowls . Beat well.
2. Cut fish fillet into
large pieces and mix well with seasonings .
3. Heat up some oil ,
add fish fillet and deep-fry until golden brown .
4. Heat up 2 tbsp of
oil in a pan , stir-fry egg whites until scrambled . Remove .
5. In the same pan ,
heat up 1 tbsp oil , stir-fry egg yolks until scrambled .
6. Add scrambled egg
whites and fried fish fillet , stir-fry
quickly .
7. Dish in a serving
plate , sprinkle with chopped spring onion .
No comments:
Post a Comment