今時今日以水果入饌的中菜，當然不只限於菠蘿、杧果、雪梨等常用食材。今次為大家介紹一道以新鮮無花果製成的廣東小炒，清新酸甜，最能刺激胃口。
魚肉加蛋白 質感更嫩滑
中國人較少用無花果作菜，其實在西方及中東，這款水果是很普遍的食材，味道酸中帶甜，最適合製作沙律或甜品。龍逸軒的吳劍坤師傅發揮他的創意，將新鮮無花果融入廣東小炒，加入星斑片、蜜糖豆等炒香，淡淡香甜的無花果，跟魚肉極之匹配。
這道翡翠無花果炒星斑的製作十分簡單，基本上將所有材料切片、切件後，加點調味一同炒香即成，過程中最重要是魚肉的處理。吳師傅選用了深海星斑片，肉質彈牙，味道亦濃郁。大家也可以用普通的龍脷柳代替，味道一樣突出。魚肉在煮之前必須先加入蛋白拌勻，這樣可令肉質保持滑溜，之後放入熱油中將之走油至七成熟，用意把肉汁封住，魚肉跟其他配料同炒時亦不易散開。走油的時間及火候都要控制得十分準確，油溫不能太熱，又不能炸太久，否則魚肉就會變得又乾又硬。
名廚檔案
吳劍坤師傅現為九龍酒店龍逸軒中菜總廚，入行逾二十年，擅長製作粵菜，也愛自創新穎菜式。
Fry Grouper Fillet with Fig, Sugar Snap Pea, Yellow and Red Pepper
 |
|||
| 材料 | Ingredients | ||
| 新鮮無花果 | 2個 | Fig 2 | |
| 星斑肉 | 5両 | Grouper fillet 5 taels | |
| 蜜糖豆 | 2両 | Sugar snap pea 2 taels | |
| 蒜粒 | 1両 | Garlic 1 taels | |
| 黃椒片 | 1両 | Yellow pepper 1 taels | |
| 紅椒片 | 1両 | Red pepper 1 taels | |
| 雞上湯 | 500毫升 | Chicken broth 500ml | |
| 鹽 | 適量 | Salt some | |
| 生粉水 | 少許 | Cornstarch water some | |
| 紹興酒 | 少許 | Shaoxing wine some | |
| 蛋白 | 少許 | Egg white some | |
製法
1.先將無花果切成條狀。
Chop the fig into strips.
Chop the fig into strips.
2. 將星斑肉切片。
Slice the grouper fillet into pieces.
.
Slice the grouper fillet into pieces.
.
3. 星斑片加少許鹽及蛋白拌勻，備用。
Season the fillet with some salt and stir well with egg white. Set aside.
Season the fillet with some salt and stir well with egg white. Set aside.
4. 無花果肉放在煮熱的上湯中浸三分鐘。瀝乾。
Soak the fig in hot broth about 3 minutes, and then drain.
Soak the fig in hot broth about 3 minutes, and then drain.
5. 用上湯煨煮蜜糖豆、紅椒及黃椒兩分鐘，加鹽調味後，盛起。
Simmer sugar snap pea, red pepper and yellow pepper in broth for 2 minutes, season with salt and dish.
Simmer sugar snap pea, red pepper and yellow pepper in broth for 2 minutes, season with salt and dish.
6. 燒熱油鑊，星斑片下鑊走油至七成熟，撈起備用。
Heat oil in wok, deep-fry the grouper fillet to 70% done. Remove and set aside.
Heat oil in wok, deep-fry the grouper fillet to 70% done. Remove and set aside.
7.燒熱一茶匙油，下蒜粒後加入蜜糖豆、紅椒、黃椒炒香。
Heat 1 tsp oil, add garlic, and then saute sugar snap pea, red pepper and yellow pepper until fragrant.
Heat 1 tsp oil, add garlic, and then saute sugar snap pea, red pepper and yellow pepper until fragrant.
8.把星斑片及無花果加入一同快炒，並以鹽調味。
Stir-fry with grouper fillet and fig, season with some salt.
Stir-fry with grouper fillet and fig, season with some salt.
9. 加入適量生粉水埋芡。
Thicken with some cornstarch water.
Thicken with some cornstarch water.
10. 灒少許紹興酒兜勻，即可上碟。
Sizzle some Shaoxing wine and toss well, ready to serve.
Sizzle some Shaoxing wine and toss well, ready to serve.
小貼士
小貼士
魚肉加蛋白拌勻後才烹煮，能保留細嫩質感。
Stir well the fillet with egg white to maintain the tenderness before cooking.
魚肉加蛋白拌勻後才烹煮，能保留細嫩質感。
Stir well the fillet with egg white to maintain the tenderness before cooking.
全站熱搜
留言列表
{{ article.title }}
