第八堂課Frying(油煎,炒,炸)分為Shallow Frying(半煎炸) Stir Frying(爆炒)Deep Frying(油炸)及Saute'(煸,嫩煎)
我一樣挑出兩樣分享:Chicken Holstein 用shallow Frying技法而Stir Fry Vegetables用Stir Frying技法
一.Chicken Holstein
(holstein是黑白花紋的乳牛品種,所以我想是因為這道菜是Schnitzel(裹麵包粉的炸肉排)+太陽蛋組成,有點黑白相間之意
)
這次用雞胸肉,形狀不好看,下次知道要片蝴蝶刀!
準備:120克雞胸,麵粉,兩顆蛋(一顆是裹粉用),麵包粉,50ml油,油罐鯷魚,Capers(翻譯是馬檳榔??)
1.雞胸洗淨後切到適當大小並用槌子敲幾下
2.沾麵粉後刷蛋液再裹上麵包粉小火炸
3.一面炸到金黃後翻面再炸另一面
4.倒和雞蛋白相當高度的油小火煎蛋,蛋白不可以上色,不時將油澆到上方蛋白
5.呈盤時將鯷魚對切,並佐capers(用鹽醃過,帶點鹹味和本身的氣味)
TIPS:蛋白不要上色,蛋黃切開要有蛋液,可補足雞排的濕潤感,更加juicy,配上鯷魚和Capers,口味很多層次
結論:如果雞排吃膩了,真的可以試試看
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Summary of Recipes
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Recipe 1: Chicken Holstein
Ingredients:
- 120g chicken breast、flour、2 eggs(one for eggwash)、breadcrumbs、50 ml oil、1 Anchovy fillet、4 capers
Method:
Step 1
- Clean,trim and flatten chicken breast to an even thickness as necessary,then crumb
- Heat oil in a frying pan
- Fry chicken golden brown,turning once only
Step 2
- Allow enough oil up to 1/2 the depth of the chicken
- Heat 10g of clarified butter in a clean fry pan and fry the egg,taking care not to break theyolk
Step 3
- To serve place escalope on a hot plate
- Place fried egg on top of the chicken,garnish with 2 julienne strips of anchovy fillet with capers
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二.Stir Fry Vegetables
終於有一道台式料理,一定要介紹一下!
準備50克花椰菜(青)-大陸人說是西蘭花,50克花椰菜(白)-大陸人說是花椰菜(慚愧的是我不知道台灣到底有沒有不同稱法)
,50克紅蘿蔔,50克小玉米,一半洋蔥,一根青蔥,1/5紅甜椒,150ml蔬菜高湯,1/2匙鹽,1/2匙糖,1茶匙醬油,1湯匙蠔油
1茶匙玉米粉
1.蔬菜切好後將花椰菜及紅蘿蔔用滾水川燙至剛好熟後泡冰水,或沖冷水
2.調勻醬油,蠔油,鹽,糖和高湯
3.將太白粉調製粉漿狀
4.鍋子燒熱後再倒油,炒洋蔥和甜椒
5.加入其他蔬菜翻炒約30秒
6.加入高湯後勾芡並再翻炒約30秒
TIPS:勾芡不要太稀,醬汁要能巴在蔬菜上,我調不夠濃,可看到花椰菜上沒有巴上醬汁
結論:喜歡吃蔬菜的人,這道菜絕對和妳口味
Recipe 2:Stir Frying
Ingredients:
- 50g Broccoli、50g cauliflower、50g carrots、50g baby corn、1/2 onion、1 spring onion、1/5capsium、150 ml vegetable stock、1/2 tsp salt、1/2tsp sugar、1tsp soy sauce、1 tbs oyster sauce、1 tsp corn flour
Method:
Step 1
- Wash and cut the vegetables into correct size
- Add a small amount of salt to a pot of boiling water and blanch carrots,broccoli,cauliflower and cool then drain well
- Mix stock,salt ,sugar,soy sauce and oyster sauce
- Mix corn flour with a small amount of cold water to make a slurry
Step 2
- Heat wok until it starts to smoke,add oil,onions and capsicum then toss to saute
- Add blanched vegetables and stir fry for approx 30 seconds
- Add enough stock mixture to coat vegetables and stir fry for another 30 seconds
- Slightly thicken sauce with corn starch slurry
Step 3
- Add spring onions and toss through
- Serve neatly presented on a hot plate
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