釀魷魚筒

釀魷魚筒

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[img]http://hkheadline.com/recipe/images/food_01a_mi150%282%29.jpg[/img]



[color=purple][color=darkorange][b]簡介：  [/b][/color]      
餡料不宜放太滿，因魷魚熟後會收縮，餡料容易溢出。[/color]

[color=purple][color=darkorange][b]材料：[/b][/color]         
魷魚-------------------4隻[/color]
[color=purple]免治豬肉---------------300克[/color]
[color=purple]乾裢碎-----------------1茶匙[/color]
[color=purple]方魚碎-----------------1茶匙[/color]

[color=purple][color=darkorange][b]製法：[/b][/color]         
1. 將魷魚洗淨，去骨去鬚。[/color]
[color=purple]2. 免治豬肉、方魚碎及乾裢拌勻，下醃料拌勻成餡料。[/color]
[color=purple]3. 魷魚筒內抹上生粉，將餡料放入魷魚筒內至六成滿。[/color]
[color=purple]4. 熱鑊，1湯匙油燒至溫熱，放魷魚筒煎至金黃色。[/color]
[color=purple]5. 拌勻汁料，加入1湯匙水，再拌入魷魚蓋上焗5分鐘，盛起。斜刀切件即成。[/color]

[color=darkorange][b]調味： 醃料[/b][/color]
[color=purple]鹽、麻油-------------各1/4茶匙[/color]
[color=purple]胡椒粉---------------1/4茶匙[/color]
[color=purple]生粉-----------------1茶匙[/color]

[color=darkorange][b]汁料:[/b][/color]
[color=purple]生抽-----------------1/4茶匙[/color]
[color=purple]老抽-----------------1/2茶匙[/color]
[color=purple]麻油-----------------1/4茶匙[/color]
[color=purple]鹽、糖---------------各1/4茶匙[/color]

[color=purple]備註： 資料提供--《薛家燕開心入廚》[/color]





[color=purple][font=Verdana]STUFFED SQUID[/font][/color]

[color=purple][font=Verdana][color=darkorange][b]Ingredients：  [/b][/color]      
squid 4[/font][/color]
[color=purple][font=Verdana]minced pork 300g[/font][/color]
[color=purple][font=Verdana]finely chopped shallot 1tsp[/font][/color]
[color=purple][font=Verdana]finely chopped dried fish 1tsp[/font][/color]

[color=purple][font=Verdana][color=darkorange]Method：  [/color]      
1. Wash squid. Remove the translucent cartilage and tentacles.[/font][/color]
[color=purple][font=Verdana]2. Mix pork, dried fish and shallot. Marinate to make filling.[/font][/color]
[color=purple][font=Verdana]3. Brush squid with cornflour. Stuff with filling until 60% full.[/font][/color]
[color=purple][font=Verdana]4. Heat 1 tbsp of oil in wok until warm. Fry squid until golden brown.[/font][/color]
[color=purple][font=Verdana]5. Mix ingredients of sauce. Pour on squid and cook for 5 mins. Slash squid diagonally. Serve.[/font][/color]

[color=darkorange][font=Verdana][b]Seasoning：Marinades:[/b][/font][/color]
[color=purple][font=Verdana]salt, sesame oil 1/4tsp/e[/font][/color]
[color=purple][font=Verdana]pepper 1/4tsp[/font][/color]
[color=purple][font=Verdana]cornflour 1tsp[/font][/color]

[color=darkorange][font=Verdana][b]Sauce:[/b][/font][/color]
[color=purple][font=Verdana]light soy sauce 1/4tsp[/font][/color]
[color=purple][font=Verdana]dark soy sauce 1/2tsp[/font][/color]
[color=purple][font=Verdana]sesame oil 1/4tsp[/font][/color]
[color=purple][font=Verdana]salt, sugar 1/4tsp/e[/font][/color][/size]