春来早报喜——新年特备2018

【名厨新年食谱】金银蒜北海道带子

稍稍花点巧思摆盘,年菜既可以美味又有卖相。(照片提供:优1周)
稍稍花点巧思摆盘,年菜既可以美味又有卖相。(照片提供:优1周)

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材料
北海道带子4粒(汆烫)
蛋清1个
清水1/2小匙

调味料
辣椒酱1小匙
葱花1小匙
炸蒜茸1/2大匙
蒸鱼豉油少许

蒜茸酱
蒜茸100克
芥末碎1/2小匙
辣椒碎1/2小匙
盐少许

做法
1.准备蒜茸酱:热锅,把所有蒜茸酱材料一起炒香待用。
2.把蛋清和清水搅打均匀,倒进盘中蒸熟。
3.把蒜茸酱铺在带子上,小火蒸5分钟取出,放在蒸好的蛋清上。
4.把调味料淋在带子上即可。

Golden and Silver Garlic Sauce Over Hokkaido Scallop (serves 4)

Ingredients
4 Hokkaido scallop(blanch)
1 egg white
1/2tsp water

Seasoning
1tsp chili sauce
1tsp chopped spring onion
1/2tbsp fried minced garlic
some seasoned soy sauce for seafood

Garlic Sauce
100g minced garlic
1/2tsp chopped mustard seeds
1/2tsp chopped chili
dash of salt

Method
1.Prepare garlic sauce: Heat wok. Saute all Garlic Sauce ingredients until fragrant. Set aside.
2.Beat egg white and water together. Pour into plate and steam until cooked.
3.Put garlic sauce on top of scallop. Steam over low heat for 5mins. Remove and place on top of cooked egg white.
4. Pour Seasoning onto scallop and serve.

食谱提供 汕头 地址:Blk 181 Toa Payoh Lorong 4 #02-602 电话:6363 1717 示范厨师 名厨王振国 汕头总厨

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