Perfectly Pan Fried Grouper With Juicy Sweet Sour Pineapple Sauce Preparation & cooking time : 40 minutes Serves : 4 people Per person : 24g Protein, 13g Fat, 12g Carbohydrates Energy : 261 Kcal Good [More]
These cheese sticks are a great salty snack for any occasion. Buttery, crispy, with cheesy flavor and they can be made in advance with a couple of days. You can also sprinkle flax or sesame [More]
So Julia Goolia and I have been getting requests to do anything Asian inspired, to make Chinese food, to create something from my home country, so on and so forth. So finally, you get to [More]
For whenever you want to prepare something impressive for a party or dinner you may want to try this easy recipe for Stuffed Chicken Breast. It is fun and easy to prepare and you can [More]
Superhands: The Man That Fries Chicken With His Hands SUBSCRIBE: http://bit.ly/Oc61Hj Kann Trichan at work at his chicken stall on May 11, 2011 in Chiang Mai, Thailand. Dipping his hands into hot boiling fat this [More]
The wonderful Dumpling Sisters have a mouth-wateringly good chicken fried noodle recipe for you FoodTubers! Succulent chicken pieces cooked in a soy sauce, ginger and garlic gravy and stir fried with fresh crunchy vegetables and [More]
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一名過年返鄉的金門烏坵鄉民眾陳先生,向東森新聞投訴,最近幾天中國大陸漁船不斷越界來炸魚,事實上這樣的情況已經持續好幾年了,他說大陸漁船都是趁著天氣好在沿海炸魚,但當民眾通報海巡署派船來驅逐大陸漁船,都至少要花上4小時才趕到,而大陸漁船炸完魚離開回去只需要1小時,他相當不滿的說,大陸漁船這種做法實在是無法無天。
三十年前,常與家人到銅鑼灣鳳城酒家晚飯,取其菜式多選擇,其中一道骨香鯧魚球,百吃不厭。自它關門後,其他鳳城酒家,不能相比。 在家請客,絕少買游水魚來蒸,因為沒啥難度,反而愛做火腩蒜子燜大鱔或炒魚球,尤其是骨香鯧魚球。 鷹鯧是鯧中之王,愈大條愈貴。雖然價高,但肉多骨少,以淨肉比例計,肉的成分比其他魚更高,骨較軟,整條魚也可以吃。購買時,魚皮多銀色,表示新鮮,魚皮帶白,即魚鱗已脫,不夠新鮮。 請客的話,請魚檔代起肉,肉炒球,骨上粉再炸,這便是骨香鯧魚球。 由於食譜太長,分成兩期,這次先講炸鯧魚骨,下期續寫炒魚球。 材料(6人用): 1.鷹鯧魚 1條 約600克(留魚肉做炒鯧魚球) 2.花生油 2杯 醃魚骨材料(魚骨淨重約170克): 1.鹽 3/8茶匙 2.胡椒粉 少許 3.酒 1/2茶匙 4.豆粉 1茶匙 5.蛋黃 1個 魚骨上粉材料: 生粉 3湯匙 做法: 1.請魚檔起頭骨,切出魚腩,魚肉放入雪櫃留作炒鯧魚球。 2.用一尖利小刀,刮走魚肚內的黑衣。 3.魚頭、骨及魚腩沖水,用毛布抹乾。 4.魚骨斬件,先用鹽、胡椒粉及紹酒將魚骨撈勻,放入生粉再撈匀。最後加入蛋黃,撈勻。放入雪櫃內冷藏1小時,確保蛋汁黏住魚骨。 5.魚骨逐一撲上生粉,拍走多餘生粉。 6.中大火燒熱鑊,鑊紅時,下油2杯,待油溫升至190℃,炸魚骨3分鐘至金黄色,拿出。 7.轉猛火,油燒熱時,再將魚骨放回油鑊內再炸一次至乾身,需時約1分鐘,立刻取出,放入炸籬瀝乾油,將魚骨上碟。