天氣潮濕令人難耐,連帶食慾也受影響,這時最適合吃些醒胃辣菜。米芝蓮級中菜館海景軒的梁輝雄師傅,今期教煮豆瓣乾燒虎蝦。這道四川風味菜,香濃中帶微辣,在這氣候下品嘗,可讓人重拾食趣。
醬汁香辣醒胃
炮製四川風味菜式,關鍵在於醬汁。想做到醬汁香濃帶辣,辣椒油及豆瓣醬是必備調味料。今次梁師傅教煮豆瓣乾燒虎蝦,便用上這些地道調味料。首先選用大隻的虎蝦,啖啖肉又有鮮味,洗淨後剪去蝦腳及蝦頭,切開蝦背挑走蝦腸,吃起來更方便及衞生。謹記虎蝦撲上生粉後才下油鑊炸至金黃,可防止水分流失,保持蝦肉爽滑。
蝦肉炸好撈起備用,便可調校醬汁。梁師傅將毛豆、乾葱、薑及葱切碎,下鑊爆香,然後加入豆瓣醬、蝦,以及辣椒油炒勻即可。豆瓣醬香而不辣,可在各大超市購買,辣椒油可按個人喜好隨意增減。梁師傅用清淡豆苗作伴菜,可中和蝦的濃味,但因豆苗的草青味並非人人喜歡,煮豆苗時可因應需要加入薑汁、紹興酒及米酒,辟除草青味,令豆苗更為可口。
梁輝雄師傅
梁輝雄師傅現為海景嘉福酒店的米芝蓮星級中菜廳海景軒行政總廚,入行三十多年,曾在日本、南韓及北京等地工作,最擅長炮製粵菜。
豆瓣乾燒虎蝦Tiger Prawn with Thick Broad-bean Sauce
材料(4人份量) | Ingredients(4 Servings) |
虎蝦 1隻 | Tiger prawn 1 |
乾葱 1粒 | Shallot 1 |
薑 1片 | Ginger 1 slice |
葱 適量 | Spring onion some |
毛豆 30克 | Young soybean 30g |
辣椒(切絲) 適量 | Chilli (shredded) some |
生粉 適量 | Cornstarch some |
豆苗 100克 | Pea sprout 100g |
油 適量 | Oil some |
水 適量 | Water some |
製法
Devein the prawn, remove the legs and heads of the prawn. Pat dry and set aside.
Cut the young soybean, shallot, ginger and spring onion finely.
Coat the prawn with cornstarch.
Heat oil in work. Fry the prawn for about 2 minutes. Remove and set aside.
Heat oil in a clean wok. Add the minced shallot, ginger, spring onion and young soybean, saute until fragrant.
Season with the oyster sauce, sugar and thick broad-bean sauce.
Add the prawn in wok and stir-fry.
Add chilli oil and stir well. Dish up.
Cook the pea sprout in boiling water until done.
Garnish with pea sprout. Sprinkle over the chilli shreds and serve.
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