生魚本身味淡, 所以醃料很重要. 跟了江獻珠的醃法, 用蛋白, 粟粉, 鹽, 糖, 胡椒粉和麻油來醃, 煮出來的魚片特別嫩滑好味.
這天用來炒西芹, 西芹特別切幼絲, 這樣可以騙囝囝們把西芹也吃下去. 才三大洋的一片生魚柳, 切片就炒起一大碟了, 經濟實惠哩!
Daddy和囝囝們都超愛這炒生魚片, 大部份給他們掃光, 所以另外煮了辣椒炒螺肉給我和姐姐. 用急凍的螺肉來炒, 很快就炒好了. 但螺肉畢竟是冷藏貨, 沒什麽味道, 全靠辣椒和鹽, 糖調味.
這餐還有油菜一碟和一煲冬瓜薏仁荷葉鴨湯. 網上資料說這湯可以清潤消暑,健脾開胃, 滋陰清肺, 美白祛濕.
why dont you use canned top shell? It is tastier
ReplyDelete[版主回覆12/06/2012 13:16:17]Actually I bought the frozen ones just because I saw it in Sheng Siong by chance and thought of trying it out. I don't think I'll buy it again. I'd rather buy the fresh ones. Not keen on the canned ones, too much seasoning.
鴨湯?! 我就真係好少可飲呢~
ReplyDelete[版主回覆12/07/2012 13:49:55]試下煲, 好甜架.
呢餐啱口味
ReplyDelete[版主回覆12/07/2012 13:49:42]清清哋嘛, 都啱我架.
生魚片應該好鮮甜,我們多要來打邊爐
ReplyDelete[版主回覆12/07/2012 13:48:09]我覺得呢邊啲生魚同香港啲唔同. 我細個時屋企買啲生魚係用嚟煲湯, 好甜. 呢邊我好似未見過原條生魚, 通常起晒肉, 好大條架, 食落唔似細個食嗰啲咁, 好淡味架.
鴨湯無油， 很好呀。
ReplyDelete[版主回覆12/07/2012 13:49:24]好奇怪, 我都驚會好油, 諗住要慢慢撇油, 但居然煲完啲湯都唔覺油.
你的炒魚都會是Luca 口味，平時我是整三文魚，拆肉再用糖，豉油煮，肉碎易送飯
ReplyDelete[版主回覆12/19/2012 19:53:59]三文魚我都係就咁煎再加汁，未試過拆肉煮。
炒魚片我都鐘意啊~
ReplyDelete[版主回覆12/19/2012 19:52:57]真係好好味哩，當然都要炒得好味先得啦。
原來生魚片都有包裝賣，但肯定無乜鮮味。 但以Luyi的廚藝，無味都變有味！
ReplyDelete[版主回覆12/31/2012 15:50:19]只係超市切好包好咁賣，好似喺超市買豬肉咁囉。你過獎喇。