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個樣好厄到人的風琴焗薯❤️
明明已經係買美國焗薯黎整，都焗左好耐，但係都係唔夠淋😂仲係爽爽地⋯ 下次真係要水煮完，放涼咗之後先切開佢會好啲😌 如果屋企有微波爐，叮一叮就好快淋喇😃✨
#風琴焗薯 #2021년 #lifestyle #happybaking #potato #flatlaystyle #yummy #flatlay #打卡 #ブロガー #フォロー #hkig #foodie #hkblogger #photooftheday #flatlays #hkfoodie
【#養生要主動 零失敗派對小食👯♀️】
薯仔嘅整法千變萬化，小編今日就集合左四種用薯仔做嘅派對小食🤤，快啲bookmark定留返下次開party用啦🔖～
香草風琴焗薯：http://bit.ly/2IR2rlK
薯蓉太陽蛋：http://bit.ly/2pol9u7
芝心薯仔：http://bit.ly/2MiMvuD
薯仔寶箱：http://bit.ly/2OQMW16
【EddieCooking】香煎嫩滑三文魚配青豆薄荷醬及風琴焗薯 Pan Fried Salmon & Hasselback Potato
材料 Ingredients
一人份量 One serving
香煎嫩滑三文魚配青豆薄荷醬 Pan Fried Salmon on Minted Peas
三文魚排 300g Salmon fillet
青豆 200g Green peas
新鮮薄荷葉 Fresh mint leaves
無鹽牛油 45g Unsalted butter
芥花籽油 Canola Oil
鹽 Salt
檸檬酸豆牛油 Lemon Caper butter
酸豆 3 茶匙 3 tablespoon Capers
無鹽牛油 25g Unsalted butter
檸檬 1/2 Lemon
鹽 Salt
風琴焗薯 Hasselback Potato
薯仔 1 Potato
百里香 Thyme
橄欖油 Olive Oil
鹽 Salt
風琴焗薯 Hasselback Potato
1. 焗爐預熱185度。
Preheat over to 185c.
2. 將薯仔切成風琴狀，每層約2mm厚。底部預留1.5cm，不要切斷。
Slice the potato the same way as the video, about 2mm between each cut. Do not cut to the bottom, about 1.5cm from the bottom usually works well.
3. 薯仔放置焗盆上，淋上適量橄欖油。加份鹽調味後，放入焗爐。
Place the potato on a baking tray, drizzle a good amount of olive oil on the potato. Sprinkle some salt and place in oven.
4. 185度焗60分鐘至金黃色。
Bake 60mins until the potato is crispy on the edges.
5. 焗好後放上新鮮百里香。
Add some fresh thyme to the potato before eating.
青豆薄荷醬 Minted Peas Sauce
1. 青豆加入講量鹽煮熟後，瀝乾及放入攪拌機。
Boil some frozen peas in salted water. Remove from water and put into a blender.
2. 加入薄荷葉、牛油及適量鹽。攪拌至蓉狀。
Add mint leaves, butter and salt, blend.
檸檬酸豆牛油 Lemon Caper butter
1. 加熱平底鑊。檸檬切半後，放至熱鑊上，煎至表面呈焦糖色。
Cut half a lemon and place it on a hot pan until it is slightly caramelized.
2. 牛油放入另一平底鍋內。
Add butter into a saucepan.
3. 酸豆搾乾水份，加入平底鍋內。煮一分鐘後放置。
Squeeze the water from the capers and add into butter, set aside after about 1min of cooking.
香煎嫩滑三文魚 Pan Fried Salmon
1. 三文魚排清洗乾淨及抹乾，放置室溫。
Clean and dry the piece of salmon fillet and make sure it is at room temperature before you start cooking it.
2. 熱平底鑊加入芥花籽油。
Heat pan and add Canola oil.
3. 芥花籽油加熱後，放入三文魚排，魚皮一面朝下。
When the oil is very hot, place salmon skin side down.
4. 灑上鹽調味。
You can salt the salmon now.
5. 煎約2分鐘後反面。
Flip over after about 2mins.
6. 魚皮面灑上適量鹽調味。將熱油淋上魚皮面，繼續煎香。
Salt the skin side and spoon hot oil over the fish and keep cooking.
7. 煎約3分鐘後，盛起三文魚排，放置。
Total cooking time is usually around 5mins. Set fish aside once done.
8. 將三文魚放於青豆醬上。淋上酸豆牛油及擠檸檬汁。
Add minted peas to plate, place salmon fillet on top, spoon on the capers and butter mixture. Add a squeeze of the lemon.
Notes from Eddie:
1. Make sure the salmon fillet is in room temperature before you start cooking. I would bring out the fish about an hour before I start cooking.
2. Make sure the fillet is quite dry before you cook. Use a knife to scrape off any excess moisture from the skin.
3. You can use fresh peas if you can find, but frozen one is also fine.
4. Use Canola oil for panfrying salmon fillet. It is better for the recipe as the oil has a higher burning point.
5. While frying the fish, I usually lift the fish to check the skin, you want it to turn golden brown.
關於此食譜 About:
This is one of my favourite ways to eat Salmon. I also like it because it’s quite simple to make. Try your best to buy some good quality salmon, my favourite is King Salmon from New Zealand. My favourite part of the salmon is the belly so make sure you get a piece that includes some belly parts. The most important part of this salmon is making sure that its quite dry before you cook. There is a lot of moisture in the skin and I find the best way is to scrape it off with a knife. Keep scraping till no more moisture comes off the skin of the fish. Dry the other side with some kitchen towel. I prefer not to salt the fish until I cook it as more moisture will come off the fish if you salt it too early.
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洋蔥 1/2 Onion
蝦 3 Shrimp
蒜 2clove Garlic
鹽 Salt
黑椒 Black Pepper
意粉 80g Pasta
碎番茄 250g Diced Tomato
茄膏 10g Tomato Paste
意粉水 100ml Pasta Water
車厘茄 4粒 Cherry Tomato
辣椒碎 Ground Dried Chili Pepper
雜香草 Mixed Herbs
黑椒 Black Pepper
淡忌廉 50g Whipping Cream
巴馬臣芝士 10g Parmesan Cheese
1.在水裡加入鹽，待水沸，加入意粉，煮熟後撈起待用
2.洋蔥切成幼絲，分開蝦頭和蝦身，並把蝦身的殼取走，並在蝦背中間切開，把蝦腸取出，加入黑椒和鹽，蝦頭備用
3.把蒜頭切片，車厘茄切半
4.把蒜頭炒香，加入蝦以大火煎熟，盛起備用
5.加入洋蔥、蝦頭、蕃茄、蕃茄膏和碎蕃茄炒在一起，用湯匙壓一下蝦頭，壓出蝦膏，令蝦膏和醬料拌匀，煮沸後加入意粉水
6.加入雜香草、辣椒碎、車厘茄和黑椒，煮熟後，以小火加蓋煮10分鐘，把蝦頭取出，醬汁變稠後可加入意粉，攪拌均匀
7.關火後加入忌廉、巴馬臣芝士和蝦略炒，完成
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更多食譜影片：
【十分鐘料理】港式卡邦尼意粉 Spaghetti Carbonara
https://youtu.be/Qo5744Mjdfg
【打卡食譜】炸洋蔥花 Onion Blooming
https://youtu.be/MujvGIEljes
【焗薯】風琴焗薯／芝士煙肉焗薯／酸忌廉焗薯
https://youtu.be/fERnL5xUbz4
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食譜:
http://dimcookguide.com/shrimp-pasta-in-tomato-cream-sauce/
Facebook:
https://goo.gl/Fo5hMy
Instagram:
https://goo.gl/4mbHfZ
Youtube channel:
點COOKGUIDE: https://goo.gl/ktnACG
搞神馬: https://goo.gl/MxB7FX
本片關鍵字:
#忌廉 #大蝦 #番茄 #意粉 #手工意粉 #簡單 #食譜
意粉 80g Spaghetti
煙肉 2pcs Bacon
巴馬臣芝士 20g Parmesan Cheese
鹽 ⅛tsp Salt
糖 1/8tsp Sugar
黑椒 Black Pepper
雞粉 1/2tsp
淡忌廉 (鮮奶油) 50ml Whipping Cream
意粉水 80ml Spaghetti Water
蛋黃 1 Egg Yolk
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更多食譜影片：
【打卡食譜】炸洋蔥花 Onion Blooming
https://youtu.be/MujvGIEljes
【焗薯】風琴焗薯／芝士煙肉焗薯／酸忌廉焗薯
https://youtu.be/fERnL5xUbz4
台式涼麵 Taiwanese Cold Noodles
https://youtu.be/mF5oRDv4E-k
【超簡單】減肥恩物!? 5分鐘做牛油果醬 Guacamole
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食譜:
https://goo.gl/Et2PfQ
Facebook:
https://goo.gl/Fo5hMy
Instagram:
https://goo.gl/4mbHfZ
Youtube channel:
點COOKGUIDE: https://goo.gl/ktnACG
搞神馬: https://goo.gl/MxB7FX
本片關鍵字:
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芝士、煙肉加薯仔系一個完美嘅組合，無論點整都好食！將薯仔切成 風琴 形狀，唔單止美觀，仲可以保證你啖啖都食到芝士同煙肉！芝士星人整嘅時候， ... ... <看更多>