李家鼎煮排骨配魷魚小銀魚蝦乾|排骨調味落豆粉與油致鬆軟|蒜蓉後..
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HK-youtuber
李家鼎煮排骨配魷魚小銀魚蝦乾|排骨調味落豆粉與油致鬆軟|蒜蓉後落用薑除羶味水蒸5分鐘去死氣|阿爺廚房 李家鼎 譚玉瑛
李家鼎煮排骨配魷魚小銀魚蝦乾|排骨調味落豆粉與油致鬆軟|蒜蓉後落用薑除羶味水蒸5分鐘去死氣|阿爺廚房 李家鼎 譚玉瑛 陳皮清香,年份愈久的更兼具食療功效,不少菜式只要適量加入陳皮,美味指數瞬間提升,堪稱提味妙品!譚玉瑛(阿譚)帶李家鼎(鼎爺)走入隱藏在工廠區的乾貨店,向店主請教如何分辦30年、60年、80年的陳皮,以及如何妙用。鼎爺「就地取材」,選用陳皮及薑蓉分別炮製「魚腸煎蛋」和「魚腸焗蛋」,這兩款小配料如何帶出魚腸的鮮味?為辟除腥味及苦味,魚腸必先徹底清洗,鼎爺教授清洗魚腸及去除魚腸油脂的竅門。 蒸排骨是普通家常菜式,但要確保肉質爽口,除了要掌控火候,還要懂得揀選豬肉部位!鼎爺嚴選三叉骨,配上鮮魷、蝦乾、銀魚等食材,奉上一道「三絲蒜蓉蒸三叉骨」,令阿譚吃個不停! 鮮奶不但可以飲用和製作甜品,還可以放油鑊炸,鼎爺示範懷舊菜「炸鮮奶」。若要鮮奶炸得外脆內嫩,脆漿成一大關鍵,到底由甚麼材料調配而成?鼎爺還用上煉奶,令炸鮮奶更甜更滑。 #HKENews #TVB #娛樂新聞 #tvb娛樂新聞台 #阿爺廚房 #李家鼎 #譚玉瑛 #排骨食譜 #魷魚食譜