蒜蓉腸粉無水蒸蝦 好好味既意外發現 Waterless Steamed Prawns with Garlic and Rice Noodle Rolls Unexpectedly Yummy!

蒜蓉腸粉無水蒸蝦-Waterless-Steamed-Prawns-with-Garlic-and-Rice-Noodle-Rolls

本身想用陳村粉蒸蝦,不過放工時間已經賣晒,得返腸粉,照殺啦。點知錯有錯着,原來蒜蓉腸粉無水蒸蝦好好食。

d蝦新鮮既話,蒸蝦本身已經好食,但重點去左d腸粉度,佢吸晒d蒜同蝦既精華,用埋無水蒸既方法處理,逼埋腸粉既米香出黎,相當好食!

Originally we planned to make steamed prawns with Chencunfen, a type of noodles from Guangdong, but when we went to wet market after work, there was only rice noodle rolls left. We still went for it and the combination with steamed prawn is actually unexpectedly well!

When the prawns are fresh, the dish steamed prawns itself is already tasty. Moreover, the rice noodle rolls absorb the essence of the garlic and the prawns, together with the method of waterless steaming which strengthens the rice aroma, this Waterless Steamed Prawns with Garlic and Rice Noodle Rolls become amazingly delicious!

蒜蓉腸粉無水蒸蝦 Waterless Steamed Prawns with Garlic and Rice Noodle Rolls

菜名係蒜蓉腸粉無水蒸蝦,講開無水蒸,或者依個方法聽上去都幾陌生。同隔水蒸唔同,佢唔係靠煲入面水既熱力整熟食材,而係直接將成煲食材放上爐煮,用食材加熱後既熱力直接煮熟食物。咁樣煮法一定要好好控制開火既時間,如果唔係好易痴底,但咁煮法可以更大程度保持到食材既水份,食落質感會更飽滿同鮮味。

用無水蒸既方法,本身個煲保溫能力同鎖水能力都要夠強,用Le Creuset既buffet就岩晒。

The name of the dish is Waterless Steamed Prawns with Garlic and Rice Noodle Rolls. Speaking of waterless steaming, it may sound unfamiliar to many. Different from normal steaming, in waterless steaming there is no external water to cook the food. Instead, we put the pot directly on the stove and it’s the heat in ingredients that cooks the food. With this method, the timing of exposing to fire needs to be precisely controlled otherwise the ingredients will stock onto the pot. The advantage of using this method is that the juice inside the ingredients can be better reserved and hence both the texture and taste are better.

To use waterless steaming, the pot itself needs to be good at heat insulation and preserving water inside. The Le Creuset buffet we used is ideal for this cooking method.

傳統菜新做法 豉汁粉絲無水蒸蟠龍鱔 Classic Dish in New Way Waterless Steamed Dragon Eel

材料好簡單,中蝦10隻左右,腸粉半斤,蒜頭一個

Ingredients are simple. ~10 prawns, ~300g of rice noodle rolls and a bulb of garlic

首先剪去蝦既觸鬚同腳,然後開邊,移除蝦腸

To begin with we chop off the antenna and legs of the prawns and then butterfly and devein them

準備蒜蓉

Prepare minced garlic

整金銀蒜,將一半既蒜蓉拎去炸,變成金蒜,可以途中加少少糖減少炸蒜釋出既苦味,然後撈返另一半既蒜蓉度,鍾意食辣可以切隻辣椒同d蒜撈埋

Take half of the minced garlic for frying. A handful of sugar can be added midway to reduce the bitterness of fried garlic. Then mix them with the intact minced garlic. If you prefer it spicy, add some diced chilli pepper and mix well with the garlic

準備醬汁:生抽、蠔油、味醂同水。其實都好隨意,目的係俾底味d腸粉

Prepare the sauce made up of light soy sauce, oyster sauce, mirin and water. It’s quite spontaneous. The purpose is to give the rice noodle rolls some flavour as base

剪好腸粉,鋪係煲面

Chop the rice noodle rolls and put them on the buffet

加入醬汁同鋪靚d腸粉

Pour the sauce and place the rice noodle rolls nicely

鋪好蝦

Place the prawns on top

蒜蓉勺係蝦上面,然後冚蓋,中火3分鐘,細火2分鐘,熄火焗5分鐘

Garlic on top of the prawns. Close the lid. Switch on the fire. medium heat for 3 mins, low heat for 2 mins, then switch off fire, rest for 5 mins

打開蓋,淋上滾油,聽到滋滋聲,完成!

Open the lid, pour boiling oil and you will hear the sizzling of the prawns. Done!

神奇組合 無水蒸腐乳雞翼 Magical Combo Waterless Steamed Chicken Wings with Fermented Bean Curd

我地今次用既係22cm Buffet Casserole。香港買LC其實都好方便而且都算平,所以可以係門市買就得。要上網睇下同樣size buffet就係依條link

We used 22cm Buffet Casserole this time. This is how the buffet of our size looks like at Amazon. You may check out the spec of the buffet there.

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