港式酒樓 惹味西蘭花炒帶子 Tasty Stir Fried Scallops and Broccoli in Hong Kong Restaurant Way

西蘭花炒帶子 Stir Fried Scallops and Broccoli

西蘭花炒帶子 港式酒樓經典菜色,係屋企都好容易整架

Stir Fried Scallops and Broccoli A very traditional dish you can find at any of a Cantonese seafood restaurant in Hong Kong. You can also DIY the dish at home!

西蘭花炒帶子 Stir Fried Scallops and Broccoli

西蘭花炒帶子 Stir Fried Scallops and Broccoli

Yummmmy!

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我地今次用依款日本急凍帶子,做特價$120時買,性價比好高

街市凍肉鋪都有急凍帶子賣,會再平一截,不過試過都係超市買既好食

We used this kind of frozen scallops from Japan with price of HK$120. Very high CP value!

At a frozen meat stall in HK you may also find frozen scallops. However, After a few tryouts we think the ones from supermarket taste better

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浸水解凍

Defrost the scallops in tap water

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落D鹽同黑椒醃一醃帶子,去除雪味

Season the scallops with salt and pepper. That can also remove freezer odour if any

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倒滾水略略浸熟帶子,等佢陣間唔洗炒咁耐變韌

Pour boiling water to pre-cook the scallop. By so doing time needed to fry the scallop is decreased and that can prevent the scallop from being tough

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抹返乾身

Dry the scallops

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西蘭花用鹽浸半個鐘,再好似咁一個個花砍開

soak the broccoli in salt water for 30 minutes. Chop the florets out like illustrated

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滾水加鹽,落西蘭花,煮一陣,撈返起待用

Put the broccoli in boiling water with a touch of salt. Cook it for awhile and then take it out

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爆香蒜頭

Heat some oil in a pan, garlic in

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落返D西蘭花,中火炒到熟

Add in broccoli, cook it through in medium heat

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西蘭花鋪碟先

Set the cooked broccoli on plate

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開始中火煎帶子

Cook the scallops in medium heat

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至兩面金黃就可以上鋪

Cook until they turn brown on both sides

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鋪靚佢,進度達至90%

Place the scallops in the centre of the plate. Now it’s 90% done

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最後10%就係打芡,將適量蠔油、鮑魚汁、生抽混和,試岩味後加生粉水至汁稠身

The last 10% is the preparation of sauce. Mix oyster sauce, abalone sauce and soy sauce, check the taste, and then add corn start water to thicken the sauce

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淋上芡汁,完成~

Finish by topping the sauce~

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