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!

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

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

浸水解凍

Defrost the scallops in tap water

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

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

抹返乾身

Dry the scallops

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

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

爆香蒜頭

Heat some oil in a pan, garlic in

落返D西蘭花,中火炒到熟

Add in broccoli, cook it through in medium heat

西蘭花鋪碟先

Set the cooked broccoli on plate

開始中火煎帶子

Cook the scallops in medium heat

至兩面金黃就可以上鋪

Cook until they turn brown on both sides

鋪靚佢,進度達至90%

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

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

淋上芡汁,完成~

Finish by topping the sauce~

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