红烧斑头腩烧肉

我的元宵节（中国情人节）没有什么浪漫的故事，只有煮了这道红烧斑头腩烧肉与老爷在家里享用，再聊点家常，然后老爷吃完饭就到书房工作了。🙄
这道菜是在面子书Maggie's Kitchen 看到的。她真的煮得一手好菜，看她的菜式都是需要花时间与心机的，有兴趣的朋友可以去她的面子书看看哦！😃




材料 ：
石斑鱼头腩 500克
烧肉 150克
糖蒜 3 根，切段
姜 2～3片


调味料 ：
蚝油 1小匙
生抽 1/2大匙
胡椒粉 少许
麻油 少许
米酒 少许
清水/高汤 200毫升


做法 ：
1. 将砍成块的鱼头和腩片用少许盐、胡椒粉和米酒腌片刻。

2.准备一些木薯粉，然后将鱼头与腩片放入木薯粉里裹匀。

3. 准备一锅热油，将鱼头与腩片炸至金黄色，捞起，备用。

4.另起一炒锅，加入一点食油热锅，投入糖蒜和姜片，爆香后加入切片的烧肉，翻炒均匀。

5. 加入蚝油、生抽、胡椒粉 和 水，再加入炸鱼头和腩片，拌匀后开大火煮开一会就可以上碟了。

冬菇蚝油烩鱼腐 / Mushroom Braised Fish Puffs

鱼腐是广东顺德的传统名菜。当地人都以鲮鱼为原料，然后加入鸡蛋、盐、水和淀粉搅打拌匀后再下锅慢慢浸至成形。

因其嫩滑很像豆腐，故取名鱼腐。鱼腐可以放汤、 炆或炒。

我买了现成的鱼胶再稍微加工 ，用鱼腐制作了”冬菇蚝油烩鱼腐”，鱼腐吸收了冬菇的味道，使鱼腐更加美味。

材料 ：

鱼腐

350 克    市售鱼胶

3 瓣        蒜米

1 个        鸡蛋 （大）

2 大匙     生粉

    •利用低温油浸成型的鱼腐色泽金黄，分外诱人。

材料 ：

12 朵      冬菇

12 件      鱼腐

调味料：

2 片        姜

1 小匙     蚝油

少许        料理酒

少许        糖

适量        泡冬菇水

少许        麻油

水淀粉 ： 

1 小匙 生粉 + 1大匙水搅匀

制法 ：

1. 把鱼胶放进碗里，加入蒜米丶生粉拌匀，然后把蛋黄加入混合均匀。

2. 把蛋白打至起泡，加进鱼胶里轻拌至棉花状。

3. 锅烧热后，把油倒进锅中，转小火，把混了蛋浆的鱼肉用汤匙滑进油锅中，慢火浸炸在金黃之身。

4. 炸好的鱼腐可以放冰箱冷藏2～3 天。

5. 冬菇用水冲洗，加水浸软，剪去菇蒂，再用水冲洗干净。(留用泡冬菇的水）

6. 热锅中放一大匙油，爆香姜片，放入冬菇略炒。

7. 加入鱼腐、料酒、蚝油、糖和少许水烧开。

8.盖上锅盖，转小火焖煮约2分钟。

9. 最后淋上水淀粉、麻油。

Mushroom Braised Fish Puffs 

Fish puffs braised mushroom is one of the famous dish from Shunde ,Guangdong. Fresh water fish flakes is combined with beaten eggs and seasonings and puff up as they are fried. The puffs are very light and smooth like tofu ,and remarkably delicious. It can be used in clear soups, hot pots , stir fried or braises.

I am using store bought fish paste (works perfectly here ) to make the fish puffs and braised it with mushrooms .

Ingredients :

Fish Puffs

350 g      Ready fish paste

3 pcs      Garlic minced

1 pc        Egg (big)

2 tbsp     Potato starch

Ingredients :

12 pcs    Mushroom

12 pcs    Fish puffs 

Seasonings :

2 pcs      Ginger slice 

1 tsp       Oyster sauce 

Some      Cooking wine

Pinch      Sugar 

Some     Water that soaked the mushrooms 

Drops of  Sesame oil 

Starch mixture :

1 tsp potato starch + 1 tbsp water to mix well 

Method :

1. Add the minced garlic and potato starch to the fish paste and mix well.Beat in the egg York until everything is fully incorporated .

2. Beat the egg white until frothy and fold into the fish mixture until you have an even , cloudless mass.

3. Heat a wok and add some oil , lower the heat ,use a spoon to scoop up about half tablespoon of fish mixture and use another spoon to scoot in into the oil .Gently fry the fish puffs until golden in colour .

4. The puffs can be kept in the refrigerator for 2~3 days.

5. Clean the mushrooms and soak to softened . Remove the tough stems and rinse . (Keep the water that soaks the mushroom )

6. Heat up a wok and add some oil to sauté the ginger until aromatic , add the mushrooms to fry.

7.Add in the puffs ,cooking wine,oyster sauce, sugar and water to cook.

8.Simmer the above for 2 minutes.

9. Pour the starch mixture and add few drops of sesame oil then serve .

   

鱼丸 /Homemade Fish Balls

在家自制鱼丸不仅卫生好吃(不含硼砂添加剂）而且乐趣无穷；只需用最简单的调味料和使劲摔打鱼浆大概200 下，就可制出Q弹的鱼丸了。(就当着是运动手臂吧! 心情不好时也可以发泄发泄，呵呵！）

Homemade fish balls are delicious and more hygienic with no chemical additives and can be very fun to play with too . You only need a few basic seasonings plus slapping the paste forcefully into the bowl for about 200 counts and you will get a smooth and bouncy fish balls !

材料：Ingredients

600 g 刮好后的鱼青(肉）

Freshly scrapped fish fillet,boneless and skinless

4～5 tbsp 水  Water

2 tsp 盐  Salt

适量 胡椒粉   Some pepper powder

2 tsp 木薯粉   Tapioca flour

几滴 麻油        Few drops sesame oil

作法：. Method 

1. 将水和盐巴混合开匀，待用。

Mix the water and salt , put aside.

2. 将刮好的鱼肉用刀背剁幼，边剁边加入少许盐水。

Use the back of a cleaver to chop the meat until fine ,adding some salt water while chopping .

3. 将已剁好的鱼肉置于一深碗里，拌入胡椒粉、木薯粉和剩余的盐水，然后用手猛力搅打直到鱼浆起胶，接下来加入数滴麻油，再搅打均匀。

Transfer the fish paste to big bowl , add in pepper powder , tapioca flour and the remaining salt water and mix well .Gather the fish paste and slap it back to the bowl until it becomes firm and springy . Add in a few drops of sesame oil and continue the process of slapping for a few more seconds .

4. 将手粘湿，然后抓起一团鱼浆，用虎口挤出鱼浆，另一只手拿粘湿的勺子将鱼丸刮下来，投入冷水锅里，（每刮一颗丸子就要把勺子再粘湿，避免鱼浆粘在勺子上）开小火煮至鱼丸浮起，捞出鱼丸放在汤碗里，加入上汤，调味完毕即可上桌。

Wet one hand and gather some fish paste with your palm and squeeze them out ,at the same time use a spoon dipped into water and scoop out the balls . Drop the balls into a pot of cold water and cook with low heat until they float up .Dish up and put into a bowl and serve with some broths of your choice .

姜烧沙丁鱼 / Sardines simmered ginger

多数人买鲜沙丁鱼回来不是煎炸就是烧酸辣汤，我平时都很少煎炸食物，害怕被油溅到 ：-（ 有朋友建议我用箩筐遮住脸，那么就不怕被油溅到了啦 ！ 哈哈!

今天这道姜烧沙丁鱼的材料简单易做又好吃，只是会比较费时，不是说慢工出细活吗 ？：））

Sardines are often deep fried or made into spicy sour soup by most people. I don't always deep fry my food as I am scared of the oil splatter . A friend told me to use a bamboo colander to cover my face whenever I wish to deep fry my food , what a genius idea ! Ha ha ha 

This dish uses simple ingredients and the methodology is easy. The only catch is the time required to cook but everyone knows hard work and long hours pay off in the end :-)

材料 ：  Ingredients 

6 pcs 沙丁鱼 ，7～8 寸长，去头  Fresh sardines, about 7~8 inches, remove heads and intestines

10 g 姜，切细   Ginger, thinly sliced

300 g 水   Water

200 g 米醋   Rice vinegar

100 g 料理酒   Sake

100 g 米瀮   Mirin

300 g 水   Water

2 tsp 糖   Sugar

5 tbsp 头抽   Premium soy sauce

配料：   Garnishes

适量 姜，去皮，切丝，泡冷水10 分钟，捞起，备用

Some ginger, peel the skin and slice thinly, soak in cold water for 10 mins, drain.

适量 青葱，切细

Some scallion, chopped

作法 ：   Method

1. 将已膛好的沙丁鱼放到一个装淡盐水的盆里清洗，然后在流动的水喉下洗净。

Wash the sardines in salt water and wash under running tap water until it runs clear.

2. 将鱼排好放到锅里，加入300 g 水和米醋， 用日式木盖盖上，开火烧开后转中火焖15分钟。按着木盖将米醋水倒掉。

Layer the sardines in a pot , add the 300g water with vinegar, cover with a drop lid, bring to a boil then turn to medium and simmer for 15 minutes.Press down on the drop lid and pour away the liquid.

3. 将酒丶米䨬、水、糖 和姜丝加入，再用木盖盖上，开火烧开后转中火焖煮30 分钟 ，或至水量减半。

Add the sake, water, sugar and sliced ginger to the pot ,cover with the drop lid and bring to a boil over high heat, reduce the heat to medium to simmer for 30 minutes ,or until the liquid is reduced by half.

4.  调入头抽后，再煮至汤汁浓稠，大约 10 分钟。

Add the soy sauce and continue to simmer until the amount is once more halved, about 10 minutes.

5. 移开木盖， 用汤勺不断的把汤汁淋于鱼面上，至到剩下几大匙汤汁，熄火。

Remove the drop lid, spoon the sauce over the fish until the liquid is reduced to a few tablespoon,remove from heat.

6. 将鱼排好于碟中，淋上汤汁，撒上姜丝和葱花。

Serve the sardines and sauce with sprinkles of ginger slice and chopped scallion .

三文鱼头味噌汤

三文鱼头味噌湯美味健康又易做，很适合忙碌的上班族和在外求学的学生，只需要半个小时，一锅热腾腾的汤就煮好了。你可以配着米饭吃，也可以加入乌冬面一起烧来吃。

材料：

1 个 三文鱼头（大约350g）用少許盐、黑胡椒粉 和1大匙料酒腌制一会

2～3片 姜

1 根 大蒜，斜切段

1 个 红萝卜，切块

适量 大白菜，切块

少许 裙带菜，用水稍微冲洗

少许 蘑菇，切片

1盒 嫩豆腐，切小块

1小匙 堅魚粉

1大匙 味噌

1大匙 味霖

4杯 水

做法：

1. 把水烧开，加入姜片、大蒜、红萝卜、大白菜、群带菜和鲣鱼粉，煮开后转小火煮5分钟。

2. 取一些热汤调稀味噌和味霖，备用。

3. 加入鱼头 和 蘑菇，以小火煮约3分钟。

4.把汤熄火后加入豆腐和调稀的味噌拌匀。

5. 撒上一些青葱即可食用。

Salmon Fish Head Miso Soup

This is another miso soup recipe that is deliciously healthy and easy to cook .

Ingredients :

1 Salmon fish head , marinade with some salt, black pepper powder and sake 

2~3 pcs Ginger

1 Leek, sliced 

1 Carrot, cut into pieces

Some white cabbage, cut into pieces

Some wakame seaweed,lightly wash 

Some button mushrooms, sliced 

1 block Silken tofu, cut into pieces 

1tsp Dashi powder

1tbsp Miso

1tbso Mirin

4 cups Water

To make :

1. Boil the water and add in the ginger,leek,carrots,white cabbage ,seaweed and dashi powder, let it come to a boil and lower the heat to cook for 5 minutes.

2. While the soup is simmering , place the miso and mirin in a bowl and thin with some hot broth.

3. Add the fish head and mushroom to the soup and simmer for about 3 minutes.

4. Off the heat and add the tofu and miso mixture  to the soup,adjust the seasoning.

5.Garnish with some chopped spring onion before serving