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【旺角宵夜】抵!! $98卜卜蜆火鍋 紫菜腐皮卷＋流心蝦丸
最近大熱的澳門卜卜蜆火鍋，旺角不特止有得食，宵夜時段更只賣$98，數過有約90隻蜆，夠4-6人食，比澳門的無咁濃蒜味。食完蜆打邊爐，必吃即叫即炸的紫菜腐皮卷，比普通版本多一重脆口感；另有流心奶黃蝦丸，蝦膠彈牙，有陣鹹蛋黃香。另有龍蝦海鮮鍋，超多料，火鍋後仲可用湯底加芝士做拉絲泡飯，試幻想火鍋後的濃湯加芝士⋯⋯Crazy～
$98卜卜蜆優惠時間：星期一至日 9:30pm後 （9:30pm前正價$168）
為食仔海鮮火鍋專門店
地址： 旺角白布街4號地舖
電話：2811 1666／5334 8198
供應日期：由即日至4月30日
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IG：instagram.com/hellopinkey
仲有 youtube.com/hellopinkey
🍀第二十三集🌳健康食平D食譜🌿
哪些食物有助降低膽固醇？「大豆芽木耳旺菜黃酒肉片湯」用多款健康食材，煲出清甜滋味。清酒煮花蛤亦可搞搞新意，今集教煮「金不換火焰花蛤」😋😋😋
燕麥片含豐富膳食纖維，混合蝦膠再釀入雞髀菇，帶來雙重口感。6號笑指錄影廠是「藝人飯堂」，這次引來哪位為食之人？印度米粒粒分明，加入多種香料炮製「印度黃薑免治羊肉飯」，還能辟除羊肉羶味🤗🤗🤗
🤣今日唔同工人姐姐爭廚房！🤣回到家已經見到呢碟我教她做的＂玉環帶翠＂效果不錯！味道也很好！做法很簡單，大家如果喜歡吃爽脆的口感一定要試吓！
材料：
1）青豆角：用油鹽糖水，焯一焯定色去青味！
然後編織成一個圓圈，釀入蝦膠，然後再煎！因為蝦膠已經調好味道，所以煎時就不用再加任何醬汁了！
2）蝦膠：可以選擇自制，或買現成的（回來再加工）💪💪
🌷之前煮呢個菜嘅時候，第一個發浮現係我腦海嘅就係＂釀玉環＂🤣楊氏＂玉環＂，所以我改個菜名叫＂玉環帶翠＂
#飯桌上的風景 #玉環帶翠
⬇️⬇️English recipe follows⬇️⬇️
團年白切雞：
材料：
冰鮮雞1隻
處理：
1. 用粗鹽醃雞，去雪味，腥味，放入雪櫃。
2. 斬去雞腳，洗淨。
3. 洗淨所有鹽分。
4. 除去雞膏及雞肺，洗淨，擎乾水。
烹調：
1. 浸雞入大滾水。
2. 滾水浸入雞體內，將血水流出。
3. 2斤半以上的雞浸40分鐘。2斤半以下的雞浸30分鐘。
4. 水開始滾，收至最慢火浸雞。
5. 冚蓋，但不要完全蓋住煲，留一條縫隙。
6. 浸了22分鐘左右，將雞體內的水再倒出，雞體內重新注入滾水。
7. 已經浸了40分鐘，轉至最大火，將煲內水滾起，水滾，冚蓋，熄火，焗5~10分鐘。
8. 預備大量冰，加入水。
9. 打開煲蓋，有雞香味，表示雞已浸熱。
10. 拿起雞，由最熱水放入最冰水，雞肉收縮，啫喱凝固最好食，浸冰水30分鐘。
11. 雞油浮上面，擎乾水，吹乾30分鐘以上。
12. 斬去雞頸。
13. 起出雞翼、雞脾，切開胸及背脊，切走頸部肥膏及雞尾。
14. 斬雞背脊。
15. 斬雞胸。
16. 斬雞脾。
17. 斬雞翼。
18. 斬雞腳。
19. 完成。
Steamed chicken:
Ingredients:
Frozen Chicken 1 No.
Preparation:
1. Season chicken with cooking salt to remove unpleasant smells and tastes. Then put it into refrigerator.
2. Cut away chicken feet. Rinse thoroughly.
3. Rinse salt thoroughly.
4. Remove chicken fat and lung, then rinse thoroughly and hang dry.
Steps:
1. Soak chicken in boiled up water.
2. Soak boiled water into body of chicken, rinse blood in chicken.
3. Chicken with weight 2 1/2 catty or above, soak for 40 minutes. Chicken with weight 2 1/2 catty or less, soak for 30 minutes.
4. Water starts to boil up, soak chicken in water at the lowest flame.
5. Put lid on pot, but leave a gap between lid and pot.
6. Already soaked for 22 minutes, pour out water from body of chicken, then fill boiled water into body of chicken.
7. Already soaked for 40 minutes, turn to high flame boiling up the water in pot, water boils up, keep the lid shut, turn off flame, for 5~10 minutes.
8. Prepare a lot of ice cubes, add water to ice.
9. Lift up the lid of pot, if you can feel the goid smell of chicken, means it is alteady cooked well.
10. Take out chicken, immerse into iced water, it will be shrunk, jelly under skin of chicken is yummy, soak for 30 minutes.
11. Chicken oil is slunk on water, hang dry, blowdry for 30 minutes.
12. Cut out chicken neck.
13. Cut out wings, legs, cut breast and back into pieces. Dispose fat in neck and back, cut away fat in neck and tail of chicken.
14. Cut back of chicken well.
15. Cut breast of chicken.
16. Cut chicken leg.
17. Cut chicken wings.
18. Cut chicken feet.
19. Complete.
玫瑰露豉油雞https://www.youtube.com/watch?v=mLNKRT-zsGs
電飯煲鮑魚汁雞https://www.youtube.com/watch?v=4zIvZTxI5XE&t=1s
冰鎮白切雞https://www.youtube.com/watch?v=Koeg1QjyX38&t=1s
豉油雞翼 https://www.youtube.com/watch?v=W3I7uMXxk_s
橙汁雞粒https://www.youtube.com/watch?v=oqe9toDkNGw
全年白切雞https://www.youtube.com/watch?v=b9sbX95ExKQ
鹽焗雞(上)
https://www.youtube.com/watch?v=QM-Y-2RzEco&t=3s
鹽焗雞 (下)
https://www.youtube.com/watch?v=f3DzNufuiB0&t=20s
盆菜 https://www.youtube.com/watch?v=intEQf1Twlg&t=6s
團年雞 https://www.youtube.com/channel/UCDfTo6oLw_ZcVfepgTgD_Kg
鴻運當頭雞
https://www.youtube.com/watch?v=Jz3QWxZWFb0&t=73s
椰汁蝦碌https://www.youtube.com/channel/UCDfTo6oLw_ZcVfepgTgD_Kg up
海參鴨掌https://www.youtube.com/channel/UCDfTo6oLw_ZcVfepgTgD_Kg
乾冬菇 https://www.youtube.com/watch?v=qxFbzAlvePw://www.youtube.com/watch?v=qxFbzAlvePw
茄子皇https://www.youtube.com/watch?v=PvDMe7lghRQ&t=595s
紅燒龍躉魚尾(( 一年好到尾)) https://www.youtube.com/watch?v=GRlNx-FC1dQ&t=10s
龍蝦https://www.youtube.com/watch?v=7WD3d9idZr4
生菜螺片https://www.youtube.com/channel/UCDfTo6oLw_ZcVfepgTgD_Kg
蝦膠https://www.youtube.com/watch?v=ieQdX1wrx1U&t=2s
炒帶子https://www.youtube.com/watch?v=qRCfdwC2OBM&t=1s
鮑魚素翅 https://www.youtube.com/watch?v=_ea25fgkXHE&t=17s
醉豬手 https://www.youtube.com/watch?v=KEWGOiw4T90
蘿蔔糕 https://www.youtube.com/watch?v=HHOc4eoSnKs&t=613s
年糕https://www.youtube.com/watch?v=44qE_PjaHwg&t=2s
翠塘豆腐 https://www.youtube.com/watch?v=WSkH7wd_D1I&t=47s
團團圓圓 冬瓜蓉https://www.youtube.com/watch?v=jqV_4AvYDV0
鹽焗雞 上https://www.youtube.com/watch?v=QM-Y-2RzEco
鹽焗雞 下 https://www.youtube.com/watch?v=f3DzNufuiB0
粉絲蟹煲https://www.youtube.com/watch?v=pzbmjDacPnI
羊腩煲
https://www.youtube.com/watch?v=jRw8qchwe1Q&t=8s
蘿蔔花甲https://www.youtube.com/watch?v=CJxwuVnSXxM&t=19s
紅豆沙湯圓https://www.youtube.com/watch?v=Io1hmi87lR4&t=541s
糖醋骨https://www.youtube.com/channel/UCDfTo6oLw_ZcVfepgTgD_Kg
⬇️⬇️English recipe follows ⬇️⬇️
初一南乳粗齋：
材料：
南乳（大）
黃芽白1個
甜竹一塊
炸支竹1包
綠豆粉絲
髮菜
配料：
金針
雪耳
黃耳
冬菇
白雲耳
雲耳
處理：
1. 黃芽白切大塊，洗乾淨。
2. 全部配料，浸軟，擎乾水。
3. 髮菜洗淨。
4. 炸支竹，清水浸軟。
5. 甜竹，清洗乾淨，剪一條條。
烹調：
1. 放600毫升油落鑊，中火燒熱。
2. 放粉絲，炸至脆身夾起，倒起油。
3. 爆香黃芽白，不要將材料及蔬菜出水，這樣炆齋，味道會更加好，冚蓋繼續炆。
4. 另一邊鑊，放1茶匙油爆香南乳，轉細火，壓爛南乳，加100毫升水，煮開南乳。
5. 加入配料，爆香及吸收味道，炒勻。
6. 加入支竹及髮菜，加入50毫升水，加1粒冰糖，開大火，炆一炆。
7. 另一邊，黃芽白已炆腍，加入配料及1湯匙豉油炒勻，冚蓋炆10分鐘。
8. 加入甜竹，炆10分鐘。
9. 放粉絲，攪勻吸收水分，再炆2分鐘，完成。
Braised vegetables:
Ingredients:
Fermented bean curd
Peking cabbage 1 No.
Sweet bean curd 1 slice
Fried bean curd 1 pack
Mung bean vermicelli
Fat choy
Toppings:
Datlily
Snow fungus
Yellow fungus
Mushrooms
White fungus
Black fungus
Preparation:
1. Cut Peking cabbage into big pieces, rinse.
2. Toppings, soak and hang dry.
3. Rinse fat choy.
4. Soak fried bean curd until it is soft.
5. Sweet bean curd, rinse and cut into slices.
Steps:
1. Heat up 600ml oil at medium flame in wok.
2. Deep fry vermicelli until it is crispy, put aside. Pour the oil in a bowl.
3. Fry Peking cabbage, do not soak vegetables in water. Just braise in this way, it will be more yummy. Continue to braise with lid on top.
4. Put 1 tsp oil to fry fermented bean curd in another wok. Turn to low flame, squeeze fermented bean curd, add 100ml water, mix well with it.
5. Put toppings, fry and absorb the taste of seasonings, fry well.
6. Put bean curd as well as fat choy and 50ml water, put a rock sugar cube, turn to high flame to braise.
7. On the other side, Peking cabbage has been cooked well, on the other side, fry well with ingredients and 1 tbsp light soya sauce. Put lid on top and braise for 10 minutes.
8. Put sweet bean curd, braise for 10 minutes.
9. Put vermicelli, mix well in order to absorb the sauce, braise for 2 minutes more. Serve.
盆菜 https://www.youtube.com/watch?v=intEQf1Twlg&t=6s
團年雞 https://www.youtube.com/channel/UCDfTo6oLw_ZcVfepgTgD_Kg
鴻運當頭雞
https://www.youtube.com/watch?v=Jz3QWxZWFb0&t=73s
椰汁蝦碌https://www.youtube.com/channel/UCDfTo6oLw_ZcVfepgTgD_Kg up
海參鴨掌https://www.youtube.com/channel/UCDfTo6oLw_ZcVfepgTgD_Kg
乾冬菇 https://www.youtube.com/watch?v=qxFbzAlvePw://www.youtube.com/watch?v=qxFbzAlvePw
茄子皇https://www.youtube.com/watch?v=PvDMe7lghRQ&t=595s
紅燒龍躉魚尾(( 一年好到尾)) https://www.youtube.com/watch?v=GRlNx-FC1dQ&t=10s
龍蝦https://www.youtube.com/watch?v=7WD3d9idZr4
生菜螺片https://www.youtube.com/channel/UCDfTo6oLw_ZcVfepgTgD_Kg
蝦膠https://www.youtube.com/watch?v=ieQdX1wrx1U&t=2s
炒帶子https://www.youtube.com/watch?v=qRCfdwC2OBM&t=1s
鮑魚素翅 https://www.youtube.com/watch?v=_ea25fgkXHE&t=17s
醉豬手 https://www.youtube.com/watch?v=KEWGOiw4T90
蘿蔔糕 https://www.youtube.com/watch?v=HHOc4eoSnKs&t=613s
年糕https://www.youtube.com/watch?v=44qE_PjaHwg&t=2s
翠塘豆腐 https://www.youtube.com/watch?v=WSkH7wd_D1I&t=47s
團團圓圓 冬瓜蓉https://www.youtube.com/watch?v=jqV_4AvYDV0
鹽焗雞 上https://www.youtube.com/watch?v=QM-Y-2RzEco
鹽焗雞 下 https://www.youtube.com/watch?v=f3DzNufuiB0
粉絲蟹煲https://www.youtube.com/watch?v=pzbmjDacPnI
羊腩煲
https://www.youtube.com/watch?v=jRw8qchwe1Q&t=8s
蘿蔔花甲https://www.youtube.com/watch?v=CJxwuVnSXxM&t=19s
紅豆沙湯圓https://www.youtube.com/watch?v=Io1hmi87lR4&t=541s
糖醋骨https://www.youtube.com/channel/UCDfTo6oLw_ZcVfepgTgD_Kg
⬇️⬇️English recipe follows ⬇️⬇️
糖醋排骨：
材料：
急凍一字排1斤
鎮江骨醋
冰糖4粒
處理：
1. 一字排，清水沖乾淨，擎乾水。
2. 冰糖，清水沖乾淨。
3. 一字排調味：
a. 生粉1/2茶匙
b. 雞粉或鮑魚汁1/2茶匙
c. 油1茶匙
撈勻，醃10分鐘。
烹調：
1. 中火在鑊中燒熱1湯匙油。
2. 放一字排，轉中慢火，繼續煎2分鐘。
3. 一字排煎至焦香，反轉排骨繼續煎。
4. 煎了大約2分鐘，放冰糖。
5. 加入鎮江骨醋100毫升、2粒大冰糖，及150毫升水，蓋過骨面，大火滾起。
6. 大火滾起後2分鐘，轉中慢火，炆15分鐘，搖一搖鑊，檢查一下，剩下多少水分，再炆5分鐘。
7. 又再炆了5分鐘，試一試味，味道未夠的話，可以再加入骨醋，煮多1分鐘。
8. 完成，上碟。
Sweet and sour spare ribs:
Ingredients:
Spare ribs 1 catty
Zhenjiang spare rib marinade
Rock sugar 4 cubes
Preparation:
1. Spare ribs, defrost with tap water. Hang dry.
2. Rock sugar, rinse with tap water.
3. Season the pork:
a. Tapioca starch 1/2 tsp
b. Chicken powder or abalone sauce 1/2 tsp
c. Oil 1 tsp
Mix well, season for 10 minutes.
Steps:
1. Heat up 1 tbsp oil at medium flame in wok.
2. Put spare ribs in wok. Turn to medium~low flame, continue to fry 2 more minutes.
3. Colour of spare ribs has been turned to golden brown, flip over the pork and continue frying.
4. Put rock sugar cubes after frying for 2 minutes.
5. Add 100ml Zhenjiang spare rib marinade, 2 big rock sugar cubes and 150ml water, just cover up the pork. Boil up at high flame.
6. Turn to medium~low flame after boils up, braise for 15 minutes.
6. Check if there is enough sauce for braising 5 minutes more.
7. Have already braised for another 5 minutes. Taste it, add spare rib marinade if necessary. Braise for 1 minute more.
8. Complete. Serve.
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甜心蛋角https://www.youtube.com/watch?v=qkxRa16OpZk&t=9s
香煎三文魚
https://www.youtube.com/watch?v=1axZrUdZEJo&t=20s
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