Suggested Recipe 建議食譜
鮑魚撈蝦子麵 (1-2人份) 蝦籽撈麵，是港式經典撈麵。其獨特之處，就是用粒粒蝦籽與生麵(雲吞麵)撈在一起。有些人加甜辣的濃汁、也有些人加上肉絲，吃起來有彈牙口感，非常滋味。今次介紹的是用一個非常簡單的做法，以嘉禾蝦籽麵 crossover 李錦記即食鮑魚， 鮑魚汁完美融合於蝦籽麵之中，味道非常吸引，可以說是絕配，大家不妨試試。
預備食材: - 嘉禾食品廠的蝦籽麵1-2個 (粗或幼，悉隨專便) - 自選配菜 (菜心、白菜、 豆苗) - 李錦記即食鮑魚1罐 - 油少許 - 煮麵的水2小碗 做法: - 把李錦記即食鮑魚連罐用水燉熱。 - 把配菜用水 (加少許油) 煮熟， 然後放在一旁備用。 - 把兩小碗水放入鍋中煮滾 (注意:不要太多水)，放入蝦籽麵。把麵用筷子弄散。 - 想要麵質比較軟的，可以煮久一點。大家可以跟隨自己的喜好自行決定煮麵的時間。 - 把麵撈起放入碟中，湯底倒到另外一個小碗中 (湯底千萬不要倒掉，那是精華所在)。 - 打開李錦記即食鮑魚，用筷子將鮑魚放在麵上，旁邊放上配菜，然後把鮑魚汁淋蓋在麵上。 - 完成。 |
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Japanese Gyoza 日式餃子
Do you want to cook a Japanese Gyoza that is juicy inside but crispy outside? The following method is very easy. All you needed is a Pan (preferring the one with glass lid). these method also work with most of our dumplings.
Step 1:
heat your pan with medium high heat level. once it's heated, add 4 teaspoons of oil into the pan.
Step 2:
place the gyoza on the pan. you can fill up the pan if necessary.
Step 3: Add water until it covered 1/3 (or up to 1/2) of the gyoza.
Step 4: Cover the lid and let it cook.
*** Please be careful about the water over-evaporated
Step 5: Remove the lid when you see the water is almost evaporated.
Step 6: Use a long chopsticks to turn over each gyoza (to allow it to pan-fried the top part)
Step 7: Serve the gyoza with the Japanese Gyoza sauce.
Step 1:
heat your pan with medium high heat level. once it's heated, add 4 teaspoons of oil into the pan.
Step 2:
place the gyoza on the pan. you can fill up the pan if necessary.
Step 3: Add water until it covered 1/3 (or up to 1/2) of the gyoza.
Step 4: Cover the lid and let it cook.
*** Please be careful about the water over-evaporated
Step 5: Remove the lid when you see the water is almost evaporated.
Step 6: Use a long chopsticks to turn over each gyoza (to allow it to pan-fried the top part)
Step 7: Serve the gyoza with the Japanese Gyoza sauce.
