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Showing posts with label Shanghai cuisine上海菜. Show all posts
Showing posts with label Shanghai cuisine上海菜. Show all posts

6.3.17

油爆蝦Shanghai shrimp stir-fry


這個蝦帶甜且連殼一起吃,外面香脆蝦肉鮮甜。由上海菜師傅教導。蝦的選擇是上海薄殼淡水蝦,肉本身帶甜。香港不易買,師傅說唯有用基圍蝦。上圖使用的是海蝦,正是反面教材,炸好的蝦殼是脆,是硬脆,鮮味中帶鹹。因海蝦厚殼且帶海水味。總的來說,增進知識了。

26.12.16

上海熏魚 Shanghai smoked fish

10:48 Posted by Rita Shum , No comments



繼上一個食譜“糖醋排骨”後,上海師傅教的薰魚做法相對複雜一點。味道甘口帶甜味,熱食香脆肉嫩,冷食甘口肉質有微韌性,浸在汁中,味道更濃。

叫熏魚並沒有進行煙熏,在外食不便宜,因工序不少。除了要調好醬汁,炸魚的火喉非常重要,油温夠高,外脆內嫩; 相反,油温不夠,炸的時間長,魚肉水份流失,口感便會硬。此外,魚肉經醋汁浸過,會再實一點,因此不要過火,好好控制火路。

魚要分次炸,放入過多魚,魚皮會互相黏住而黐爛。若魚切得太薄,炸的時間也容易斷開。不同地方有不同的熏魚汁做法,有些加入香料,五香粉,喜好辣亦加入辣椒。師傅做的着重甘甜,他還說想講究一點,鯇魚切片後需要風乾才可炸,魚的口感風味更佳。    
                    

25.12.16

上海糖醋排骨 Shanghai sweet and sour pork ribs


正宗的上海糖醋排骨非由上海人教導不可。媽媽的朋友文哥師傅做廚幾十年。時不時整上海菜給我吃。今次還親身示範幾款普遍的上海菜。糖醋排骨,油泡蝦,薰魚。還口述正宗醉雞的做法。做包搓餃子皮注意事項。獲益良多。

8.11.16

金華火腿毛豆炒蝦仁 Fried shrimp with Jinhua ham and Edamame


家中常備金華火腿,煮湯底炒餸均可。選購於大型上海雜貨店較理想。流量大,不易買到油膉味,特別含骨部份。一般,淨骨用於熬湯底; 切片部分多用於一般煮食,多是碎片。最常見是一件件的淨肉部分,淺色較柔軟亦不太鹹。深赤色較硬且濃味一點。前者拌菜,後煮煮湯。

18.2.16

雪菜肉絲河蝦上海湯年糕 Shanghainese glutinous rice cake with preserved potherb mustard, shredded pork meat and river shrimp in soup


本身不是上海人卻很愛上海菜。菜的特色是含豐富味道層次, 濃油赤醬, 糖重色豐。調味多用鹹, 甜, 糟和酸。總的來說口味不輕。

上海水精年糕很滑, 條裝要切,相對切片裝較方便。略冲洗便可,不用浸水的。一般煮上海湯年糕加入大白菜, 鹹肉, 金華火腿, 蝦皮蝦米等。 配没有味道的年糕, 要靠湯底。食譜的湯底很惹味, 當中使用竹薑和雪菜, 兩者味道很夾, 配上海麵也可, 落足料呢!

湯年糕食材可於上海雜貨購買(老三陽/新三陽)

材料:
上海切片年糕 1包
雪菜 2棵大 (冲洗數次後浸水半小時,榨乾水), 切幼
瘦肉切絲 少量(少許鹽糖生粉及油略醃)
毛豆 半碗 (煲十分鐘後去殼)
河蝦或蝦仁 半碗
唐芹菜 4條切段
竹薑(乾薑)片 4片或鮮薑片 3片
糖 少許
9. 水 約1.5L

做法:
1. 煲滾水, 放入雪菜和薑片用中火滾20分鐘出味, 加少許糖。
2. 開中大火, 加入肉絲煮一陣。
3. 之後年糕, 當年糕開始軟(要保持有質感, 不宜煮太耐), 便加入毛豆, 唐芹煮幾分鐘。
4. 最後加入河蝦 多煮 1-2 分鐘, 熄火。年糕軟硬度便剛好。



Tips:
個别雪菜有不同鹹度, 宜重複清洗及浸水至少半小時。若煲完20分鐘, 試味後仍鹹。可加㸃熱水中和。選青綠色的較有鮮味。


Ingredients:
Shanghainese glutinous rice cake 1pack (sliced)
2 bunches of preserved potherb mustard (rinsed and soaked for at least 1/2 hour, squeezed and finely chopped)
Shredded pork meat (marinated with a bit salt, sugar, corn starch and oil)
Green soybeans (boiled and pods removed), 1/2 bowl
1/2 bowl river shrimp or other shrimp
Chinese celery 4 stalks (cut into length)
4 pc of Dried ginger pieces or 3pc of fresh ginger pieces
1 teaspoon of sugar
Water around 1.5L

Method:
1. Prepare a Dutch oven, add water, bring to a boil.
2. Add the chopped preserved potherb mustard and ginger. Boil for 20 mins in medium heat, season with sugar.
3. Turn to medium-high heat, add pork, cook about few minutes.
4. Then, the Shanghainese glutinous rice cake, cook until the rice cake are mildly soft. Put the green soybeans and the Chinese celery in. Cook further few mins.
5. Add the river shrimp at last. Cook 1-2min. Off heat.


Tips:
There is different saltiness of the preserved potherb mustard. Make sure to rinse through and soak in cold water for at least 1/2 hour. If the soup is salty after boiling 20 mins at the beginning, just add some hot water for dilute. Choose the one in fresh green is better in taste.

24.8.15

上海回鍋肉 Sauteed sliced pork with pepper and chili sauce ( Shanghai style)


回鍋肉上海版用上甜麵醬和豆瓣醬, 每一片菜和肉都掛上汁。在銅鑼彎時代廣場後面, 有間家庭式上海菜小店。食物煮得很好。特別要讚那個酸辣湯。非常足料。回鍋肉是必食菜, 跟銀絲卷一起吃..超正。老闆説他們不是用五花腩。用比較肥的玻璃肉, 但肥肉部分較爽脆。試了也喜歡...