M’Espirit 2022-3-31 14:19
[url]https://youtu.be/ftTkpXiuYHI[/url]
唔講唔知原來呢一個菜式到而家都冇人知道佢嘅由來。有人話佢係菲律賓嘅菜式因為只有嗰度先至會用唔同嘅方法去製作海鮮，但係亦有人話蒜頭同牛油呢一個組合係源自於法國。不過係我眼中我先入為主會認為呢一個係越南嘅菜式。
撇除了解佢嘅由來，蒜頭牛油的確係好常見嘅調味料，基本上可以配搭所有嘅肉類海鮮甚至蔬菜。咁不如今次就睇吓點樣整呢一款嘅蒜蓉牛油蝦啦。
我個人建議用有殼的虎蝦，因為咁樣個殼就會變得好香脆。可惜今次我係用冇殼的。
No one knows where this dish comes from. Some people say it's a Filipino dish because only the Fillpinos use different methods to make seafood, but some people say that the combination of garlic and butter originated in France. But in my eyes, my preconceived idea would be that this is a Vietnamese dish.
Aside from understanding its origin, garlic butter is indeed a very common seasoning, and it can basically go with all meat, seafood and even vegetables. Why don't I just take a look at this one-sized garlic butter prawns this time.
I personally recommend using shelled tiger prawns, as that makes the shells so crispy. Unfortunately, this time I used the shell.
===Ingredients===
6-8pcs prawns 大蝦
3g English Parsley Leave 英茜
12-15 cloves Garlic 蒜頭
30g butter 牛油
2g Dried spring onion 乾蔥
TT Salt & Black Pepper 鹽和黑胡椒
===Steps===
Step 1
Cut the garlic into thin slices. Let the surface of the prawn become dry.
將大蒜切成薄片。 印乾蝦的表面。
Step 2
Heat up the pan and melt the butter.
加熱平底鍋並融化牛油。
Step 3
put the prawn and seasoning
放蝦和調味
Step 4
Add garlic and saute them until the garlic becomes golden brown and crispy.
加入大蒜，炒至大蒜變成金黃色和酥脆。
Step 5
Plating with english parsley and dried spring onion
鋪上英式歐芹和乾蔥
M’Espirit 2022-4-1 14:28
[quote]原帖由 [i]足夠跳動的羊腩[/i] 於 2022-4-1 10:35 發表 [url=https://www.discuss.com.hk/redirect.php?goto=findpost&pid=547145020&ptid=30500035][img]https://www.discuss.com.hk/images/common/back.gif[/img][/url]
感謝分享:smile_14: [/quote]
多謝支持👍🏻我會持續出帖
M’Espirit 2022-4-2 19:33
[quote]原帖由 [i]有用果斷的黃豆[/i] 於 2022-4-2 12:31 發表 [url=https://www.discuss.com.hk/redirect.php?goto=findpost&pid=547177179&ptid=30500035][img]https://www.discuss.com.hk/images/common/back.gif[/img][/url]
不錯不錯:smile_o12: [/quote]
多謝支持👍🏻