Fish stock/魚高湯
魚骨魚頭 200g
洋蔥 四分一個
乾蔥 一粒
大蔥 10 cm
西芹 10 cm
茴香 15 g
白酒 50 g
清水 1 L
香草束 1 束
1.切碎所有蔬菜
2.用牛油低火炒香菜蔬
3.蔬菜炒軟後加入魚骨炒至變成白色
4.加入白酒炒至沒有酒精味
5.入清水並放入香草束
6.高湯滾後轉細火煲三十分鐘
7. 隔渣後取出清湯便完成
Ingredients
Fish bones and head 200g
Leek 10 cm
Celery 10 cm
Onion 1/4 pc
Shallot 1pc
Fennel 15 g
White wine 50 ml
Water 1 L
bouquet garni 1 pc
1.Small dice all veggies
2.Stir fire veggies in sauce pan under low heat
3.Stir fry fish bone till white color add white wine
4.When the alcohol burn out then pour in water
5.Put in bouquet garni
6.Simmering for 30 mins after boiled
7.Sieve the stock
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#金目鯛
# 魚高湯
# Uncle Ray food lab
# R叔食堂 #R叔飯堂
# Cooking
...
https://www.youtube.com/watch?v=FRUfpCKGScE
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Simmered Japanese Pumpkin/日式煮南瓜
我想趁著萬聖節做一個南瓜煮的菜式,這個是一個比較簡單嘅日式菜-日式煮南瓜. 簡單,易煮,快捷,好味!無論小朋友,老人家和大朋友都鍾意食!
材料包括
日本南瓜 一個
日式高湯 300 ml
糖 3 tbsp
醬油 3 tbsp
味醂 2 tbsp
1. 南瓜切開一半
2.取走南瓜籽同南瓜囊
3. 把南瓜切成小塊
4.南瓜皮切出倒角
5.整烘焙紙落蓋
6.加入300 ml日式高湯
7.加糖加豉油加味淋
8.蓋上烘焙紙落蓋
9.煮食到熟透便完成
10. 加上少許味淋和芝麻裝飾便完成
Ingredients:
Japanese Pumpkin 1 piece
Dashi 300ml
Sugar 3 tbsp
Soy Sauces 3 tbsp
Mirin 2 tbsp
How to cook?
1. Cut the pumpkin in half
2. Take out all the seeds
3. Cut the pumpkin into 5 cm by 4 cm
4. Cut off the edges of the pumpkin
5. Make a parchment paper lid
6. Add 300 ml of dashi
7. Add 2 tbsp of sugar
8. Add soy sauces and mirin
9. Cover the pumpkin with parchment paper lid
10.Check the pumpkin softness
11.Add a dash of mirin and sesame for decoration.
# Uncle Ray # Uncle Ray Food Lab
# Simmered Japanese Pumpkin #日式煮南瓜
...
https://www.youtube.com/watch?v=PqGLVcmI6F0
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咁多種日本食品之中我最常食的是日式炸豬扒飯了, 無論是咖哩炸豬扒飯,還是滑蛋炸豬扒飯都是我的至愛! 早前在疫情期間減少外出食飯,我最想食的便是炸豬扒飯了! 我自己最討厭的便是在家做油炸食物,但是為了能夠吃到我最愛的炸豬扒,冇辦法! 為了食到心中最愛,麻煩啲都要去做!
其實在家製作吉列豬扒或者任何油炸食物,都是非常容易的! 最難處理的事,炸完豬扒的油如何處理,近年日本出了一種新產品,只要放入炸油內便能將炸油凝固方便作垃圾處理!
吉列豬扒除了用油炸之外還可以用半煎炸的方法去處理! 希望不久的將來我會加入半煎炸的咖哩吉列豬扒飯影片!
滑蛋吉列豬扒丼 (四人份)
豬扒四塊
洋蔥一個
日式高湯200ml
清酒100ml
薄口醬油 4湯匙
味琳兩湯匙
糖兩湯匙
雞蛋七隻
麵粉適量
麵包糠適量
1. 混合日式高湯,糖,味琳,清酒,薄口醬油在一起
2. 慢火加熱把糖融入醬汁
3. 洋蔥切薄片
4. 豬扒切成相同厚度
5. 斷筋並在豬扒邊切幾刀,減少豬扒炸的時候變形
6. 豬扒加入鹽和胡椒粉調味
7. 醃肉幾分鐘
8. 其中兩隻蛋放在另一容器內備用
9. 另外五隻蛋放進另一容器內作滑蛋之用
10. 輕輕把雞蛋打勻
11. 首先在豬扒上薄薄的塗上一層麵粉
12. 沾上蛋液後,塗上一層麵包糠
13. 油溫加熱至170度便可放進豬扒並炸至兩面金黃
14. 豬扒切成數片
15. 將豬扒汁和洋蔥煮滾
16. 加入豬扒和蛋液並且冚蓋
17. 蓋後的雞蛋會煮得比較熟
18. 想要煮成滑蛋不用冚蓋並用低火去煮
19. 把豬扒和滑蛋放進飯面上便完成了
Pork Chop 4 pcs
Onion 1 pc
Dashi 200 ml
Sake 100 ml
Usukuchi 4 tbsp
(Light color soy sauce)
Mirin 2 tbsp
Sugar 2 tbsp
Egg 7 pcs
AP flour note
Japanese Panko note
1. Mixed the dashi, sugar, mirin, sake and soy sauce together.
2. Melt the sugar under low heat
3. Cut the silver and edge of the pork in which prevent the pork get shrink.
4. Season the pork with salt and pepper
5. Finely slice the onion
6. Slightly beat two eggs in a container for cutlet.
7. Slightly beat 5 eggs in another container for scramble egg.
8. Put a thin layer of flour over the pork.
9. Dip 8 into the 6.
10. Cover 9 with Japanese Panko.
11. Deep fried the pork in oil at 170 C until the pork become golden brown.
12. Cut the pork into a few pieces
13. Put 2 into a small sauce pan with onion.
14. When the sauce is boiling put the pork in.
15, Lower
...
https://www.youtube.com/watch?v=1ldscQ9fDsE
在日本餐廳食熟食的時候, 我經常會點西京燒這道菜, 原因是家人比較喜歡吃魚, 其中西京燒所用的銀雪魚肉質會比較嫩滑, 但有時候有些不良的餐店會使用平價比目魚代替貴價銀鱈魚, 比目魚魚肉質比較鬆散比較削! 在多倫多賣的魚大部分都是淡水魚 , 淡水魚一般魚腥味比較重,有時候更有些泥味! 所以盡可能我也不會選擇淡水魚,那麼魚海大部分都是雪藏, 價錢也不菲! 所以在多倫多我經常會買的是三文魚, 價錢比較合適也比較好味! 三文魚 除了最簡單的香之外, 一般 我會用味噌焗三文魚,做法簡單非常適合繁忙人事.
味噌在多倫多也有不少選擇, 但是比起香港腳差得很遠! 西京燒是使用白味噌中的西京味噌,在多倫多買不到西京味噌, 我選用了味道比較甜的白味噌代替. 如在世界各地的網友買不到甜的白味噌, 可以選用顏色較淺的味噌代替, 但使用前, 請要用舌頭嘗試後才使用, 因為有些味噌咸度比較高, 使用時可能要加入糖分!
今次我做的西京燒三文魚是我在多倫多經常食用的煮法, 我在多倫多找到了不同的味噌使用, 出來的效果也不盡相同! 如有機會可能嘗試不同味噌,找出自己喜歡的口味!
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四至六人份
三文魚銀鱈魚 一磅
西京味噌/ 白味噌 200克
清酒60毫升 或
(味淋/清酒 各30毫升)
鹽適量
糖適量
味淋(裝飾用) 60 毫升
日式蛋黃醬適量
壽司薑 適量
1.三文魚切成兩三毫米厚
2.用鹽和糖醃10至20分鐘
3.用清水洗去三文魚柳身上的鹽和糖
4.用廚房紙徹底抹乾魚柳
5.把清酒和味噌一起混合
6.把三分一的味噌抹在容器上
7.用棉布隔開味噌,三文魚放在棉布上面
8.在魚身上放上一層棉布
9.把淨下的味噌全部抹在棉布上
10.用保鮮紙包好後放入雪櫃
11.醃最少8小時, 最多24小時
12.用最竹籤或鋼針串起三文魚柳,放在烤盤上
13.在烤盤內倒入適量清水,烤焗時可保持三文魚柳濕潤
14.烤焗爐開頂火, 烤焗約四分鐘
15.檢查三文魚烤焗情況
16.反轉三文魚柳在三文魚柳上下兩面擦上一層味淋
17.240C烤焗四分鐘
18.再次在三文魚柳擦上一層味淋
19.完成
Salmon/Cod Fillet 1lb
White Miso 200 g
Sake 60 ml
Or
(Mirin 30 ml/Sake 30 ml)
Salt note
Sugar note
Mirin for Glazing 60 ml
Mayo note
Sushi ginger note
1.Slice Salmon into 3mm thickness
2.Marinate with salt and sugar for 10-20 mins
3.Clean away the salt and sugar, pad dry
4.Mix miso with sake
5.Spread a layer of miso on a try
6.Cover with cheesecloth
7.Put the salmon fillet over the cheesecloth
8.Cover the fish with cheesecloth and spread the remaining miso over it.
9.Marinate 8 - 24 hrs
10.Put the fish on a strewer and put it over a tray
11.Pour some water into the tray
12.Oven 240C 4 mins
13.Flip the fish and brush a layer of mirin all over the fish
14.Oven 240C 4 mins
15.Brush a layer of mirin on the fish
16.Done and enjoy
#r叔飯堂 #uncleRay Food Lab
#Oven bake miso salmon #西京燒三文魚#味噌焗三文魚
#西京燒 #miso salmon
...
https://www.youtube.com/watch?v=1gGvb3m_tUA
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MeWe address:
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Lbry:
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有多朋友同我講佢話Uncle Ray你煮啲餸難度咁高,一般人好難學去做! 有冇啲簡單一點嘅餸呀!
今次我做咗呢一個應該比較簡單嘅煎雞扒, 希望你哋鍾意囉!
香煎雞扒配輕咖哩汁
材料包括
雞上髀肉三片
洋蔥四分一個
蒜頭一瓣
乾蔥一粒
白酒25ml
牛奶25ml
雞高湯100ml
麵粉20克
食油十克
咖哩粉適量
1.首先切去多餘的脂肪,雞脾和筋膜
2.雞肉輕輕切幾刀,用針在雞皮和雞肉打孔
3.在雞皮和雞肉灑上鹽和胡椒粉
4.輕輕在雞皮和雞肉上抹上一層薄薄的麵粉
5.製作麵撈: 用相等份量的油和麵粉混合在一起
6.洋蔥切細粒
7.切開蒜頭取出帶出苦味的蒜心並切細粒.,蒜心會帶出苦味
8.乾蔥切細粒
9.平底鑊把油燒開
10.放入雞扒後後轉中細火 ,記住要雞皮落鑊
11.把煎了一段時間後雞油和水份倒掉,以防雞脾回潮
12.雞皮煮至鬆脆後便可慢火煎雞肉
13.檢查雞肉否煮熟
14.倒多餘油份便可炒香洋蔥和乾蔥
15.再加入蒜蓉並贊白酒
16.再加入雞高湯及咖哩粉
17.和麵撈混合後可加入鮮奶,鹽和胡椒粉
18.如希望醬汁更加有風味和明亮可混進牛油
19.這菜色非常容易處理,希望大家一起使做啦
Chicken thighs 3 pieces
Onion 1/4 pc
Garlic 1 clove
Shallot 1 pc
White wine 25 ml
Milk 25 ml
Chicken stock 100 ml
AP flour 20 g
Oil 10 ml
Curry powder Note
1.Trim Chicken fat, skin and silver
2. Light cut the chicken meat
3. Punch holes on the chicken and season with salt and pepper, put some flour over the chicken.
4. Make roux: mix with same amount of flour and oil
5. Finely dice onion, shallot and garlic
6. Pan fried the chicken thighs with medium low heat
7. Remeber skin down
8. Fried the meat side until the chicken skin is crispy
9. Fried until the chicken meat is done.
10. Degrease the pan and saute the onion,shallot and garlic
11. Add white wine and chicken stock
12. Add curry powder and roux
13. Mix well and add butter
14. Taste and season with salt and pepper
15. Done
# Uncle Ray food lab
# R叔食堂 #R叔飯堂
#香煎雞扒 #咖哩汁 #雞扒 #Pan fried chicken thigh # curry sauce
...
https://www.youtube.com/watch?v=sxFv7zYhTRU
呢一套YouTube可能係我今年最後相嘅影片, 原本希望同龍蝦薯蓉一起上,但是因為我的改變速度實在太慢了,趕不了今次聖誕的當期,實在有點遺憾。 2020年終於過去, 今年因為疫情令到各行各業都大受影響,希望大家有一個快樂聖誕及健康的2021!
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簡易薯蓉和星級薯蓉
材料包括
黃薯 250g
忌廉 50 to 100 ml
牛奶 50 to 100 ml
鹽 適量
白胡椒粉 適量
牛油 20 g
肉豆蔻 適量
星級餐廳薯蓉
1.薯仔放進有鹽的凍水來煮
2.煮熟後去皮,量度重量
3.把50 ml 忌廉和 50 ml鮮奶放進容器內
4.把薯仔壓成薯蓉
5.把薯蓉壓過麵粉篩網,使薯蓉更加順滑牛奶和忌廉煲熱然後加入薯蓉
6.慢慢加入忌廉然後攪勻
7.可加入適量忌廉把薯蓉調到喜愛的濃度
8.加入適量的鹽和胡椒粉
9.磨入新鮮的肉豆蔻完
10.成時可加入牛油並徹底攪勻
Extra silky smooth mashed potato ingredients
Yukon Gold 250 g
Cooking Cream 50 to 100 ml
Milk 50 to 100 ml
Salt Note
White pepper Note
Butter (optional) 20g
Nutmeg Note
1.Cook potato with salted cold water
2.Peel off the potato skin when it is cooked
3.Mashed it with a fork
4.Put 50ml cream and 50 ml milk into a sauce pot
5.Heat the cream mixture under medium high heat
6.When the cream mixture is heated up put in the mashed potato
7.Mix well and add extra cream or milk to your required thickness
8.Add salt and pepper
9.Ground nutmeg and add to the mashed potato
10.Add cold butter and mix well before serve
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# Uncle Ray food lab
# R叔食堂 #R叔飯堂
# 簡易薯蓉 #星級薯蓉
#mashed potato #Restaurant Style mashed potato
...
https://www.youtube.com/watch?v=AMombmyfx0g