有冇海鮮意大利飯既食譜??材料要簡單~
中文+英文
thx
海鮮意大利飯~
2008-04-02 1:12 am
回答 (3)
2008-04-02 1:55 am
✔ 最佳答案
海鮮意大利飯~材料︰(兩人份量)
意大利白米
1 杯
雞湯或魚湯
500 毫升
清水
500 毫升
細洋蔥(切粒）
半個
白酒
4 湯匙
橄欖油
少許
蒜蓉
1 茶匙
三文魚扒
1片（切大粒）
蜆肉
半杯
蕃茜(Parsley)(切碎）
少許
鹽及胡椒粉
適量
做法:
1.三文魚塊及蜆肉用橄欖油、鹽及胡椒粉醃一醃。
2.
燒紅鑊，爆香蒜蓉加入三文魚塊及蜆肉，煎熟(或煎至半半熟，在步驟(6)回鍋)，備用。
3.
混合雞湯及清水煮滾，備用。
4.
意大利米洗淨瀝乾，備用。
5.
燒紅鑊加入橄欖油炒香洋蔥粒至金黃色，加入意大利米炒，盛一羹雞湯贊入意大利米飯內，炒至湯水收乾，然後再加一羹雞湯，以同樣方法再炒至收水，直至到用完雞湯為止，大約20分鐘。
6.
加入蕃茜贊入白酒炒至收水，把蜆肉混合意大利米中，加鹽及胡椒粉調味，上碟，然後將三文魚塊舖在意大利米上，用少許蕃茜裝飾，完成。
貼士及後記
1.
意大利飯的料可隨喜轉款，可以右步驟(2)煮至半熟，在步驟(6)回鍋再炒至熟亦可。
2.
若你可怕肥，可在步驟(6)加入少許忌廉和巴拿馬芝士。另可隨意加入茄湯轉味道。
Italian seafood meals ~
Materials: (two weight)
Italy rice
1 cup
Chicken or fish soup
500 ml
Shimizu
500 ml
Small onion (pelletizing)
0.5
Liquor
4 tablespoons
Olive oil
A little
Garlic
1 teaspoon
Salmon expense
1 (cut large tablets)
Clam meat
Cup
Fan Qian (Parsley) (chopped)
A little
Salt and pepper
Appropriate
Practices:
1. Block salmon and clams meat with olive oil, salt and pepper salt a pickle.
2.
Hot pot, plate by adding garlic and clams block salmon meat, Jianshu (or semi-半熟Jianzhi, in step (6) back in), reserve.
3.
Mixed chicken soup and water boil, spare.
4.
Italy Wash brown rice, spare.
5.
Hot onion soup pot by adding olive oil to gold tablets, joined Italy fried rice, a piece of Super Chicken to praise Italy rice, soups or Chaozhi dry, and then with a piece of chicken soup to the same way again Chaozhi or water, until the chicken soup used to date, about 20 minutes.
6.
Fan Qian joined Zan at all liquor Chaozhi water, the clam meat mixed Italy metres, seasoning with salt and pepper, on the plate, and then shop salmon pieces in Italy metres, decorated with a little Fan Qian completed.
Tips and Postscript
2008-04-01 17:57:38 補充：
sorry 因為超過字數所以在這裏補回
1. Italy rice expected to Suixi transfers can be the right step (2) Zhuzhi半熟, in step (6) back in again Chaozhi also cooked.
2.
If you terrible fertilizer, in step (6) by adding a little cream cheese and Panama. Another free to join eggplant soup to taste.
2008-04-02 2:17 am
Seafood risotto (a.k.a. Risotto alla pescatora)
Preparation: 20 mins
Cooking: 20 mins
SERVES 4
Ingredients:
350-400 g (12-14 oz) Carnaroli rice (alternatively Arborio rice)
500 g (1.1 lb) Seafood selection (frozen)
75 ml (3 fl oz) Extra virgin olive oil
2 Cloves of garlic
1 Chilli (mild)
30 ml (2 tbs) Tomato purèe
1 Shallot (finely chopped) - alternatively you can use ½ onion
100 ml (3½ fl oz) White wine
1 Litre (1 ¾ pints) of hot fish stock - 2 stock cubes - (I have to say that you often need more than 1 litre so have some extra stock handy)
2.5 ml (½ tsp) Cracked black pepper
Salt for seasoning
A small handful of flat leaf parsley (roughly chopped)
Directions:
Defrost the frozen fish (do not use the microwave as it partially cooks the fish). Once defrosted, pat the fish dry with kitchen paper.
Clean and dry seafood
First and foremost, before you start cooking, be sure that the first thing you do is to prepare the stock so that it is readily available when required. The best thing to do is to have the stock just simmering, and no more, on the cooker.
Put the olive oil in a large pan. Heat the oil and then add the garlic and the chilli (break the chilli bean in two pieces). Sweat them over a gentle heat until the garlic becomes golden in colour.
When the garlic becomes golden, quickly remove it from the pan and discard it.
Immediately after the garlic is discarded, remove the chilli and discard it.
Now, turn the heat to medium and add the seafood into the pan.
Stir well and cook for no more than 2-3 minutes (remember that the frozen seafood selection is aready pre cooked, so an excessive exposure the the heat would inevitably overcook the seafood); this is to flavour the oil and for preparing the seafood for the last stage.
After 2-3 minutes, quickly remove the seafood (a slotted spoon is ideal for this operation) and put it into a bowl.
2008-04-01 18:19:47 補充：
Set the seafood aside for a later stage (I suggest covering the bowl with foil).
Coming back to the pan, you can see that now we have a lovely flavoured oil wich we will use to start our risotto.
2008-04-01 18:21:18 補充：
Add the finely chopped shallot and sweat over a medium heat for about 3-5 minutes or until the shallot is soft.
Add the rice.
Stir until the rice is completely coated with the oil. You can see that the rice will start to become translucent. Keep stirring and sweat the rice for a minute or two.
2008-04-01 18:22:29 補充：
Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
2008-04-01 18:22:56 補充：
Now, add the stock and turn the heat to medium/low. The stock, which has been kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes.
2008-04-01 18:24:45 補充：
During this stage, do not leave the pan alone and stir regularly (gently).
Now, immediately after the first couple of ladlefuls of stock, add the tomato purèe.
Stir.
This is the colour you should get after the tomato purèe is evenly distributed.
2008-04-01 18:25:14 補充：
Meanwhile you keep going, adding stock as required and stirring (gently). The photograph shows the rice after about 10 cooking. At this stage, check the seasoning and add the slat accordingly.
Also, add the pepper ((½ tsp).
2008-04-01 18:25:37 補充：
After 15 minutes you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). This also means that you have only 3 to 5 minutes left to complete the cooking of the seafood.
2008-04-01 18:25:59 補充：
So, add the seafood into the pan. The seafood is colder than the pan contents so increase the heat (high heat) for few seconds and then return the heat back to what it was before.
2008-04-01 18:26:25 補充：
From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt.
2008-04-01 18:26:44 補充：
Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.
2008-04-01 18:27:05 補充：
In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say half ladle at a time) because at this final stage you do not want the risotto becoming too watery.
2008-04-01 18:27:57 補充：
When the rice is perfectly cooked "al dente", add the parsley and stir for few seconds.
The risotto is ready to be served.
Risotto should be served "all'onda" (like a wave). This means that when you serve it onto the plate, it should still flow a little.
2008-04-01 18:28:20 補充：
With this dish, I would suggest having ome black pepper on the table in case your guests wish to have an extra "kick"!
Buon appetito!
2008-04-01 18:30:55 補充：
材料︰(兩人份量)
意大利白米 1 杯
雞湯或魚湯 500 毫升
清水 500 毫升
細洋蔥(切粒) 半個
白酒 4 湯匙
橄欖油 少許
蒜蓉 1 茶匙
三文魚扒 1片（切大粒）
蜆肉半杯
蕃茜(Parsley)(切碎） 少許
鹽及胡椒粉 適量
2008-04-01 18:33:33 補充：
做法:
1.三文魚塊及蜆肉用橄欖油、鹽及胡椒粉醃一醃。
2. 燒紅鑊，爆香蒜蓉加入三文魚塊及蜆肉，煎熟(或煎至半半熟，在步驟(6)回鍋)，備用。
3. 混合雞湯及清水煮滾，備用。
4. 意大利米洗淨瀝乾，備用。
5. 燒紅鑊加入橄欖油炒香洋蔥粒至金黃色，加入意大利米炒，盛一羹雞湯贊入意大利米飯內，炒至湯水收乾，然後再加一羹雞湯，以同樣方法再炒至收水，直至到用完雞湯為止，大約20分鐘。
6. 加入蕃茜贊入白酒炒至收水，把蜆肉混合意大利米中，加鹽及胡椒粉調味，上碟，然後將三文魚塊舖在意大利米上，用少許蕃茜裝飾，完成。
2008-04-01 18:34:00 補充：
http://forum.sina.com.hk/viewthread.php?tid=5018
2008-04-01 18:38:56 補充：
ENGLISH MENU - has pictures to see the colour while cooking with directions described below the pictures.
Preparation: 20 mins
Cooking: 20 mins
SERVES 4
Ingredients:
350-400 g (12-14 oz) Carnaroli rice (alternatively Arborio rice)
500 g (1.1 lb) Seafood selection (frozen)
75 ml (3 fl oz) Extra virgin olive oil
2 Cloves of garlic
1 Chilli (mild)
30 ml (2 tbs) Tomato purèe
1 Shallot (finely chopped) - alternatively you can use ½ onion
100 ml (3½ fl oz) White wine
1 Litre (1 ¾ pints) of hot fish stock - 2 stock cubes - (I have to say that you often need more than 1 litre so have some extra stock handy)
2.5 ml (½ tsp) Cracked black pepper
Salt for seasoning
A small handful of flat leaf parsley (roughly chopped)
Directions:
Defrost the frozen fish (do not use the microwave as it partially cooks the fish). Once defrosted, pat the fish dry with kitchen paper.
Clean and dry seafood
First and foremost, before you start cooking, be sure that the first thing you do is to prepare the stock so that it is readily available when required. The best thing to do is to have the stock just simmering, and no more, on the cooker.
Put the olive oil in a large pan. Heat the oil and then add the garlic and the chilli (break the chilli bean in two pieces). Sweat them over a gentle heat until the garlic becomes golden in colour.
When the garlic becomes golden, quickly remove it from the pan and discard it.
Immediately after the garlic is discarded, remove the chilli and discard it.
Now, turn the heat to medium and add the seafood into the pan.
Stir well and cook for no more than 2-3 minutes (remember that the frozen seafood selection is aready pre cooked, so an excessive exposure the the heat would inevitably overcook the seafood); this is to flavour the oil and for preparing the seafood for the last stage.
After 2-3 minutes, quickly remove the seafood (a slotted spoon is ideal for this operation) and put it into a bowl.
2008-04-01 18:19:47 補充：
Set the seafood aside for a later stage (I suggest covering the bowl with foil).
Coming back to the pan, you can see that now we have a lovely flavoured oil wich we will use to start our risotto.
2008-04-01 18:21:18 補充：
Add the finely chopped shallot and sweat over a medium heat for about 3-5 minutes or until the shallot is soft.
Add the rice.
Stir until the rice is completely coated with the oil. You can see that the rice will start to become translucent. Keep stirring and sweat the rice for a minute or two.
2008-04-01 18:22:29 補充：
Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
2008-04-01 18:22:56 補充：
Now, add the stock and turn the heat to medium/low. The stock, which has been kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes.
2008-04-01 18:24:45 補充：
During this stage, do not leave the pan alone and stir regularly (gently).
Now, immediately after the first couple of ladlefuls of stock, add the tomato purèe.
Stir.
This is the colour you should get after the tomato purèe is evenly distributed.
2008-04-01 18:25:14 補充：
Meanwhile you keep going, adding stock as required and stirring (gently). The photograph shows the rice after about 10 cooking. At this stage, check the seasoning and add the slat accordingly.
Also, add the pepper ((½ tsp).
2008-04-01 18:25:37 補充：
After 15 minutes you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). This also means that you have only 3 to 5 minutes left to complete the cooking of the seafood.
2008-04-01 18:25:59 補充：
So, add the seafood into the pan. The seafood is colder than the pan contents so increase the heat (high heat) for few seconds and then return the heat back to what it was before.
2008-04-01 18:26:25 補充：
From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt.
2008-04-01 18:26:44 補充：
Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.
2008-04-01 18:27:05 補充：
In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say half ladle at a time) because at this final stage you do not want the risotto becoming too watery.
2008-04-01 18:27:57 補充：
When the rice is perfectly cooked "al dente", add the parsley and stir for few seconds.
The risotto is ready to be served.
Risotto should be served "all'onda" (like a wave). This means that when you serve it onto the plate, it should still flow a little.
2008-04-01 18:28:20 補充：
With this dish, I would suggest having ome black pepper on the table in case your guests wish to have an extra "kick"!
Buon appetito!
2008-04-01 18:30:55 補充：
材料︰(兩人份量)
意大利白米 1 杯
雞湯或魚湯 500 毫升
清水 500 毫升
細洋蔥(切粒) 半個
白酒 4 湯匙
橄欖油 少許
蒜蓉 1 茶匙
三文魚扒 1片（切大粒）
蜆肉半杯
蕃茜(Parsley)(切碎） 少許
鹽及胡椒粉 適量
2008-04-01 18:33:33 補充：
做法:
1.三文魚塊及蜆肉用橄欖油、鹽及胡椒粉醃一醃。
2. 燒紅鑊，爆香蒜蓉加入三文魚塊及蜆肉，煎熟(或煎至半半熟，在步驟(6)回鍋)，備用。
3. 混合雞湯及清水煮滾，備用。
4. 意大利米洗淨瀝乾，備用。
5. 燒紅鑊加入橄欖油炒香洋蔥粒至金黃色，加入意大利米炒，盛一羹雞湯贊入意大利米飯內，炒至湯水收乾，然後再加一羹雞湯，以同樣方法再炒至收水，直至到用完雞湯為止，大約20分鐘。
6. 加入蕃茜贊入白酒炒至收水，把蜆肉混合意大利米中，加鹽及胡椒粉調味，上碟，然後將三文魚塊舖在意大利米上，用少許蕃茜裝飾，完成。
2008-04-01 18:34:00 補充：
http://forum.sina.com.hk/viewthread.php?tid=5018
2008-04-01 18:38:56 補充：
ENGLISH MENU - has pictures to see the colour while cooking with directions described below the pictures.
2008-04-02 1:15 am
材料: 意大利米 100 g, 1粒XO雞精, 約500-600 ml 熱水, 淡忌廉1-2湯匙, 蝦10隻, 大隻帶子2隻 (1隻切粒, 一隻開邊), 青口2隻, 新鮮芝士碎小許, 雜香草小許.
1. 蝦, 帶子, 青口洗乾淨, 抺乾水, 煎香, 盛起.
2. 加熱水溶解XO雞精
3. 牛油起鑊, 加入意大利米, 慢火攪炒一會, 加雞湯浸過米面小小, 加蓋焗一陣, 但記住要時不時攪下D米.
4. 再慢慢逐小逐小加入雞湯, 慢慢炒, 慢火大約25-30 mins. (因各人口味不同, 請自行試一試飯既軟硬度bor )
5. 將海鮮倒回入飯中炒勻, 再加入香草, 淡忌廉及芝士, 即成.
註:
* 煮既過程, 類似炒糯米飯咁, 一邊加雞湯, 一邊係咁炒, 收乾水再加雞湯再炒.
* 意大利米不用洗.
* 若煮過程中, 不夠上湯, 可加入適量滾水.
* 可隨意加入菇類
1. 蝦, 帶子, 青口洗乾淨, 抺乾水, 煎香, 盛起.
2. 加熱水溶解XO雞精
3. 牛油起鑊, 加入意大利米, 慢火攪炒一會, 加雞湯浸過米面小小, 加蓋焗一陣, 但記住要時不時攪下D米.
4. 再慢慢逐小逐小加入雞湯, 慢慢炒, 慢火大約25-30 mins. (因各人口味不同, 請自行試一試飯既軟硬度bor )
5. 將海鮮倒回入飯中炒勻, 再加入香草, 淡忌廉及芝士, 即成.
註:
* 煮既過程, 類似炒糯米飯咁, 一邊加雞湯, 一邊係咁炒, 收乾水再加雞湯再炒.
* 意大利米不用洗.
* 若煮過程中, 不夠上湯, 可加入適量滾水.
* 可隨意加入菇類
收錄日期: 2021-04-13 15:22:49
原文連結 [永久失效]:
https://hk.answers.yahoo.com/question/index?qid=20080401000051KK01492