【Hong Kong MUST-EAT】三分鐘學識 粟米斑腩飯 Fish fillet with sweet corn sauce 【Full Recipe BELOW】附中英食譜 скачать в хорошем качестве

【Hong Kong MUST-EAT】三分鐘學識 粟米斑腩飯 Fish fillet with sweet corn sauce 【Full Recipe BELOW】附中英食譜

【Hong Kong MUST-EAT】粟米斑腩飯 Fish fillet with sweet corn sauce 【Donny Kitchen】Full Recipe BELOW Now, it's your turn! Share the recipe, share the joy! Subscribe for more cooking videos and everything about Hong Kong. English recipe and 中文食譜 below： Tell us what you want us to cook by leaving a comment below! Music：Sunshine Samba - Chris Haugen Music: 【Recipe】 Ingredients: Fish fillet 400g HKD$40 Marinate with 1/4 teaspoon of salt ground white pepper cornstarch water (mix 2 teaspoons of cornstarch with some cool water) half of the beaten egg Sauce A can of sweet corn cream style half can of water 1 teaspoon of chicken powder 1/3 teaspoon of salt cornstarch water (mix 2 teaspoons of cornstarch with some cool water) half of the beaten egg Steps: 1. Marinate the fish fillet for 5 minutes. 2. Toss the marinated fish fillet in cornstarch until it is evenly coated. 3. Heat the oil in a wok. 4. Deep fry the fish fillet over low heat until it is golden brown and it is cooked throughout.（fish fillet that is cooked throughout is lighter and will float in oil) 5. Set aside. Heat the oil again. 6. Put the fish fillet into the hot oil again. (TIPS: The fish fillet will taste less oily) 7. Cook the creamy sweet corn over medium heat. 8. Add a teaspoon of oil. Mix well. 9. Add half can of water. 10. Add chicken powder and salt, mix well. 11. Mix 2 teaspoons of cornstarch with some cool water. 12. Pour the mixture into the sauce until the sauce thickens. 13. Add the beaten egg into the sauce slowly in circular motion to make egg ribbon. 14. Pour the sauce onto the fish fillet! 15. NOW, it’s your turn. 《食譜》 材料： 急凍魚柳 400g HKD$40 醃製配料： 蛋 一隻 鹽 1/4茶匙 白胡椒粉 適量 生粉水 (如何準備生粉水：將兩茶匙生粉混入少量凍水) 忌廉粟米汁: 忌廉粟米罐頭 水 半罐 雞粉 一茶匙 鹽 1/3茶匙 蛋 一隻 生粉水 適量 (如何準備生粉水：將兩茶匙生粉混入少量凍水) 步驟: 1. 將魚塊醃製5分鐘。 2 . 將醃製好的魚塊沾上生粉。 3. 滾油。 4. 將魚塊以慢火炸至金黃色，確保已熟透 （已熟透的肉較為輕身，會浮於油面) 5. 將魚塊盛起。 6. 再大火滾油。 7. 油滾後，回鑊返炸，將油逼出。 8. 中火煮忌廉粟米。 加一茶匙油。 9. 加半罐水。 10. 加入雞粉及鹽。 11. 加入兩茶匙生粉水，收汁。 12. 慢慢打圈加入蛋漿。 13. 將忌廉粟米汁倒在炸魚塊上。 14. 可以食喇！ Check out our Instagram: @explore_hongkong   / explore_hongkong   For contact: [email protected] Check out our Facebook:   / explorehkong