如何, 酥炸生蠔做法. 脆漿調配.食譜. 簡單的步驟.美味.港式. How to make Fried Crispy Oyster. Deep-Fried Oysters. Crispy paste preparation a Recipe. Easy Step.
鲜生蚝 500 克
用粟粉.盐清洗生蠔
薑蔥水水温 95 华氏度(35 摄氏度)
避免水滾. 浸泡至5成熟. 約2分鐘.
脆 漿:
生粉100 克
麵粉200 克
糯米粉50 克
泡打粉8 克
水300 克
蛋 1個
試油溫 375 F(190 C). 炸至金黄色夠脆
Fresh Oysters 500 g
Wash the oysters with cornstarch and salt
Ginger spring onion water temperature 95 degrees Fahrenheit (35 degrees Celsius)
Avoid boiled water. Soak until 5 mature. Approximately 2 minutes.
Fried Batter:
Corn starch 100 g
Flour 200 g
Glutinous rice flour 50
Baking powder 8g
Water 300 g
Egg 1 pcs
Test the oil at 375 F (190 C). Fry until golden brown and crisp enough
Chef Michael Choi has more than 30 years of experience in Gourmet making experience. Former executive chef at Camino Hotel. Head chef in Restaurant of Chinese Cuisine. Japanese Cuisine. Asian Cuisine. A wide range of culinary skills and outstanding. Won multiple awards. The purpose of establishing this channel is to summarize and show my experience. Dedicated to all food lovers to share. So if you like, please subscribe. I will update every week.
Chef Michael Choi有30多年美食製作經驗.曾任職帝皇酒店 Camino Hotel 行政總廚. 和香港北美等地的中餐.日餐. 亞洲餐廳的大廚. 廚藝範圍廣泛而出色.多次獲獎.建立此頻道目的是想總結和展示自己經驗.獻給各美食愛好者分享.如果您喜歡,請訂閱.我會毎週更新