查看完整版本: 法國龍蝦湯

法國龍蝦湯

(份量 : 四位用)<br>
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配料: <br>
魚水&nbsp; &nbsp; &nbsp; &nbsp; <br>
魚仔 / 骨&nbsp; &nbsp; &nbsp; &nbsp;&nbsp;&nbsp;6 安士<br>
蝦頭 / 殼&nbsp; &nbsp; &nbsp; &nbsp;&nbsp;&nbsp;4 安士<br>
熱水&nbsp; &nbsp; &nbsp; &nbsp; 2.5 磅<br>
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蟹&nbsp; &nbsp; &nbsp; &nbsp; 5 安士&nbsp; &nbsp; &nbsp; &nbsp; 牛油&nbsp; &nbsp; &nbsp; &nbsp; 2 安士<br>
蕃茄糕&nbsp; &nbsp; &nbsp; &nbsp; 1 湯匙&nbsp; &nbsp; &nbsp; &nbsp; 麵粉&nbsp; &nbsp; &nbsp; &nbsp; 2 安士<br>
蒜茸&nbsp; &nbsp; &nbsp; &nbsp; 1 茶匙&nbsp; &nbsp; &nbsp; &nbsp; 洋蔥,西芹菜,紅羅白&nbsp; &nbsp; &nbsp; &nbsp; 各2安士<br>
百里香&nbsp; &nbsp; &nbsp; &nbsp; 1/4茶匙&nbsp; &nbsp; &nbsp; &nbsp; 他力干 (Turrgon)&nbsp; &nbsp; &nbsp; &nbsp; 1/4 茶匙<br>
盬&nbsp; &nbsp; &nbsp; &nbsp; 1/2 茶匙&nbsp; &nbsp; &nbsp; &nbsp; 拔蘭地酒, 白酒&nbsp; &nbsp; &nbsp; &nbsp; 各1茶匙<br>
鮮忌廉&nbsp; &nbsp; &nbsp; &nbsp; 1 安士&nbsp; &nbsp; &nbsp; &nbsp; 胡椒粉&nbsp; &nbsp; &nbsp; &nbsp; 少量<br>
龍蝦&nbsp; &nbsp; &nbsp; &nbsp; 8 安士&nbsp; &nbsp; &nbsp; &nbsp; 蕃茄&nbsp; &nbsp; &nbsp; &nbsp; 2安士<br>
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做法<br>
魚水<br>
1.&nbsp; &nbsp; &nbsp; &nbsp; 白火炒香 / 用焗爐大火焗香蝦頭, 蝦殼<br>
2.&nbsp; &nbsp; &nbsp; &nbsp; 煎香魚骨/魚仔,蝦頭,蝦殼炒香, 加入熱水<br>
3.&nbsp; &nbsp; &nbsp; &nbsp; 煲滾, 收慢火, 待用<br>
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1.&nbsp; &nbsp; &nbsp; &nbsp; 龍蝦蒸熟, 拆肉, 蝦肉切粒; 待用<br>
2.&nbsp; &nbsp; &nbsp; &nbsp; 蟹加盬,糊椒粉, 待用<br>
3.&nbsp; &nbsp; &nbsp; &nbsp; 用煲炒香雜菜,蟹, 加1安士牛油,1安士菜油; 牛油溶後加麵粉, 攪勻; 加蕃茄糕, 攪勻; 慢慢加入魚水(分4次), 攪至無粉粒; 加蕃茄, 盬(1/4茶匙), 胡椒粉, 雞粉(1/4茶匙)<br>
4.&nbsp; &nbsp; &nbsp; &nbsp; 下油, 加龍蝦殼,蟹; 炒香, 加白酒; 倒入湯中; 滾後, 收慢火; 滾30分鐘後收火(每10分鐘攪1次)<br>
5.&nbsp; &nbsp; &nbsp; &nbsp; 試味, 加少量拔蘭地; 隔渣; 加入鮮忌廉, 蝦肉<br>