查看完整版本: 泰式金杯

泰式金杯

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[font=楷体_GB2312][color=#ff00ff][size=4]今天的這個泰式金杯,源自泰國,是泰國中部的曼谷菜.原本是泰國宮廷菜,非皇族貴客不能享用,十分昂貴.後來宮廷的禦廚因年老退休,這道菜才漸漸進入民間,不過一般飯店也沒有提供,只有高檔飯店才有出品.這個菜因用雲吞皮做成杯狀,炸至金黃而出名,杯内食材豐富,保羅萬象,寓意吉祥,所以亦是節慶特色食物.我忍不住插一句,原來這個泰國人把我們中國最最普通的餛飩皮當好東西的啊?哈哈!不過估計裏面餡料用的都是我們普通人家吃不到的好東西.[/size][/color][/font]

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[font=宋体][size=10pt][font=楷体_GB2312][size=4]泰式金杯[/size][/font][/size][/font]
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[size=10pt][font=宋体][size=10pt][font=楷体_GB2312][size=4]制作過程:[/size][/font][/size][/font]
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[align=left][font=宋体][size=10pt][size=4][font=楷体_GB2312][/font][/size][/size][/font][/align][align=left][font=宋体][size=10pt][size=4][font=楷体_GB2312]材料：[/font][/size][/size][/font][/align]
[align=left][font=宋体][size=10pt][size=4][font=楷体_GB2312][/font][/size][/size][/font][/align][align=left][font=宋体][size=10pt][size=4][font=楷体_GB2312]裏脊肉100g，中蝦10只，餛飩皮10張，蒜2粒，青椒紅椒各1只，香菜1棵(頭、葉分開)，胡蘿蔔1根.[/font][/size][/size][/font][/align]
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[size=4][font=楷体_GB2312]1.胡蘿蔔切去根部,讓末端包在餛飩皮上,定型成金杯.[/font][/size]
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[align=left][font=宋体][size=10pt][font=楷体_GB2312][size=4]2.鍋燒熱,下油,把裹在胡蘿蔔底部的餛飩皮浸入八成熱的油鍋中,炸至鬆脆金黃色,撈起瀝油,放一邊備用.[/size][/font][/size][/font][/align][align=left][size=4][/size][/align]
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[align=left][font=宋体][size=10pt][font=楷体_GB2312][size=4]3.將裏脊肉,蝦,青椒,蘑菇洗淨,剁成小粒,紅椒切成細絲,香菜取香菜頭部分,和蒜茸都切成碎末.鍋中留少許底油,投入剁碎的香菜頭和蒜茸,爆香.[/size][/font][/size][/font][/align]
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[align=left][font=宋体][size=10pt][font=宋体][size=10pt][font=楷体_GB2312][size=4]4.放入剁碎的裏脊肉和蝦炒勻.[/size][/font][/size][/font][/size][/font][/align][align=left][size=4][/size][/align]
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[align=left][font=楷体_GB2312][size=4]5.再放入青椒粒和蘑菇粒炒勻.[/size][/font][/align]

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[align=left][font=楷体_GB2312][size=4]6.加入調味料,把所有材料炒熟,盛起.把1~2湯匙的餡料連少許湯汁一起裝入金杯内,在金杯上面放紅椒絲和一片香菜葉裝飾.[/size][/font][/align]

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[align=left][font=楷体_GB2312][size=4][/size][/font][/align][align=left][font=楷体_GB2312][size=4]一點小羅唆:[/size][/font][/align]
[align=left][font=楷体_GB2312][size=4][/size][/font][/align][align=left][font=楷体_GB2312][size=4]1.泰國的很多炒菜裏都喜歡用香菜頭,原因是它的香味非常濃郁.[/size][/font][/align]
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[align=left][font=楷体_GB2312][size=4][/size][/font][/align][align=left][font=楷体_GB2312][size=4]2.金杯裏的餡料可以自由變化,沒有做不到,只有想不到,呵呵.[/size][/font][/align]
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[align=left][font=楷体_GB2312][size=4][/size][/font][/align][align=left][font=楷体_GB2312][size=4]3.因爲有了生抽和蠔油,所以不需要另外再加鹽了.[/size][/font][/align]
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[align=left][size=4][font=楷体_GB2312][font=宋体]這個菜很适合在家宴請客人的時候做[/font],[font=宋体]又漂亮又好吃[/font],[font=宋体]味道鹹鮮[/font],[font=宋体]在泰國這個菜是寓意吉[/font][/font][/size][size=4][font=楷体_GB2312][font=宋体]祥的[/font],[font=宋体]所以客人應該會非常滿意這個菜[/font].[/font][/size][/align][/size][/font][/size][/font][/size]

:teeth

好想吃吖
本来没有什么食欲
不过看到这么精美的美食
口水哗哗地流了
不过那红萝卜的做法貌似有点复杂

看上去不错啊,不知道味道怎么样,好想吃啊

泰国菜就是色彩鲜艳，造型美观，看着就令人食指大动，去泰国旅游一定要多尝尝泰国风味。

虽然没去过泰国
但看那做法好像是从我们国家传过去的
说是他们的菜
不如让泰国人心存感激

不是把这样的菜还不然我们这些贫民百姓吃太不人道了其实我不希罕