自製醃肉及煙燻篇- 三文魚 (HOMEMADE CURING AND SMOKING – Salmon)

 

很多人都喜歡吃三文魚,在外國一般也是生的,所以他們會以鹽去醃製過,以去除細菌。有的會用煙燻,煙燻後的三文魚又是另一風味。 在這一篇,小編兩者都會分享。至於煙燻方面,小編只會分享熱燻及濕燻方法,重申一次,不要在家進行冷燻,特別是魚類,外國已有很多例子,不但致命,有孕婦甚至流產。但,如果讀者有煙燻槍的話,可以煙燻十五分鐘就可以了。

Many people like eat salmon,normally you see it is raw, but not a raw, it just cured to prevent bacteria growth.  Sometimes it will smoked after cured and also taste good.  So herewith, I will share both cured and smoked method for you.  Again, we only do hot smoke at home, there are many incidents occurred in … 閱讀更多 Read more...

[原創食譜 Original Recipe] 自製小食篇 - 日式乾魷魚鬚小食 (HOMEMADE SNACK – Japanese Seasoned squid tentacles dried snack)

 

本來沒打算試做這個小食,但作者於農曆新年前買下來的急凍魷魚鬚還沒開封,為免不想浪費食物,所以又試試這個小食,這個配酒的小食應該不錯吧。

I don’t think to make this snack before, but I bought a pack of frozen squid tentacles before Chinese New Year, just don’t want to waste it, so I try to make this as well, this snack is good with wine too.

 

另外,在這再聲明,如讀者用一般風乾機,不是用作者的紅外線風乾機,請不要動手做這小食,這基於食物安全問題,因為一般風乾機是沒有消毒細菌的功能,所以為自身安全為上,不要試圖去做。

On the other hand again, If you are not using NIR dehydrator, only using … 閱讀更多 Read more...

[原創食譜 Original Recipe] 自製小食篇 - 日式燒帆立貝小食 (HOMEMADE SNACK – Japanese Flavoured Scallops dried snacks)

 

這個小食,作者很喜歡,但現在卻貴得駭人,九十多元才一小包,只是得大約7-8粒,所以十多年也沒有再吃過,可能作者比較窮吧,真的不捨得買來吃。

I love this Japanese snack very much since I tasted it first time, however, it’s very expensive nowadays, HK$90 only got 7-8 pcs per pack, so I haven’t been eaten this for more than 10 years, maybe I’m poor, I don’t want to waste money for such an expensive snack.

 

最近見急凍北海道熟帶子在超市大特價,作者大膽地買回來試做這個小食,希望重拾這味道。讀者可以買生的也可以,但先用鹽水汆水一會,不然就很容易散開的。

Recently, I found the cooked Hokkaido 閱讀更多 Read more...