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Tuesday, June 24, 2014

Meals for the Family: Pre-made Fast Foods

Chicken Nuggets
Ingredients
2 skinless and boneless chicken  breasts, cleaned and fat trimmed
2 eggs, beaten
1 cup *breadcrumbs (or you can get it from supermarket)
freshly ground black pepper
salt to taste
1 tablespoon of dried Italian herbs (you may use chopped fresh basil or parsley or dried mixed herbs)
4 tablespoons of Parmesan cheese
1/2 cup of plain flour
oil for frying

Breadcrumbs
1.You need half a loaf of stale bread (you may also use any kind of bread, white, brown, baguette, whatever you have on hand)
2. Break it up into pieces and place it in food processor. Process until fine crumbs form.
3. Transfer and use according to recipe
4. Generally half a loaf (8-9 slices) will make about 3 cups so you may keep the remaining of the breadcrumbs in sealed bag or container in the freezer until the next time you need to use breadcrumbs.

Preparation
1. After cleaning the chicken, pat dry and cut into chunks. Place them in the food processor and pulse the chicken until roughly chopped.
2. Add in half of the dried herbs, black pepper and salt and blend with the chicken. At this point the chicken should be well mixed with the herbs and seasoning.
3. Rub your hand with some flour to avoid having a sticky hand when you roll and shape the chicken mixture. Take some chicken mixture and roll it on your palm to form a ball shape about the size of a ping pong ball.
4. Once the chicken mixture has been all rolled and shaped up, prepare the coating. Mix the breadcrumbs with the Parmesan cheese, seasoning set aside. Line flour, egg and lastly breadcrumbs. Take the nuggets and roll it in the flour, shake excessive flour and next roll it in the egg and then in the breadcrumbs.
5. Gently press down the nuggets with your thumb or with the back of a knife.
6. Heat up oil in a non stick frying pan. Make sure the oil is hot and not smoking, otherwise your nuggets will burn. Place the nuggets onto the pan and cook about 5-6 minutes on both side.
7. Drain the nuggets on kitchen paper towel.
8. Serve and enjoy!

Variation
You may add in some chopped vegetables such as carrot, celery into the chicken mixture for the added crunch.

Source:
http://alesiathehomecook.blogspot.sg/2010/05/chicken-nuggets.html?


Luncheon Meat
Ingredients
  • 梅頭瘦豬:                  350 g
  • 蛋白:                          60 g
  • 粟粉:                          15 g
  • 低筋麵粉:                  15 g
  • 清水:                         1 湯匙
Seasoning
  • 生抽:          1 湯匙 ( 這配方味道較清淡,大家可自行調較 )
  • 白砂糖:      1 茶匙
  • 五香粉:      1 茶匙
  • 紅麴粉:      1 茶匙 ( 有紅潤肉色、防腐的作用,沒有可省略 )
  • 薑汁:          1 湯匙 ( 用來吊味,不能減少唷 ~ )
  • 麻油:          2 茶匙
  • 白胡椒粉:   適量
Preparation
luncheon_meat_step_01luncheon_meat_step_02
1. 梅頭瘦肉呈半解凍狀態 ( 容易切成完整片狀 )。如果梅頭是新鮮買回來的,放進急凍櫃,冷藏至有點硬才拿出來用。如果肉一早已放進急凍櫃,移至冰鮮格稍為解凍才拿出來用。先切粒,再手工剁成肉醬,盡量剁碎一點。不能用攪拌機唷,機器攪拌的肉質感不好
luncheon_meat_step_03
2. 加入調味料,生抽、白砂糖、五香粉、紅麴粉、薑汁、麻油、白胡椒粉,拌勻,讓肉醬充份入味
luncheon_meat_step_04luncheon_meat_step_05luncheon_meat_step_06
3. 加入一半的蛋白,蛋白和肉醬出現分離現象是正常的,所以稍為拌勻即可,加入粟粉,攪拌,材料便會自然融合,再加入餘下的蛋白,稍為攪拌,加入麵粉,最後加入一湯匙水,攪拌約 1 分鐘,肉醬會愈攪愈有黏性,攪拌好的肉醬不會黏在碗邊,很容易用刮刀推成一糰
4. 用少許油塗勻蒸肉醬的器皿,可以用玻璃密封盒,如果不放心用膠蓋蒸,可用金屬的飯盒或吐司模具
luncheon_meat_step_07
5. 將肉醬分三次倒入器皿內,每次用刮力壓實,盡量把空氣壓出來。加蓋,一定要加蓋蒸,否則蒸熟時肉質會膨脹導致肉質鬆散,隔水蒸四十分鐘,蒸的時間視乎容器的大小和厚度。蒸熟後倒出,放涼才切片,可直接吃,或煎香。存放於雪櫃,保質期約 3 ~ 4 天
luncheon_meat_step_08
小叮嚀:
★★★ 半解凍的梅頭肉,能保存肉質的水份,剁碎後能容易產生黏性
★★ 梅頭豬肉的肉味較濃,組織內一般含有少許肥肉,足夠潤澤肉質,不用另外加入肥豬肉
★★ 加入調味料、粉類和蛋白的次序不能亂掉,如先加入粉類和蛋白,便會在肉表面形成一層阻隔,調味料便不能滲透到肉中
luncheon_meat_04
Source:
http://www.beanpanda.com/2013/07/luncheon_meat/#.U4G3AXMZ7qD

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