玉米金沙 Sweet corn with salted egg yolk

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真正把玉米當成一道菜這想法應該是幾年前在柬埔寨河邊餐廳用餐時而改觀的。一般對玉米的刻板印象就是常出現在甜點和糕點裡頭,若是菜肴也最多是陪襯品,當個裝飾和顏色上的點綴而已。其實自從那一次,王子我個人開始對那玉米粒改觀,還慢慢愛上了柬埔寨料理玉米的手法。玉米可以搭配雞肉丁,搭配松子仁,又或者搭配黃瓜燈籠椒的,下酒也很下飯。這次因為配合過年,將玉米粒和鹹蛋黃做了個結合。經過低溫油炸的玉米粒帶有點嚼勁,裹在外層橘黃色的蛋黃,咸香惹味,辣椒與蔥末的點綴下,顏色更是跳躍。團圓飯桌上一盤滿滿金黃色的玉米,有著黃金財富滿滿的含意,吃後更是福氣財運滿滿滿!


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材料:

玉米粒 300
咸蛋黄
3
玉米粉

胡椒粉
½茶匙
辣椒末
1茶匙
葱末
1

做法:

1.将咸蛋黄蒸熟,切碎备用。

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2. 玉米粒洗净后均匀拌上玉米粉;把多于份筛掉备用。

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3.锅中烧热油,下玉米粒炸至金黄色后,起锅滤干。

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4. 锅中烧热1大匙油,倒入咸蛋黄炒香。

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5.倒入炸好的玉米粒、胡椒粉、葱末和辣椒末,炒匀即可。

Ingredients:

300g sweet corn
3 salted egg yolk

Corn flour

1/2tsp pepper

1tsp chilli (chopped)

1tsp spring onion (chopped)

Method:

1. Stem salted egg yolk for 5 minutes, mashed it.
2. Coat sweet corn with corn flour and shift out the extra flour, set aside.

3. Heat oil in pan,
add in sweet corn and fry with medium low heat until golden brown. Drain and set aside.
4. Heat oil in pan, sauté
mashed salted egg yolk.
5. Add in sweet corn, pepper, chilli and spring onion, s
tir well and ready to serve.

光明日報報導:年度盛事 [年夜飯]

中華料理 Oriental cuisinehttp://squallcuisine.com/?cat=57

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