Recipes, with Love | 我家傳食譜
Episode 9 | 第九集
Cream of Seafood Chowder | 奶油海鮮周打湯
Ingredients | 材料
Shrimp | 蝦仁
Cuttlefish | 墨魚
Sea Bass | 鮮魚
Mussels | 青口
Onion | 洋蔥
Celery | 西芹
Carrots | 金筍
Potato | 薯仔
Bacon | 煙肉
Bay leaf | 香葉
Fresh milk | 鮮奶
Cream | 奶油
White wine | 白酒
Flour | 麵粉
Butter | 牛油
Seasoning | 調味料
Fish stock | 魚湯
Salt & pepper | 鹽 & 胡椒粉
The Steps | 步驟
Cut onions, celery, carrots and potatoes into bite-size cubes.
將洋蔥，西芹，金筍，薯仔，煙肉切成小方塊 。
Heat pan with olive oil, add bay leaf.
燒熱橄欖油，加入香葉 。
Stir-fry onions, celery, carrots until half-cooked.
把洋蔥，西芹，金筍粒炒至半熟 。
Add in bacon, potatoes and fish stock.
加入煙肉，薯仔及魚湯 。
Simmer all ingredients till soft. Put aside.
把所有材料滾至軟身，備用 。
The Soup Paste | 湯糊
Heat pan with butter. Add flour to form soup paste.
燒熱牛油，加入麵粉煮成湯湖 。
Stir soup paste with fish stock to make puree. Put aside.
加入魚湯把材料攪至湯蓉，備用 。
Heat sauce pan and pour the puree into it. Add white wine, stir briefly.
把湯蓉倒囘熱水鍋中加熱，加入白酒，攪拌 。
Pour shrimp, cuttlefish, sea bass, mussels and simmered ingredients into it.
將蝦仁，墨魚，鮮魚，青口及所有燜熟的材料放入鍋裏，繼續攪拌 。
Add cream & fresh milk, stir briefly.
加入奶油及鮮奶，攪均 。
Garnish with tomato cubes.
最後加入少許番茄粒點綴 。
Done | 完成！
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Chicken Breast Cordon Bleu | 火腿芝士讓雞胸
Ingredients | 材料
Chicken breast | 雞胸肉
Parma ham | 意大利巴馬火腿
Mozzarella | 莫澤里拉芝士
Mixed herbs | 香料
Mustard | 芥末醬
Flour | 麵粉
Egg | 雞蛋
Bread crumbs | 麵包糠
Corn oil | 玉米油
Seasoning | 調味料
Salt & pepper | 鹽 & 胡椒粉
The Steps | 步驟
Cut chicken breast into thin slices. Tap slices with back of knife to flatten them.
將雞胸切薄片，然後用刀背拍打雞胸肉 。
Smear salt & pepper onto chicken breast.
凃少許鹽及胡椒粉在雞胸肉上 。
Put parma ham, mozzarella cheese, mixed herbs and mustard on one slice.
把意大利巴馬火腿，莫澤里拉芝士，雜香草及芥末醬放在一塊雞胸肉上 。
Cover the ingredients with the other slice of chicken breast, like a sandwich.
用另一塊雞胸把材料如三文治般蓋上 。
Coat chicken breast with flour, egg and bread crumbs.
雞胸肉沾上麵粉，雞蛋及麵包糠 。
Pan-fry chicken breast with corn oil till golden-brown.
用玉米油將雞胸肉煎至金黃色 。
Done | 完成！
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