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Friday, July 23, 2010

辣沙丁魚包

早幾日, 攪攪新意思, 做左辣沙甸魚包 .



因為實在太愛仙姐既中種白吐司食譜, 所以都係用左佢黎做個包底, 用左一罐紅圈牌辣椒沙甸魚, 加半個洋蔥, 一條吐司變左做八個包包, 效果非常好!



餡料 :

1.. 紅圈牌辣椒沙甸魚一罐, 隔油取走辣椒, 連魚骨弄碎
2.. 洋蔥半個, 切粒, 用少許沙甸魚油及鹽炒至半熟, 放涼後同沙甸魚肉混合

餡料只夠做六個包, 其餘兩個做左肉鬆包, 入爐前掃蛋汁係麵包面, 200度焗15分鐘.








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4 comments:

  1. Johnny BO BOJuly 23, 2010 at 10:30 AM

    好多變化呀....有機會想試下用北京填鴨料....中西合璧
    [版主回覆07/23/2010 11:50:00]好提議 !

    ReplyDelete
  2. MuiMuiJuly 24, 2010 at 11:14 AM

    包呀包, 我要何年何月先有本事自制一個包呢?  如果有日成功, 我一定告知天下(blog 友們).
    [版主回覆07/27/2010 12:29:00]你有本事既, 只係無時間姐.

    ReplyDelete
  3. SweetieNekoJuly 24, 2010 at 1:50 PM

    唔知用豆豉鯪魚會點le?
    [版主回覆07/27/2010 12:27:00]可能都會幾得意 !

    ReplyDelete
  4. 愛美麗July 26, 2010 at 1:28 PM

    厘個包好正吖! 前排我都有整, 辣到cc吓
    [版主回覆07/27/2010 12:31:00]我呢個倒走左好多油, 所以唔係好辣.

    ReplyDelete

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