摩洛哥塔吉锅
鸡肉塔吉锅的菜谱.
材料,
- 1.5 kg chicken (cut into pieces or just thighs)
鸡肉酱汁,
- Saffron (藏红花) water: A large pinch of saffron + 1 cup of warm water. You can store up to 1 month in the fridge.
- 1 teaspoon of saffron water.
- The pulp (果肉) of 1 large preserved lemon (or 2 small ones)
- A handful of fresh cilantro (香菜) and parsley (香芹)
- 2 large garlic (大蒜) cloves
- 2 teaspoons ground paprika (红辣椒粉)
- 1 teaspoon ground ginger (生姜)
- 1/2 teaspoon ground cumin (孜然)
- 1/4 teaspoon of pepper (胡椒)
- 2 tablespoons of olive oil
塔吉锅蔬菜,
- 2 onions (grated)
- 2 tablespoon olive oil
- Pinch of salt and ground turmeric
- 1 tablespoon fresh lemon juice
- Handful of green olives
- The skin of 1 preserve lemon (cut into quarters)
作法,
准备配料:
- First, let’s prepare saffron water. Soak the saffron threads in some warm water for 10 minutes. This method boosts the saffron flavors and is economical as you can store this flavored water and use it when needed.
- Quarter the preserved lemon. Separate the pulp from the skin. Finely chop the pulp and reserve the skin for later.
- Finely chop the parsley and cilantro.
- Grate the garlic cloves
腌制鸡肉:
- Now we are ready, let’s make the charmoula! In a large bowl combine: the chopped parsley and cilantro, chopped preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water, and olive oil. Mix well.
- Place the chicken in the charmoula marinade and massage into the flesh. I am using only chicken tights, but you can use any other chicken parts.
- Cover and refrigerate for at least 1 hour or overnight.
开锅:
- Peel and grate the onions. Finely chop the leftover onion pieces.
- Drizzle olive oil in the bottom of the tagine and cover with the onions.
- Sprinkle a little bit of salt and turmeric over the onions.
- Add the chicken over the onion bed, and cover with any leftover charmoula.
开始炖菜:
- When cooking in a traditional tagine over the stove, use a heat diffuser to avoid burning and cracking the bottom of the tagine. It’s a must!
- On low-medium heat, place the diffuser first, then the tagine on top of it. Cover and cook for around 15-20 minutes until the onions and chicken release their juices and the liquids start simmering.
- Then, reduce the heat to low, cover the tagine, and cook until the chicken is tender. This can take 1 hour or more, depending on the chicken parts and quality of your tagine. Very important – make sure that the heat is low.
- Add the lemon juice and green olives to the sauce.
- Top the chicken with the preserved lemon skins.
- Taste your sauce and add salt if necessary – we wait until the end to add salt, because the preserved lemons in the charmoula are already salty!
- Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened.
- Serve immediately with crusty bread.
视频, Youtube
另有摩洛哥塔吉锅鸡肉简易版(Moroccan Chicken Tagine in a step by step easy way).
小结, 重点是鸡肉.主要调料应该用于鸡肉腌制中.如第一个菜谱所示.除了洋葱外不应再添加其他熟菜.
经典海带豆腐汤
材料,
- 海带100克
- 内酯豆腐1盒
- 大虾10只(可选)
- 盐2勺
- 橄榄油1勺
- 葱姜蒜末
做法,
- 海带泡发(清水浸泡4~6小时,期间换水1~2次去杂质, 如时间充裕可泡一整夜,这样海带会更加柔软; 用 40度左右的温水加少量白醋,搅拌后浸泡20~30分钟)切段
- 大虾去皮,豆腐切块,葱姜蒜切末
- 锅中放适量橄榄油爆香葱姜蒜末
- 放虾仁炒至变色,倒入500毫升清水
- 水开后加入海带,再放入豆腐
- 加入两勺盐,煮开即可
东北肉末茄子
特点是软烂入味.
材料,
- 100克肥瘦肉末
- 两根葱白斜切马蹄葱, 大拇指大姜切末
- 蒜6瓣切末
- 两根绿线椒切大颗粒(两根可能太辣了,1根或不放都可以)
- 半个红椒切长条,再切为1.5公分长丁
- 5根长茄子每根切6长条再长条切为10公分段
作法,
- 豆油烧热冒烟下一半茄子摊开每一条茄子都能接触锅底,煎至金黄色,1分钟翻面再煎1.5分钟(可茄子蒸10-15分钟代替,蒸的茄子易碎). 另一半茄子同样处理.
- 另起锅,油热下肉末炒至变白肥油出来,下花椒面(或十三香)炒香后,下葱姜(蒜后放)炒至肉末出泡沫
- 下20克酱(黄豆酱)炒4下烹入黄酒加入100克清水,少量老抽酱变红,10克蚝油增鲜,3~4分钟烧至入味
- 然后把线椒和红椒丁放在上面不盖锅盖2分钟,盖上锅盖1分钟
- 1小碗水淀粉(汤水可略多一点)分3次勾芡
- 放蒜末,略加一点锅边醋,搅拌6下结束
凉拌牛肉
材料,
- 500~600克酱牛肉(rare roast beef)
- 适量蒜末
- 香菜切成1厘米段
- 小米辣切丝
- 藤椒油(花椒油)
作法,
- 加蒜末,少量盐,可选少量味精,喷洒少量香醋软化牛肉增加口感,加一些酱油增加层次感,拌匀
- 加适量麻油和藤椒油,加辣椒丝和香菜,拌匀