烹飪證照等級的美食料理教學 大師示範「五柳溜魚條」

很多新住民初來台灣,除了要適應不同的生活環境,飲食習慣也有不少文化差異。本特別企劃單元精選職訓中心的烹飪丙級證照教學,由食神主廚陳麒文老師帶大家一窺「五柳溜魚條」的製作方式。其實就算不是為了專業考照,大師教導的做菜技巧非常實用,可以學起來在家中開心做台菜。

每單元的考照小技巧,協助你更了解考試流程。(職訓E動力)
We have TIPS for Level C technician Certification Test in every unit, it helps you to know more about the test.

「五柳溜魚條」是一道相當費工的料理,為道地的閩客料理。所謂的五柳,指的是五種蔬菜,分別是木耳、筍子、桶筍、青椒和紅蘿蔔。首先,要進行備料,將五種蔬菜都切成4-5公分的細絲。重點是刀工要精緻,絲狀1比1。

刀工是考照的一大重點。(職訓E動力)
The knife skills is the point of the test.

特別注意切魚時順著魚肚的弧度切下去,同樣切成絲狀,並進行醃漬。魚肉醃完後放入鍋中炸,五柳再放入鍋中進行炒製,美味的五柳溜魚條便大功告成。一起跟著影片做菜吧!

主廚陳麒文教你油炸魚柳小技巧。 (職訓E動力)
Master Chef, Mr. Chen Qiwen will show you the tips of frying the fish strips.

|食材|

(1)   乾木耳絲  10g,2大片

(2)   桶筍  1支,可用淨肉至少重200g

(3)   青椒  1個

(4)   紅蘿蔔  1條 250g以上

(5)   紅辣椒  2條

(6)   蔥  80g

(7)   中薑  40g

(8)   鱸魚  1隻 500g以上

|Ingredients|

(1)   10g  Wood-ear

(2)   1  Preserved bamboo shoot

(3)   1  Bell pepper

(4)   1  Carrot

(5)   2  Red chilies

(6)   40g  Ginger

(7)   80g  Scallion

(8)   1  Striped bass|作法|

|考照注意須知|

考照測試進行方式,分兩階段方式進行

  • 第一階段應於 90 分鐘內完成刀工作品及擺飾規定,第一階段完成後由監評人員進行第一階段評分,應檢人休息 30 分鐘。
  • 第二階段應於刀工作品評分後,於 70 分鐘內完成試題菜餚烹調作業。除技術評審外,全程並有衛生項目評審。

TIPS for Level C technician Certification Test

The test will be held in two stages.

  1. In the first stage, please finish your work, including the plating and decoration, within 90 minutes. The judges will then award a score based on your performance. The examinees can rest for 30 minutes.
  2. The second stage will be held after the judging for the first stage ends. The examinee must complete the task of cooking a designated dish. Besides examinees’ skill, sanitary measures are also taken into account.

|備料|

  • 備料步驟1 –

將乾木耳、桶筍、紅蘿蔔、青椒、紅辣椒,五種配料切成4-5公分的細絲

  • 備料步驟2 –

將蔥、薑切成4-5公分細絲

  • 備料步驟3 –

將鱸魚切成柳條狀,長度為3-7公分

  • 醃魚步驟
  1. 加少許鹽、胡椒
  2. 加2-3匙米酒
  3. 加太白粉後,醃製5-10分鐘
  • 考照小訣竅

魚肉醃完後,沾太白粉油炸防止脫落

Pre-Steps

  1. Chop the wood-ear, the preserved bamboo shoots, the carrot, the red chilies and the bell peppers into thin strands.
  2. Chop the ginger and the scallion into thin strands.
  3. Chop the striped bass into thin strips, and marinate it with salt, pepper, rice wine and potato starch.

TIPS

Take these fish strips that we’ve marinated, dip them in a little bit of potato starch. It gives it a protective layer, and it makes it crispier too.

|作法|

  1. 將魚條油炸,炸至金黃色後撈起備著
  2. 加入2匙油,熱鍋後加入薑絲爆香
  3. 將五種配料下鍋炒,必要時加水煮熟
  4. 加入烏醋、醬油、少許糖、少許鹽、米酒及胡椒
  5. 加入勾芡水
  6. 加入蔥絲、青椒、魚條、香油,拌勻後即可擺盤

Steps

  1. Fry the fish till it looks golden.
  2. Heat the pan, and add two spoons oil. Down go the ginger strips, and sauté it until the smell comes out.
  3. Fry the vegetables, and add a tiny bit of water.
  4. Add the black vinegar, soy sauce, sugar, salt, rice wine, and some pepper.
  5. Make it thicker.
  6. Add the scallion, bell peppers, and fish. Then, stir-fry it. After the smell comes out, add the sesame oil, and stir-fry it a little.
  7. Let’s plat it.
  • 考照小訣竅

要輕輕拌炒,避免魚條破裂

TIPS

Gently stir the fish, because the fish should not be damaged too much.

|更多單元影片,傳送門|

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