威廉安格斯第十課:煎炸雞胸搭太陽蛋，中式熱炒蔬菜，炸根莖植物，炸薯條，煎豆子，法式里昂馬鈴薯片

主廚示範：

我的廚房實作：

  今天上課的重點是"Frying"  分成五種

  Deep Fry: 炸，食物放入已預熱的油鍋炸熟，然後上菜

  Shallow Fry:煎炸，食物放入平底鍋煎炸，平底鍋的油約該食物的一半高度，然後上菜，注意:只有翻一次

  Stir Fry: 快炒，利用最少量的油，大火翻動中式快炒鍋將食物快速的平均炒熟，然後上菜

  Saute:煎炒，利用最少量的油，大火翻動平底鍋將食物快速的平均上色炒熟，是西餐料理中間的一道過程

  Sweat:慢炒，利用最少的油，小火慢炒到食物偏軟但不上色，是西餐料理中間的一道過程

   Pommes Frites 炸薯條

Ingredients: ·         200g large potatoes Method:  ·         Preheat the fryer to 160 degree and another to 180 degree  ·         Peel potato and cut into 1 cm*1cm*6cm and wash and dry well   ·         Blanch potato until they are cooked through and pale in colour這裡的Blanch指用攝氏160度的油鍋將薯條炸熟  ·         Drain well and leave to cool  ·         Fry the chips until golden brown and crisp這裡用攝氏180度的油鍋將薯條炸到脆皮金黃色  ·         Drain well,season and serve hot  ·         Serve quickly Root Veg crisps炸根莖植物  Ingredients: ·         2 Root veg Method:   ·         Wash and peel root vegs, drain well ·         Slices the root veg by peel ·         Fry the root veg  until golden brown and crisp用攝氏140-150度的熱油慢慢炸 ·         Drain well, season and serve hot  Pommes Lyonnaise法式里昂馬鈴薯

Ingredients: ·        150 potato, 15g onion, 5g butter, 20ml oil, 5g parsley Method: ·         Boil potatoes in their jackets until just cooked,refresh and cool ·         Slice onions into julienne and sauté in a small amount of oil and butter until soft and golden brown ·         Peel potatoes and slice about 5 mm thick. Fry in the butter and oil until golden brown, take care not to break the potato discs ·         Once golden brown mix potato and onions together with chopped parsley and serve hot on a warm plate

   

Saute green beans煎炒豆子 Ingredients: ·         1 portion green bean, butter, salt, pepper Method: ·         Wash and drain the green bean ·         Blanch and refresh將豆子下滾水煮並用冰塊水殺青以便停止繼續加熱 ·         Put butter in the sauté pan with medium heat ·         Fry the green bean and season ·         Serve hot   Stir fry vegetables 中式熱炒蔬菜    Ingredients: ·         Broccoli,cut into florets, Cauliflower,cut into florets, Carrots,cut into flower, Baby corn,roll cut, Medium Onion,cut into bites size pieces, Spring onion, Capsicum, Salt and pepper, sugar, Veg stock, Soy sauce, Oyster sauce, Corn flour Method:     ·         Wash and prepare vegetables  ·         Blanch and refresh   Broccoli, Cauliflower, Carrots , Baby corn(用滾水煮完再用冰塊水殺青)  ·         Mix stock, salt,sugar, soy sauce, oyster sauce  ·         Mix corn flour with cold water to make a slurry(玉米粉水跟太白粉水皆有相同功效)  ·         Heat the wok until it start to smoke,add oil and onions and toss   ·         Ad(d blanch veg to stir fry for 30s  ·         Slightly thicken sauce with corn starch slurry  ·         Add spring onions and toss through  ·         Serve neatly presented on a hot plate

Chicken Holstein煎炸雞胸片搭太陽蛋  Ingredients: ·         120g chicken breast crumbing,25g clarified butter, 50ml oil, 1anchovy fillet julienne, 4 capers Method: ·         Clean, trim and flatten chicken breast to an even thickness as necessary,then crumb(裹薄麵粉->蛋液->麵包粉) ·         Heat oil in a frying pan ·         Fry chicken golden brown, turning once only(只有翻面一次) ·         Allow 10 g of clarified butter in a clean fry pan and fry the egg, taking care not to break the yolk ·         To serve place escalope on a hot plate(這裡的太陽蛋不翻面) ·         Place fried egg on top of the chicken, garnish with 2 julienne strips of anchovy(鯷魚) with capers(酸豆)

雞胸肉表皮香脆內裡多汁->Well down，重點是粉都要裹均勻，油溫要夠熱，下鍋不要怕，然後就是經驗啦

太陽蛋->Perfect 因為我用中火先定型蛋，再用非常小的"微微火"煎，正面用湯匙淋熱油，就能得到完美的太陽蛋

中式熱炒蔬菜->Perfect 這一定要完美，不然就辜負看老爸嗆鍋甩鍋這麼多年了~重點是，不要怕火!

法式里昂馬鈴薯片->里昂就是馬鈴薯片搭上洋蔥絲的一道法式料理，主廚說我的不夠上色，但是如果做得跟Demo一樣，也太焦了吧。這道菜看來很簡單，但是火侯不好抓，幾乎許多同學的評語都是"太焦、太油、或是沒有上色不夠"

煎炒豆子->豆子沒煮熟，不愛吃豆子的結果就是不知道何時才算煮熟豆子

薯條->我用另一種方法Blanch，就是先用冷水加熱煮薯條，然後直接下180度油鍋炸，但這個薯條我覺得還不夠脆，有機會一定還要再做做看

炸根莖植物->我照著主廚用攝氏160度想說試試看，沒想到太黑了T~T，但符合香脆的要求
 


人家是在外面看滿天星

我今天是在廚房看熱油滿天飛

但是聽著食物下鍋"啪滋啪滋"   然後伴隨著奶油逸出陣陣香氣

也真是一件美妙的藝術壓~