咕嚕呃鬼 - 油炸鬼釀墨魚滑

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煮野食其實好好玩,將自己認為有可能既野撈埋一齊,然後成功既感覺真係幾好。
老公唔太鍾意食有骨既野,我自己鍾意食脆卜卜,所以就出現左今次既扮咕嚕肉。
我自己幫佢改名叫做“咕嚕呃鬼”其實係油炸鬼釀墨魚滑黎架,老公話驟眼睇都呃得下人。超開心自己成功混醬,老公仲話成件事令佢好有驚喜,估我唔到會咁整,而且仲好好味^o^
其實我有做定失敗準備,買定包現成醬架!萬一“咕嚕汁”混唔成功都有後著嘛。
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Ingredient and Portion
油炸鬼(油條) 1條
墨魚滑 0.5磅
青椒 1個
洋蔥 半個
菠蘿 2片
蒜頭 適量
Seasoning
墨魚滑調味:
胡椒粉 適量
粟粉 適量

調味材料:
山楂餅 2筒
白醋 1湯匙
茄汁 2湯匙
糖 2茶匙
鹽 0.5茶匙
菠蘿汁 1湯匙
水 0.5湯匙
雞汁 少許
Method
1. 山楂餅壓到碎粉狀,將所有調味材料攪勻備用
2. 墨魚滑加入少許胡椒粉和粟粉拌勻
3. 油炸鬼分開兩條,每條用較剪剪開幾段
4. 鋪好焗爐紙,預熱焗爐,180度5-10分鐘
5. 將墨魚滑釀入油炸鬼中
6. 將釀好嘅墨魚滑放入已完成預熱嘅焗爐,墨魚滑面向上以180度,焗20分鐘
7. 趁油炸鬼焗緊時,將青椒、洋蔥及菠蘿切到差不多大小,另蒜頭切碎
8. 落油爆香蒜蓉,然後落青椒、洋蔥及菠蘿一齊炒香
9. 倒一半份量咕嚕汁(步驟1)再炒
10. 將油炸鬼落鑊及將剩餘嘅咕嚕汁加入,令所有材料都沾上醬汁即可上碟
Tips
1. 記得混醬一定要邊混邊試味,每人口味不同,無話邊隻味係最好的,只要混到最合適你同要吃嘅人,就已經係最適合嘅醬
2. 如懶的話,其實買現成李錦記一包包嘅生炒排骨醬都得
3. 如無焗爐,用光波爐都得
4. 焗20分鐘後,唔好即刻揭開焗爐門,讓餘溫再收乾油炸鬼嘅油份,令佢更香脆
5. 步驟1一定要試味,因白醋過多會“乸“喉,若有“乸“喉感覺可逐少逐少加糖去趕走“乸“喉感覺,所以一定要試味,太甜可落返啲鹽,雞汁唔一定要落,但我覺得落左會易啲調好個汁(新手太太始終要找幫手^^)
6. 若覺得油炸鬼中間阻住你釀,可用筷子整開中間,總之每件油炸鬼都一定能輕易釀入墨魚滑的
7. 若油炸鬼頭尾部份企唔穩就打橫放,要確保粒與粒之間有空位,讓熱力可接觸到墨魚滑,唔好大安旨意,要耐不耐睇睇焗爐,始終每個爐溫唔一定一樣,要自己隨機應變
8. 要快手令所有材料都沾上汁,因在鑊炒太耐會怕油炸鬼俾醬汁撈太耐而淋,咁就唔脆口喇
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