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中國小菜
  蟹肉蘆筍湯
  什錦砂鍋
美味海鮮餐
  三蝦伴豆腐
  豆瓣鯉魚
  韭黃鱈魚球
  煙勳鱈魚
海盈訓練課程
  鮮魷蒸肉餅
  蜜糖芝麻雞球
  粟米魚肚羹
  欖菜肉鬆蜜糖豆
  葡國雞
  粉葛鯪魚湯
  十八羅漢齋
  崧子仁炒
  海鮮蒸蛋白
  香 酥 大 鴨
  COLD CUT SPICY SHIN OF BEEF
  TUNG PO PORK
  CHICKEN WITH SPIRNG ONIOIN SAUCE
  VEGETARIAN HOT POT WITH RED SAUCE
  SAUTE PRAWNS WITH SOYA SAUCE
  FISH FILLET WITH PINE NUTS
  SESAME FLAVORED CUCAMBER
健康小吃
  Sushi Roll (包包壽司卷)
  Sweet Corn Potato Patties(黃金薯餅)
賀年菜
  蠟味蘿蔔糕
  蔗汁汁馬蹄糕
  瑤柱肉蓉瓜甫
  鯊漁尾骨煲雞湯
  北菇鴨掌扒津白
  三絲炒年糕
  法海蒲團
  鮑菇海參扒菜膽
煙勳鱈魚  
 
材料:
1 cod filets, 1/2C black tea leaves, 1/2C light brown granulated sugar, 1/2C rice, 2 lettuce leaves.
調味料:
A. 1T cooking wine, 1t salt, 2 ginger slices, 1 scallion. B. 2 slices lemon, mayonnaise as needed.
作法:
1. Rinse cod well, add seasoning A and steam in steamer 
for 8 minutes first. Remove and discard scallion, ginger 
slices and liquid released during steaming. Rinse lettuce 
leaves well and shred. 
2. Line a sheet of aluminium foil on the bottom of the wok, 
top with well-mixed black tea leaves, light brown sugar 
and rice. Place a greased rack in the center with cod on 
rack. Cook over high heat until smoke emerges. Cover 
and let smoke for 20 minutes. 
3. Remove cod to serving plate lined with shredded 
lettuce leaves. Squeeze mayonnaise over fish and serve 
with lemon slices on the side. Squeeze lemon juice out of 
lemon right before serving.
 
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