简体正體
ad image

海味豪门盘菜Dried Sea Food Luxury Clay Pot

【希望之声2020年2月19日】材料:

Ingredients:

即食罐头鲍鱼 (4只) , (Canned abalone 4 pieces), 煮熟冬菇4只, (Cooked Mushroom 4 pieces), 湿花胶4件, (Soaked Fish Maw 4 pieces), 湿海参4件, (Soaked Sea Cucumber 4 pieces), 熟瑶柱4 粒 (Dried Scallop 4 pieces), 熟蠔豉4粒(Cooked Dried oyster 4 pieces), 熟豉油皇煎虾(Cooked Shirmp 4 pieces), 髪菜1/2 oz (Dried Blackmoss ½ oz), 豆腐袋 4个 (Bean curd bags 4 pieces), 绍菜 8oz (Napa Cabbage 8 oz), 湿枝竹3 oz ( Soaked Dried bean curd 3 oz)

调味:

Seasonings:

蠔油1汤匙 (Otyster sauce 1 T), 糖1/4茶匙 (Sugar ¼ t), 胡椒粉, 麻油少量 (Sesame oil & Pepper a little), 粟粉1茶匙+水埋献用 (Constarch solution 1 t)

做法:

Instructions:

即食鲍鱼开罐后, 连汁一起倒进瓦煲内, 慢火煮热.

Open the Canned abalone, pour it into the clay pot with juice and cook slowly.

花胶, 海参用姜汁酒出水, 捞起放进鲍鱼汁内, 加入煮熟冬菇, 熟蠔豉, 再加入调味, 慢慢煮滚约五分钟, 期间不断用匙羹搅动, 以免黏底煮浓, 因为胶质很多, 跟着取出准备装盘,最后把汁液用粟粉水勾献备用.

Boil soaked fish maw and soaked sea cucumber with ginger wine. Remove and put them in the abalone soup. Add cooked mushroom and cooked oyster. Add seasonings and boil for about 5 mins,during which time stir with a spoon to avoid the soup stick on the bottom of the pot due to lots of gelatin. Remove all ingredients, and mix the juice with corn starch water.

绍菜, 枝竹用油盐水灼熟. 烧热另一瓦煲, 放入菜, 枝竹在煲底, 砌上冬菇, 花胶, 海参, 瑶柱, 蠔豉, 髪菜, 豆腐袋, 煎虾, 鲍鱼等等, 将汁液淋回煲内, 煮滚便可上桌.

Boil the napa cabbage and dried bean curd with salty water. Heat another clay pot, add vegetables, stick bamboo in the bottom of the pot, lay mushrooms, fish maw, sea cucumber, dried scallop, dried oyster, Dried Blackmoss, tofu bag, fried Shrimp, abalone, etc., pour the juice back into the pot, boil and serve.

梁师傅小贴士

* Chef’s Tips:

新春期间, 我们都有浸发一些花胶, 海参, 剩下来的我教大家用保鲜纸包卷起放进冰箱急冻, 可保存一个月以上, 食用时预早从冰箱取出, 放在下面雪柜解冻, 再用冷水浸泡, 就会还原有弹性, 用姜汁酒滚煨过就可以食用.

We make soaked Fish Maw and sea cucumber during Chinese New Year. We could roll up the leftovers with plastic wrap and put them in the refrigerator for quick freezing. The food can be stored for more than one month. Remove it from the refrigerator and defrost before eating. Soak them with cool water in order to restore elasticity. Boil them with ginger wine and ready to serve.

这个菜式够名贵, 用即食鲍鱼又方便快捷, 很快就可做出一款请客菜式. It’s fancy ingredients. And it’s convenient and quick to use canned abalone for a treat.

材料赞助商 * Sponsors:

* 丰盛行参茸海味 (Fong Sen Co.)

* 地址: 1026 Grant Ave., (金门饼家对面), San Francisco, CA 94133

* 电话: 1-415-986-1809

本食谱及照片由 [ 梁厨美食] 烹饪节目梁师傅提供

Recipe and Photo developed by Master Chef James Leung

责任编辑:Sarah Shao

中国广播台
硅谷之声
湾区生活台