材料:Ingredients:
即食罐頭鮑魚 (4隻) , (Canned abalone 4 pieces), 煮熟冬菇4隻, (Cooked Mushroom 4 pieces), 濕花膠4件, (Soaked Fish Maw 4 pieces), 濕海參4件, (Soaked Sea Cucumber 4 pieces), 熟瑤柱4 粒 (Dried Scallop 4 pieces), 熟蠔豉4粒(Cooked Dried oyster 4 pieces), 熟豉油皇煎蝦(Cooked Shirmp 4 pieces), 髪菜1/2 oz (Dried Blackmoss ½ oz), 豆腐袋 4個 (Bean curd bags 4 pieces), 紹菜 8oz (Napa Cabbage 8 oz), 濕枝竹3 oz ( Soaked Dried bean curd 3 oz)
調味:Seasonings：
蠔油1湯匙 (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+水埋獻用 (Constarch solution 1 t)
做法:Instructions:
即食鮑魚開罐後, 連汁一起倒進瓦煲內, 慢火煮熱.
Open the Canned abalone, pour it into the clay pot with juice and cook slowly.
花膠, 海參用薑汁酒出水, 撈起放進鮑魚汁內, 加入煮熟冬菇, 熟蠔豉,
再加入調味, 慢慢煮滾約五分鐘, 期間不斷用匙羹攪動, 以免黏底煮濃, 因為膠質很多, 跟著取出準備裝盤,最後把汁液用粟粉水勾獻備用.
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.
紹菜, 枝竹用油鹽水灼熟. 燒熱另一瓦煲, 放入菜, 枝竹在煲底, 砌上冬菇, 花膠, 海參, 瑤柱, 蠔豉, 髪菜, 豆腐袋, 煎蝦, 鮑魚等等, 將汁液淋回煲內, 煮滾便可上桌.
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.
梁師傅小貼士
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Chef’s Tips:
新春期間, 我們都有浸發一些花膠, 海參, 剩下來的我教大家用保鮮紙包捲起放進冰箱急凍, 可保存一個月以上, 食用時預早從冰箱取出, 放在下面雪櫃解凍, 再用冷水浸泡, 就會還原有彈性, 用薑汁酒滾煨過就可以食用.
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.
這個菜式夠名貴, 用即食鮑魚又方便快捷, 很快就可做出一款請客菜式.
It’s fancy ingredients. And it’s convenient and quick to use canned abalone for a treat.
材料贊助商
*
Sponsors:
* 豐盛行蔘茸海味
(Fong Sen Co.)
* 地址: 1026 Grant Ave., (金門餅家對面), San Francisco, CA 94133
* 電話: 1-415-986-1809
本食譜及照片由
[ 梁廚美食] 烹飪節目梁師傅提供
Recipe and Photo developed by Master Chef James Leung
