油鮑菇扒海參 Braised Mushroom Cucumber－梁廚美食 Chef Leung（第8集 No 8）
材料:
Ingredients:
海參
12安士 (Sea Cucumber 12oz)
雞脾菇
3棵
(King Trumpet Mushroon 3 strips)
紅棗
5粒
(Dried Dates 5 pieces)
小棠菜
10棵
(Bok Choy 10 strips)
薑粒
1茶匙
(Diced Ginger 1teaspoon)
炆鮑菇調味A( Simmer mushroom seasonings A)
蠔油
1湯匙 (Oyster sauce 1T) (Mushroom sauce 1C)
雞湯
1罐加水1罐
(Chicken Broth 1 can+1 can water)
胡椒粉
1茶匙 (Pepper 1teaspoon)
調味B:
勾芡用 (Seasonings B: for thickening)
炆鮑菇湯汁1杯 (Mushroom sauce 1C)
蠔油1湯匙 (Oyster sauce 1T)
麻油 1茶匙 (Sesame oil 1t)
粟粉 1湯匙+水3湯匙勾芡用 (Cornstarch 1T + Water 3 T for thickening)
做法:
Instructions:
1. 原條雞脾菇洗淨, 小棠菜洗淨.
Wash and rinse King Trumpet Mushroom and Bok Choy.
2. 下油1湯匙, 爆香薑粒, 蠔油, 贊酒, 加湯和水, 調味料A, 放入雞脾菇, 紅棗, 煮滾收慢火, 燴30分鐘. 取出稍為放涼. 雞脾菇切厚片, 如鮑魚片狀.
Add one tablespoon of oil, stir fry ginger. Add oyster sauce, cooking wine, broth and water, and Seasonings A. Add King Trumpet Mushroom and date. After boiling, change to simmer cooking for 30 mins. Remove the dish and let it cool off a little. Cut King Trumpet Mushroom into thick pieces like abalone slices.
3. 海參用薑汁酒氽水5分鐘撈出備用. 小棠菜用油鹽水灼熟備用.
Boil the sea cucumber with ginger wine for 5 min and remove. Cook the Bok Choy with salty water.
4. 調味料B. 煮滾, 放入菇片, 海參煮一會, 用粟粉水勾芡.
Boil the seasonging B and add sliced mushroom and sea cucumber. Thicken with cornstarch.
5. 小棠菜排成圓圈狀, 菇片海參排在中間, 看來極像眞鮑魚片.
Arrange the Bok Choy as a circle and put sliced mushroom and sea cucumber in the middle, which will look like real abalone slices.
梁師傅小貼士:
• 鮑魚菇又稱雞脾菇, 因為它的形狀似雞脾, 而煮熟的口感形態又似鮑魚, 所以得此稱號.
Abalone mushroom is also called King Trumpet Mushroom because it looks like chicken thigh. When it’s cooked it looks also like abalone slices.
• 此菇如果炒食, 會比較韌, 適宜炆燴較長時間, 它的口感就較爽滑, 腍.
最宜素食人仕, 配合其他蔬菜如生菜, 介菜膽, 白菜仔, 波菜, 豆苗都很好, 這些菜索起蠔油汁很惹味.
If sautéed, King Trumpet Mushroom will be very tough. It’s better to simmer it for longer, and it will taste smooth. Good for vegetarians. It also matches with other vegetables like lettuce, mustard green, baby bok choy, spinach and bean sprout. Very tasty if cooked with oyster sauce.
