Saturday, November 9, 2013

香菇肉碎什锦鱼翅羹 Imitation Shark Fin Soup

什锦鱼翅羹
再度挑战鱼翅羹.
因为朋友回国转交了许多她用不完的食料给我, 太白粉有一大包年底要过期了, 只好努力上网搜寻大量关于如何善用它, 心血来潮就煮了准备要学习很久的鱼翅羹。

香菇肉碎什锦鱼翅羹
{材料} 香菇3朵(泡软,切丝), 肉碎适量(用少许盐,糖, 酱油与胡椒粉腌5分钟),假鱼翅适量(过水洗净沥干), 鸡蛋1粒(加一点盐与胡椒粉打成蛋液), 金针菇(洗净),假蟹肉, 干贝,青葱碎, 萝卜碎,干辣椒碎,蒜碎, 红葱碎, 姜碎。

{调味料} 罐头鸡汤1大罐, 清水适量, 黑酱油½ 茶匙, 酱油1大匙,鸡精粉1茶匙, 糖2茶匙, 绍兴酒2大匙, 麻油1茶匙, 盐与胡椒粉少许, 太白粉水大约1/4 杯。

{做法}

1. 烧热2大匙油爆香葱蒜姜碎, 再下干辣椒碎, 然后加入香菇片与肉碎炒至肉变色, 再加入金针菇, 干贝, 青葱碎与萝卜碎拌炒均匀。

2. 同时, 先煮滚适量的清水与鸡汤, 再加入做法1的材料, 假蟹肉, 鱼翅, 与调入其他调味料, 然后顺时加入蛋液搅拌均匀。(除了太白粉水)

3. 以中火再次煮滚后, 慢火煮上10-15分钟以便入味, 最后以太白粉水勾芡即可。喜欢的话, 可以加几滴黑醋享用。

Imitation Shark Fin Soup

{Ingredients} Mushroom x 3 (soaked till tender, shredded), minced pork (marinate with some salt, sugar, soy sauce and pepper for 5 mins), imitation shark fin (wash and drain well), egg x 1 (beaten with some salt and pepper), enoki mushroom (washed), imitation crab meat, scallops, diced spring onions plus chopped carrots, dry chilies, garlic, shallots and ginger.

{Seasonings} Chicken stock x 1 can, some water, black soy sauce ½ tsp, soy sauce x 1 tbsp, chicken powder x 1 tsp, sugar x 2 tsp, Shao xing wine x 2 tbsp, sesame oil x 1 tsp, some salt and pepper, tapioca starch water about ¼ cup.

{Method}
1. Heat up olive oil in a wok to sauté chopped garlic, shallot and ginger till fragrant, add in dry chilies,mushroom and minced pork to stir-fry until meat turn color only add in enoki mushroom, scallop, green onion and carrots to mix well.

2. At the same time, bring some water with chicken stock to boil, add n method 1 together with imitation crab meat, shark fin and season in seasonings, then add in egg mixture follow clockwise direction. (Except tapioca starch)

3. Simmer it under medium heat for 10-15 mins until flavors are developed, lastly pour in tapioca starch. Serve with black vinegar if like.

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