荷塘小炒 Stir-fry Mix Vegetables
August 15, 2024酸梅鸭 Braised Duck with Sour Plum Sauce
August 8, 2024
Ingredients 材料:
5 pcs Fish Maw
4 Shiitake Mushroom
Some Broccoli
1 Spring Onion
1 pcs Ginger成魚鰾 - 5片
百花菇 - 4粒
西蘭花 - 適量
蔥白 - 1根
姜 - 1塊
Seasoning 调味料:
1 Tbsp Seafood Stock
1 Tbsp Chinese wine
1 Tbsp Soy Sauce
Half Tsp Dark Soy Sauce
Some Salt
400ml Water
Half Tsp Chek Hup Diamond Rock Sugar
Some White Pepper海鮮高湯 - 1湯匙
花雕酒 - 1湯匙
醬油 - 1湯匙
老抽 - 半茶匙
鹽 - 少許
雞高湯 - 400毫升
澤合冰糖花 - 半茶匙
胡椒粉 - 少許
Flour Solution 芡汁:
1 Tbsp Potato Starch
2 Tbsp Water風車粉 - 1湯匙
水 - 2湯匙
Method 步骤:
Heat up a pot of oil, add the fish maw inside to fry until it expands. Drain and set aside.
先預熱油鍋，放入魚鰾炸發後撈起備用。
Heat up a pot of water, add some salt and broccoli inside to blanch it. Remove and place it in a bowl. Add the shiitake mushroom and fried fish maw into the pot to blanch. Drain and remove it from the pot, set aside.
煮開一鍋水，放入鹽，西蘭花飛水後撈起裝盤，再放入百花菇和魚鰾飛水，瀝乾撈出備用。
Heat up some oil in a pan, add the spring onion and ginger sliced to saute until fragrant. Then add all the seasoning, mushroom and fish maw, bring to a boil, then cover up with a lid to stew for 15 minutes. Stir in the flour solution, place it in the bowl. Ready to serve.
鍋中燒熱適量油，放入姜和蔥白炒至爆香後加入所有調味料，百花菇和魚鰾煮開後關蓋小火燜15分鐘。倒入芡汁勾芡，裝盤即可。
