蝦膠釀節瓜

蝦膠釀節瓜

| EN
| EN
難度
2/5
需時 (小時)
1.5
份量 (人)
2-4
難度
需時 (小時)
份量 (人)
2/5

1.5

2-4

材料

  • 蝦膠 120克
  • 冬菇 30克
  • 甘筍 30克
  • 節瓜 300克
  • 蔥花 2湯匙
  • 120g Shrimp Paste
  • 30g Dried Shiitake Mushroom
  • 30g Carrot
  • 300g Hairy Gourd
  • 2 tbsp Shallot

調味料

  • 1/4茶匙
  • 砂糖 半茶匙
  • 胡椒粉 1/8茶匙
  • 生粉 1湯匙
  • 蛋白 半隻
  • 1/4 tsp Salt
  • 1/2 tsp Sugar
  • 1/8 tsp Pepper
  • 1 tbsp Corn Starch
  • 1/2 Egg White

湯汁

  • 蠔油/瑤柱汁/鮑魚汁 2湯匙
  • 砂糖 1茶匙
  • 清水 200毫升
  • 2 tbsp Oyster Sauce/Scallop Sauce/Abalone Sauce
  • 1 tsp Sugar
  • 200ml Water

芡汁

  • 生粉 1茶匙
  • 清水 4湯匙
  • 1 tsp Corn Starch
  • 4 tbsp Water

烹調步驟

1

把細隻冬菇浸於水中1小時,隔水後用生粉搓一下後沖洗淨,這樣可令冬菇香味更突出,再切成粒狀備用

Immerse the dried shiitake mushroom in the water for 1 hour. Take out from water, rinse it with corn starch. This will make the mushroom flavor more prominent and then cut into granules

2

把甘荀洗乾淨刨皮後切成細粒備用

Wash the carrot and cut them into fine granules

3

之後將節瓜去皮,切件,用匙羹刮出半湯匙形狀備用

Then peel the hairy gourd and cut into pieces, and use the spoon to scrape out half a spoonful of shape

4

在碗中放入蝦膠、冬菇粒和甘筍粒,再加入調味料,然後順時針方向攪勻至起膠

Put the shrimp paste, mushroom and carrot in the bowl, then add the seasoning, then stir it clockwise until it is glued

5

接著鋪上節瓜面,倒入湯汁至浸過節瓜,用猛火蒸12分鐘,之後先把湯汁倒出

Then lay the mixture on hairy gourd, pour the soup until the hairy gourd is soaked, steam for 12 minutes with high fire, then remove the soup

6

用倒出來的湯汁加入生粉水打芡,然後淋上節瓜面,灑上蔥花便成

Add the removed soup to the prepared gravy, then topping on the hairy gourd and sprinkle with shallot

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