Inspired by 香港餐廳嘅招牌菜式🙂↕️大班樓用紅蟹，喺屋企煮用蟹腳更加方便，啖啖肉！今次用咗阿拉斯加帝王蟹腳，好巨型有成隻手臂咁長🤯
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🦀雞油花雕蒸蟹腳伴陳村粉📝食譜
烹調時間⏱1小時
🔸材料🔸
帝王蟹腳 2-3隻
昆布 1片15cm
蜆 1斤
陳村粉 400g
雞皮 180g
薑 8片
🔸黃金湯汁材料🔸
昆布蜆汁 250ml
雞湯 200ml
雞油 50ml
金華火腿 1小片
紹興花雕酒 2湯匙
蛋黃 1隻
生粉水 50ml水+1湯匙生粉
🔹做法🔹
- ▪️製作雞油▪️平底鍋放入雞皮和薑片，小火煎出雞油
- ▪️預備昆布水▪️昆布用廚房紙抹走灰塵，加入300ml清水，放雪櫃浸一晚至軟；翌日小火煮至冒泡後關火，合蓋焗20分鐘，取出昆布
- ▪️製作昆布蜆汁▪️昆布水煮沸，加入蜆合蓋煮約3分鐘至開口，開蓋中火繼續煮10分鐘出味，過篩
- ▪️製作黃金湯汁▪️昆布蜆汁和雞湯混合，加入金華火腿小火煮15分鐘
- 蛋黃和雞油混合，一邊攪拌一邊加入50ml步驟4的湯汁，再將混合物倒入湯汁混合，加入紹興花雕酒（此做法避免過熱煮熟蛋黃）；倒入生粉水中火煮至湯汁濃稠
- 蟹腳切開一半殼，連同陳村粉用Steam+模式100度蒸10分鐘；淋上黃金湯汁；放上蔥絲，灒入熱雞油即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
King crab legs 2-3 px
Kombu 1 piece (15cm)
Clams 1 catty
Chencun rice noodles 400g
Chicken skin 180g
Ginger 8 slices
𝗦𝗼𝘂𝗽 𝗯𝗮𝘀𝗲
Kombu and clam broth 250ml
Chicken broth 200ml
Chicken oil 50ml
Jinhua ham 1 px
Shaoxing wine 2 tbsp
Egg yolk 1
Starch water 50ml water + 1 tsp starch
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Fry chicken skin and ginger in a pan over low heat to extract chicken oil.
- Soak kombu in water overnight in the refrigerator, then boil and simmer for 20 mins to make kombu water.
- Cook clams in kombu water, then strain to make kombu clam broth.
- Simmer kombu clam broth with chicken broth and Jinhua ham for 15 mins.
- Mix egg yolk with chicken oil and soup base, then thicken with cornstarch slurry.
- Steam crab legs and noodles with Steam+ mode, serve with golden soup base, scallions, and hot chicken oil.
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