豪華煲仔菜！滿滿骨膠原❤️🔥之前煮給家人吃他們超喜歡😝重點是好易煮，30分鐘就完成！因為平時花膠發好我會放冰格保存，想吃的時間解凍就OK🙂↕️
平日煮這個菜式無需用太貴的花膠！我今次這款花膠80頭，買半斤都是大概$7-800，可以分到5餐！隨時煮都不太肉赤，美顏又好味🤣
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💓薑蔥啫啫花膠煲📝食譜
烹調時間⏱30分鐘
🔸材料🔸 (2人份)
花膠筒 8-10條
乾蔥 6粒切半
蒜頭 8瓣切片
薑 4片切粒
冰糖 1茶匙
水 300ml
生粉水 50ml水+1湯匙生粉
唐芹, 蔥
芫荽(可省略)
🔸調味料🔸
生抽 2茶匙
老抽 1茶匙
蠔油 約2-3湯匙
紹興花雕酒 1茶匙
🔹做法🔹
- ▪️浸發花膠▪️花膠不用清洗，直接放上大碟，淋上1茶匙米酒蒸約8-10分鐘至縮小；放入清潔無油的容器，用清水放雪櫃浸發3晚，每天更換清水一次，放冰格保存
- ▪️炆花膠▪️下油開鍋，爆香薑粒、乾蔥和蒜粒；加入冰糖拌炒至溶化
- 加入清水和調味料，放入已浸發的花膠，大火煮滾後小火炆25分鐘；加入生粉水，中火煮至湯汁濃稠
- ▪️砂鍋版本▪️取出步驟3的蒜粒和乾蔥，放入砂鍋，按次序放上花膠、唐芹和蔥段；倒入200ml 步驟3的炆花膠汁，煮沸後合蓋小火煮3分鐘即成
- ▪️無砂鍋版本▪️ 放入唐芹和蔥段炒勻即可上桌
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Fish maw: 8-10 px
Dried shallots: 6 cloves, halved
Garlic: 8 cloves, sliced
Ginger: 4 slices, diced
Rock sugar: 1 tsp
Water: 300ml
Slurry water: 50ml water + 1 tbsp cornstarch
Chinese celery, spring onions
Cilantro (optional)
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Soy sauce: 2 tsp, Dark soy sauce: 1 tsp, Oyster sauce: approximately 2-3 tbsp, Shaoxing wine: 1 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Steamed Fish Maw: Place the fish maw on a plate and drizzle with 1 tsp of rice wine. Steam for 8-10 mins until it shrinks. Soak it in water in the refrigerator for 3 nights, changing the water once a day. Store in the freezer.
- Sauté ginger, dried shallots, and minced garlic in oil until fragrant. Add rock sugar and stir-fry until melted.
- Add water and seasonings, then add the soaked fish maw. Bring to a boil, then simmer for 25 mins. Thicken the sauce with cornstarch water.
- Clay Pot Version: Transfer the garlic and shallots from step 3 to a clay pot. Layer the fish maw, coriander, and scallion. Pour in 200ml of the braising sauce. Bring to a boil, cover, and simmer for 3 mins.
- Non-clay Pot Version: Stir-fry the coriander and scallion.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922