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【名厨新春食谱】满载而归

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若昕@优1周 - 04/01/2019

联合早报

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材料A
 

  • 10头鲍鱼1个
  • 带子1个(汆烫)
  • 蚝豉1个
  • 发菜适量(浸软)
  • 烧肉1块


材料B
 

  • 日本豆卜1/2个
  • 生粉1大匙


腌味料
 

  • 蚝油少许
  • 姜少许
  • 葱少许


调味料
 

  • 蚝油1大匙
  • 鸡汤100克
  • 鸡精粉少许
  • 老抽少许

 

做法
 

1.把蚝豉和腌味料用小火慢煮20分钟待用。
 

2.把所有材料放进日本豆卜中,蒸5分钟后放入盘中。
 

3.把调味料煮至滚,加入生粉勾芡后淋在豆卜上即可。


Stuffed Beancurd Puff with Abalone (serves 1)


Ingredients A
 

  • 1 small abalone
  • 1 scallop(blanch)
  • 1 dried oyster
  • some black moss(soak)
  • 1 roasted pork


Ingredients B
 

  • 1/2 Japanese beancurd puff
  • 1tbsp starch


Marinade
 

  • some oyster sauce
  • some ginger
  • some spring onion


Seasoning
 

  • 1tbsp oyster sauce
  • 100g chicken stock
  • some chicken powder
  • some dark soy sauce


Method
 

1. Cook dried oyster and Marinade over low heat for 20mins. Set aside.
 

2. Stuff Japanese beancurd puff with all ingredients A. Steam for 5mins and place into a plate.
 

3. Bring Seasoning to a boil. Thicken with starch and pour over beancurd puff.

 

Source: 联合早报 © Singapore Press Holdings Limited. Reproduced with permission.