春来早报喜——新年特备2018

【名厨新春食谱】满载而归

满载而归,采用了鲍鱼和发菜等食材做成。(照片提供:优1周)
满载而归,采用了鲍鱼和发菜等食材做成。(照片提供:优1周)

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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.

食谱提供 天厨酒楼 地址:403 Havelock Road, Copthorne King's Hotel Singapore 电话:6318 3193 示范厨师 名厨何添财 高级主厨 Master Chef

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