鱼鳔海参羹 Fish Maw & Sea Cucumber Thick Soup скачать в хорошем качестве

鱼鳔海参羹 Fish Maw & Sea Cucumber Thick Soup

竹笋是福州人很常用的食材。新鲜的竹笋必须先处理去苦涩味和老纤维，不然会难以入口。因为处理功夫繁杂，所以Chef Dong建议大家用罐装的竹笋这道料理，方便又省时。鱼鳔用薄片的，口感会更好。至于海参，买已经泡发的就好了。自泡的话，不单费时，如果处理不好，海参还可能泡不发，食材就浪费了。 分量：6-7 人份 准备时间：20分钟 煮时：25分钟 材料 A ： 100克 鱼鳔（泡发切小块） 200克 海参（泡发切小块） 6粒 冬菇（泡软切片） 20克 云耳（泡软切小块） ½ 罐 罐头竹笋（切丝） 1 条 胡萝卜（去皮切丝） 20克 老姜（去皮切片） 7瓣 蒜头（去衣切片) 1粒 鸡蛋（打散） 1棵 青葱（切段） 2汤匙 油 材料 B ： 1公升 鸡高汤 1汤匙 黑醋 3汤匙 辣椒酱 6汤匙 番茄酱 ½ 汤匙 蚝油 ½ 汤匙 酱油 ½ 汤匙 麻油 2茶匙 盐 2茶匙 糖 材料 C（芡汁，拌匀）： 1汤匙 木薯粉 3汤匙 水 做法： 1. 热锅加油，加入老姜和蒜头，炒匀爆香 2. 加入冬菇，炒匀爆香 3. 加入竹笋鱼鳔， 爆炒片刻 4. 加入鸡汤，云耳和海参和材料B（除了黑醋），炒匀盖上煮25分钟 5. 起盖，加入胡萝卜丝和葱段，炒匀 6. 加入木薯粉水，炒匀勾芡 7. 加入黑醋，炒匀 8. 边搅拌边加入蛋液，熄火 9. 趁热享用 While traditional festive dishes can be intimidating, Chef Dong shares his practical tips to make this premium soup accessible for every home cook. To save time without sacrificing flavor, he recommends using canned bamboo shoots and pre-soaked sea cucumber to avoid the lengthy and complex preparation these ingredients usually require. By using thin fish maw for the best texture and following these expert shortcuts, you can serve a rich, restaurant-quality masterpiece at your reunion dinner with ease. Portion: 6-7 pax Prep Time: 20 minutes Cook Time: 25 minutes Ingredients A: 100g fish maw (soaked and cut) 200g sea cucumber (soaked and cut) 6 pcs shiitake mushrooms (soaked and sliced) 20g cloud ear fungus (soaked and cut) ½ can canned bamboo shoots (shredded) 1 pc carrot (peeled and shredded) 20g old ginger (peeled and sliced) 7 cloves garlic (peeled and sliced) 1 egg (beaten) 1 stalk spring onion (cut into sections) 2 tbsp cooking oil Ingredients B: 1 litre chicken stock 1 tbsp black vinegar 3 tbsp chili sauce 6 tbsp tomato sauce ½ tbsp oyster sauce ½ tbsp soy sauce ½ tbsp sesame oil 2 tsp salt 2 tsp sugar Ingredients C (Thickening glaze, mix well): 1 tbsp tapioca starch 3 tbsp water 3 tbsp water Steps: 1. Heat cooking oil in a wok, add old ginger and garlic, sauté until fragrant 2. Add shiitake mushrooms and stir-fry until fragrant 3. Add bamboo shoots and fish maw, stir-fry briefly 4. Add chicken stock, cloud ear fungus, sea cucumber, and Ingredients B (except black vinegar). Stir well, cover with lid, and simmer for 25 minutes 5. Remove the lid, add shredded carrot and spring onion, and stir well 6. Pour in Ingredients C and stir well to thicken the soup 7. Add black vinegar and stir well 8. Stir the soup gently while pouring in the beaten egg to create egg ribbons 9. Turn off the heat and serve hot! ⚠️ 转载食谱请注明食谱来自南洋小厨 ⚠️ Please credit Nanyang Kitchen if you re-share this recipe #南洋风味家常菜单 #友煮意 #新年年菜 #nanyangkitchen Visit our website for more recipe: https://www.nanyangkitchen.co/ Like us on FB:   / nanyangkitchen.co   Follow us on IG:   / nanyangkitchen.co   Subscribe to our YT channel:    / nanyangkitchen