We have here Braised Giant white eel with mushrooms, bitter melon and bean curd puffs! 涼瓜冬菇豆腐卜炆大鱔王!
GWZ thinks it is virtuous to respect your food and pack them back if they cannot be finished. Transforming that into something new then becomes an art. The core ingredient packed back here is the rare and pricey Giant White Eel. 王子認為食物不能浪費,而且吃不完的應該打包,這是教養和美德。更何況今次的主角係名貴難求的大鱔王,就帶佢返去改頭換面作出新傑作吧!
Method: Since the eel has been deep fried already, simply leave it on the side. Ingredients you would need are bean curd puffs, dried shiitake mushrooms, bitter melon, a few slices of ginger, some chopped shallots, garlic and spring onion and chicken stock. The mushrooms should be soaked in water until they are completely soft, then squeeze out the the water. Keep the water used for soaking mushrooms and leave aside. Cut the bitter melon in half, remove all the seeds and then cut them into sizeable pieces. Now heat up your saucepan, add oil, then ginger, garlic and shallots, and the bitter melon. Stir fry and take everything out and set aside. In the same pan, pour in the eel, give it a quick stir, then add in the mushroom water and chicken stock. When that boils, add soy sauce (both dark and light), pepper, and rock sugar. Pour in the bitter melon again and mushrooms, cover the pan and let it simmer using low heat. After around 10-15 minutes, turn back to high heat and add the bean curd puffs. Let it boil for another 5 minutes or so with the lid open so the sauce thickens and condenses. Meanwhile do some tasting and if more flavouring is needed add more sauces if too sweet or salty add water. Use the winter melon as the benchmark of this dish. If the texture/softness/crunchiness is to your liking it’s ready to be served! Once plated sprinkle some spring onions on top for presentation. Complete! ?
•PS You don’t have to use leftover eel, you can also choose to buy fresh eel. But if so, the eel must be pat dried and quickly deep fried and set aside. The deep frying part will make the eel harder and won’t break or melt as easily.
Author Bio:
王子
食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,煮飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。GWZ Fastidious and meticulous aiming for”Perfection at your palate”Passionately homemade in Hongkong.
GWZ no wastage series! #gwznowaste •We have here Braised Giant white eel with mushrooms, bitter melon and bean curd puffs! 涼瓜冬菇豆腐卜炆大鱔王! . GWZ thinks it is virtuous to respect your food and pack them back if they cannot be finished. Transforming that into something new then becomes an art. The core ingredient packed back here is the rare and pricey Giant White Eel. 王子認為食物不能浪費,而且吃不完的應該打包,這是教養和美德。更何況今次的主角係名貴難求的大鱔王,就帶佢返去改頭換面作出新傑作吧! . Method: Since the eel has been deep fried already, simply leave it on the side. Ingredients you would need are bean curd puffs, dried shiitake mushrooms, bitter melon, a few slices of ginger, some chopped shallots, garlic and spring onion and chicken stock. The mushrooms should be soaked in water until they are completely soft, then squeeze out the the water. Keep the water used for soaking mushrooms and leave aside. Cut the bitter melon in half, remove all the seeds and then cut them into sizeable pieces. Now heat up your saucepan, add oil, then ginger, garlic and shallots, and the bitter melon. Stir fry and take everything out and set aside. In the same pan, pour in the eel, give it a quick stir, then add in the mushroom water and chicken stock. When that boils, add soy sauce (both dark and light), pepper, and rock sugar. Pour in the bitter melon again and mushrooms, cover the pan and let it simmer using low heat. After around 10-15 minutes, turn back to high heat and add the bean curd puffs. Let it boil for another 5 minutes or so with the lid open so the sauce thickens and condenses. Meanwhile do some tasting and if more flavouring is needed add more sauces if too sweet or salty add water. Use the winter melon as the benchmark of this dish. If the texture/softness/crunchiness is to your liking it’s ready to be served! Once plated sprinkle some spring onions on top for presentation. Complete! ? . •PS You don’t have to use leftover eel, you can also choose to buy fresh eel. But if so, the eel must be pat dried and quickly deep fried and set aside. The deep frying part will make the eel harder and won’t break or melt as easily . . . #GWZFOOD #gwz #子導 #子導道理 #王子御宴 #王子 #nowastage #lovefoodhatewaste #cullinaryarts #food #苦瓜