GWZ Golden oyster, fish maw, sea cucumber ? pot for pre-CNY dinner
年三十晚團年飯,為家人做菜用料當然要矜貴好意頭,希望闔家新一年過得順利豐盛。這道「金蠔燴花膠海參」用上厚身大花菇、厚身花膠、厚切原條海參,仲有好意頭的髮菜、生菜、金蠔,祝大家發財好巿,黃金滿屋,賺到爆盆。
金蠔要比蠔豉豐足
生蠔要變身做金蠔或蠔豉,先天體形決定命運。普通「身材」會曬2-4星期做蠔豉,完全乾身味道濃郁甘香。「大隻佬」才可以入選做隻金蠔,生曬1-2日略略金黃即可,吃起來既有海味鹹香,咬落仍然有鮮味蠔汁,入口啖啖肉,吃起來更豐足。?~王子
Method:
In advance soak the fish maw and sea cucumbers #花膠海參 so they are softened and ready to be cooked.
Quickly fry both sides of the semi-dried (golden) oysters #金蠔 and set aside.
In a clay pot adding oil ginger slices and spring onion fry until aroma comes out and add soaked shiitake mushrooms #冬菇 give it a quick stir fry, add a dash of wine then add superior stock #上湯 and flavouring – dark and light soy sauce, oyster sauce and a small piece of rock sugar.Turn to low heat and let it simmer with lid on for 15 minutes.
Now add your fish maw and sea cucumbers. Let it blend in the pot and absorb the flavours. Water or more stock may have to be added but remember to try the taste. Cover lid and simmer again.
When these soften add in Shanghainese salty ham #金華火腿 and the oysters. Oysters should only be in for around 5 minutes because they will be overcooked otherwise. Sprinkle some spring onions in again, mix it and take all ingredients out. Using the sauce quickly dip some Chinese lettuce #唐生菜 in to cook and place on plate.
Place the other ingredients on top nicely and also some soaked blackmoss #髮菜 on top. Heat the remaining sauce, thicken using corn starch and water and pour over dish. Done! ?
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•PS it is recommended to make your own superior soup base which will be demonstrated in future posts
•PPS Carefully watch the cooking time and softness of the fishmaw and sea cucumbers. Depending on the quality the cooking time varies significantly
•PPPS Fish maw and sea cucumbers have a technique in transforming it from its dried state to its soft and cookable state .
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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,烹飪手法簡潔俐落,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 Hong Kong.