鸿运金元宝
红烧南非鲍鱼海参香菇生菜

材料

罐装南非鲍鱼1罐(保留罐头鲍鱼汁)
海参400克,浸软
香菇6朵,浸软
生菜200克
生粉2大匙,和4大匙冷水拌匀
花雕酒1大匙
葱油2大匙

调味料

蚝油2大匙
鸡精粉1小匙
老抽少许
鸡汤1公升

做法

1.把生菜用少许盐清炒至微微熟软待用。
2.把海参和香菇放进一锅清水,加入少许姜片和葱段,然后加入鸡油2块,煮20分钟后取出待用。
3.在新的大型汤锅中把鸡汤、鲍鱼和罐头鲍鱼汁一起煮滚。
4.加入剩余调味料,再次煮滚后加入海参、香菇和鲍鱼,煮至汤汁收干至一半。
5.加入生粉水勾芡,然后淋上花雕酒和葱油,和清炒生菜一起盛盘即可。

Braised South African Abalone, Sea Cucumber, Mushroom, Oyster Sauce

Ingredients

1 canned South African abalone, reserve gravy for later use
400g sea cucumber, soaked
6 flower mushroom, soaked
200g lettuce
2 tbsp starch, mix with 4tbsp of cold water
1 tbsp Hua Diao wine
2 tbsp scallion oil

Seasoning

2 tbsp oyster sauce
1 tsp chicken powder
some dark soy sauce
1 litre chicken stock

Method

  1. Stir-fry lettuce with a little bit of salt in a clean pan until slightly soft. Set aside.
  2. Soak sea cucumber and mushrooms in a pot of water, add a few slices of ​​ginger and scallions, add 2 cubes of chicken oil, cook for 20mins, remove and set aside.
  3. Bring chicken stock, abalone and canned abalone gravy to a boil in a larger pot.
  4. Add remaining Seasonings and bring to boil again, add in sea cucumber, mushrooms and abalone, cook until the gravy is reduced by half.
  5. Thicken gravy with starch water, drizzle Hua Diao wine and scallion oil, serve with stir-fried lettuce.
食谱提供
Jade
The Fullerton Hotel Singapore, 1 Fullerton Square
6877 8188

示范厨师
梁志贤
中餐行政总厨

来到虎年,新加坡富丽敦酒店中餐馆玉楼今年的年菜呼应“虎”字主题,从食材到菜色外观,总有超过一个以上的亮点供你发掘。今年的鱼生除了用肉桂粉绘上虎虎生威的老虎纹样的版本,还多了一个超级可爱的卡通虎宝宝造型可以解锁!本期有玉楼主厨梁志贤分享的玉楼年菜食谱,你可以丛中一窥主厨的巧思,发掘其中的虎年元素和好意头,祝你虎年大旺!
欲知更多精彩内容,可翻阅《优1周》。
TEXT 若昕 PHOTOS Kin@Say Cheese Studios