材料

蛏干50克
干贝30克
干虾仁30克
五花肉丝100克
洋葱丝50克
姜片15克
葱段40克
浓缩啦啦汁25克
金针菜25克
干红菇20克
豆皮50克,汆烫
炸蒜头12克
蒜青段10克
香菜3根
清水950克
鸡汤950克

做法

  1. 热油,把五花肉片炒香至金黄,加入洋葱丝、姜片、葱段、蛏干、干贝、干虾仁炒香。
  2. 把全部材料转移到高压锅内,加入鸡汤、清水、啦啦水、金针菜和豆皮,盖好高压锅盖,烧开上气后调小火,再压制5分钟,即可关火。
  3. 高压锅自动减压后,打开锅盖,把汤底过滤,把食材放置待用。
  4. 把过滤后的汤底煮滚,加入红菇煮至熟软,重新加入刚才煮好的食材和炸蒜头,用小火稍微烹煮,缀以香菜即可。

Braised Bean Curd Skin with Red Mushroom

Ingredients

50g dried clams
30g scallops
30g dried shrimps
100g diced pork
50g onion, sliced
15g ginger, sliced
spring onion
25g clam stock
25g dried lily flower
20g dried red mushroom
50g beancurd skin, blanched
12g fried garlic
10g spring onion
3 parsley stem
950g water
950g chicken stock

Method

  1. Heat up some oil in a wok, stir-fry diced pork till golden brown. Add in onion slices, ginger slices and spring onions, followed by dried clams, scallops and dried shrimps, stir-fry till fragrant.
  2. Transfer all ingredients into a pressure cooker. Add chicken stock, water, clam stock and dried lily flowers, followed by blanched beancurd skin. Cover with lid and bring to a boil. Gently pressurise at low heat for 5mins, turn off heat.
  3. Leave aside until pressure is fully released. Filter stock and set ingredients aside.
  4. Bring stock to a boil, add in dried red mushroom and cook till soft. Add in reserved ingredients and fried garlic to cook lightly for a while. Sprinkle over with parsley and serve immediately.
食谱提供
莆田 Pu Tien

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