燕窩鷓鴣羹

CHINESE FRANCOLUN BROTH WITH BIRD'S NEST

購買燕窩時,除了提防假貨外,也要注意燕窩是否乾身、濕的燕窩不但容易發霉,而且會很重秤.

 

 

材料:

已燉燕窩碎                 三両

大鷓鴣                          一隻

瘦肉                              三両

雲麗(切片)                  半両

龍眼肉                         八粒

姜                                  三片

水                                  八杯

紹酒                             半湯匙

火腿茸                         半湯匙

芫茜                             少許

醃料:

薑汁、紹酒               各一湯匙

調味料:

鹽                                  1/3茶匙

生抽                             二茶匙

馬蹄粉                         三茶匙

水                                  四湯匙

做法:

1.鷓鴣劇後,去除內臟,乾淨,抹乾水分,用醃料塗勻內外醃五分鐘和瘦肉一同澆水,取起沖乾淨.

2.燒滾八杯水,放入雲腿、龍眼肉、鷓鴣、薑片,待滾改慢火煲二小時,取出鷓鴣拆肉,和瘦肉,同剁爛,將湯過濾渣不要,約有四至五杯湯.

3.燒熟半湯匙油,下紹酒,倒入湯和燕窩煮滾,加入調味料推匀待滾起,將剁好之肉加入拌匀,待再滾起,盛入湯碗,灑上火腿茸和芫茜即成

 

 

 

 

 

 

 

Ingredients:

113 g bird's nest pieces, soaked until soft and stewed

1 large Chinese francolin

113 g lean pork

19 g Yunnan ham, sliced

8 dried longans

3 slices of ginger

8 cups water

1/2 tbsp Shaoxing wine

1/2 tbsp ham puree

Chinese parsley

Marinade:

1 tbsp ginger juice

1 tbsp Shaoxing wine

Seasoning:

1/3 tsp salt

2 tsps light soy sauce

3 tbsps water chestnut powder

4 tbsps water

Method:

1. Remove the innards of Chinese francolin, wash and wipe dry. Brush the inside and outside with marinade and marinate for 5 minutes. Parboil together with lean pork, remove and wash.

2. Bring 8 cups of water to the boil, add Yunnan ham, dried longans, Chinese francolin and ginger slices and bring to the boil. Reduce to low heat and cook for 2 hours. Remove Chinese francolin, pick the meat and finely chop together with lean pork. Drain soup and discard the residue.

3. Heat tbsp of oil, add Shaoxing wine, soup and bird's nest and bring to the boil. Stir in seasoning and bring to the boil. Add finely chopped meat, combine and bring to the boil. Dish up in a bowl and sprinkle with ham puree and Chinese parsley.

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