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椰青雪蛤燉燕窩

Stewed Hasma and Swallow Nests in Fresh young Coconut

 

材料:

已浸發的燕窩一盞                  約一兩                                                     

雪蛤                                        1/2安士                                                           

椰青                                       一個

歐楂果                                    8~10個

冰糖                                          3安士

薑                                          一片

沸水                                       兩杯

桑紙                                         1/2塊

做法:

1.將椰青頂部切開成蓋。倒出椰汁後放好備用。

2. 將雪蛤浸二至四小時,去膜後洗淨。煮兩分鐘後瀝乾。

3. 將水、冰糖和椰汁一起煮沸, 直至冰糖溶化, 然後倒入椰青中。再加入燕窩、雪蛤、歐楂果和薑。蓋上椰蓋, 並以桑紙封好。燉兩 半小時,即可食用。

 

 

Ingredients:

1 soaked whole swallow nest

(approx. 1.33 oz)

1/2 oz. hasma

1 fresh young coconut

8-10 medlar

3 oz rock sugar

1small slice of ginger

2 cups of boiling water

1/2 mulberry paper

Method:

1. Cut off top of coconut to form the lid. Drain coconut juice and set aside.

2. Soak hasma for 2 to 4 hours. Remove membrane and wash. Parboil for 2 minutes and drain well.

3. Bring water, rock sugar and coconut juice to the boil until sugar dissolved. Pour into coconut. And swallow nest, hasma, medlar and ginger. Cover with the lid. Seal with mulberry paper. Steam for 2 1/2 hours. And

serve.