Wednesday 25 February 2015

CNY Dishes # 2 - 花开富贵贺新岁 | 花枝拼带子烟肉卷 Scallop Bacon Roll & Stir-fried Cuttelfish with XO Sauce

在新年前的一两个月我就开始计划团圆午饭要准备什么样的菜肴,所以把大多数有年菜的食谱书都搬了出来参考一下,其中一期的《美味风采》吸引了我,原因是里面的45道由星级酒店酒楼大厨们所准备的年菜。这45道年菜都很出色,不过一些菜肴采用的材料是高级食材,不是那么容易买到,所以我就选择了其中一道年菜,花枝拼带子烟肉卷,花枝、带子和烟肉都是一些容易找到的食材。最近出席的一些喜宴上的冷热拼盘都会有烟肉卷,而老公向来都爱吃,所以准备这道花枝拼带子烟肉卷来当年菜准错不了。


在酱汁方面我做了少许更改,加了李派林喼汁,让酱汁吃起来特别一些,酸酸甜甜的。为了将这道菜呈现得像花盛开一样,我把炒花枝放在盘正中做花蕊,八个带子烟肉卷就当作花瓣。排盘方面也参考了原食谱的照片,底部铺了一些炸冬粉,在带子烟肉卷上挤上些美乃滋和撒些肉松。


今天是年初七,人日,祝大家生日快乐,身体健康!




































花枝拼带子烟肉卷

(食谱参考美味风采第112期,pg. 49,,做一些更改)

材料:
烟肉卷:
烟肉/培根 8片
带子 4粒(切半)
鱼胶 160克
鸡蛋 1粒(大散)
粟粉 适量

炒花枝:
花枝 250克(去内脏,切花,然后切块状)
西芹 100克(切片)
鸿喜菇 100克 (去蒂拨散)
XO酱 30克

调味料:
糖 1/4茶匙
胡椒粉 适量

酱汁:
番茄酱 6汤匙
辣椒酱 2汤匙
李派林喼汁 1汤匙
糖 1汤匙
盐 1/4茶匙
粟粉 1茶匙
水 1/4杯

做法:
1. 将花枝,西芹和鸿喜菇分别放入滚水中川烫10至15秒,然后捞出沥干水份。

2. 在烟肉上抹上一些层薄薄的鱼胶,把带子放上,然后卷起来。将烟肉卷沾上蛋液,裹上一层粟粉,然后放入热油锅中炸至金黄色。.

3. 以中高火烧热平底锅,加入XO酱炒香,然后转至大火,加入花枝,西芹、鸿喜菇和调味料,快速拌炒至均匀即可,将炒好的花枝盛入盘中。

4. 将所有酱汁材料放入另一个平底锅中,煮滚至酱汁浓稠,加入炸好的烟肉卷,拌炒一下直到烟肉卷裹上一层酱汁即可。将烟肉卷排盘,乘热享用。




Scallop Bacon Roll & Stir-fried Cuttelfish with XO Sauce

(Recipe adapted from Oriental Cuisine, Issue No.112, pg. 49,, with some adjustments)

Ingredients:
Bacon roll:
8 streaky bacon
4 scallops, cut into half
160 g fish paste
1 egg, beaten
Some cornstarch

Stir-fried Cuttelfish:
250g cuttelefish, cleaned and scored, then cut into pieces
100 g celery, sliced
200 g shimeji mushrooms, trimmed and pulled apart
30 g XO sauce

Seasoning:
1/4 tsp sugar
A dash of pepper

Sauce:
6 tbsp tomato sauce
2 tbsp chilli sauce
1 tbsp Lea & Perrins Worcestershire Sauce
1 tbsp sugar
1/4 tsp salt
1 tsp corn starch
1/4 cup water

Methods:
1. Blanch cutttlefish, shimeji mushroom and celery separately in boiling water for 10-15 seconds, dish out and drain.

2. Spread a thin layer of fish paste on bacon, then place the scallop on top and roll it up.  Dip the bacon roll in egg mixture, then coat with corn starch. Deep fry the bacon roll in hot oil until golden brown.

3. Heat the pan over medium high heat, add XO sauce and fry till fragrant. Turn to high heat, add  cutttlefish, shimeji mushroom, celery and seasoning, quickly stir fry till mix well. Dish out and transfer to serving plate.

4. Combine all the sauce ingredients in another pan and boil until the sauce is thicken. Toss in the fried bacon rolls until well coated. Arrange the bacon rolls on the serving plate and serve immediately.






This post is linked to My Treasured Recipes#5 - Chinese New Year Goodies (Jan/Feb 2015) Hosted by Miss B of Everybody Eats Well in Flanders & Co-Hosted by Charmaine of Mimi Bakery.






And also linked to Cook and Celebrate: CNY 2015 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.






3 comments:

  1. Wishing you a Happy Chinese New Year & gong xi fa cai ! Your bacon dish looks absolutely alluring. Yummmm.....

    ReplyDelete
  2. Hou Zheng !! 望梅止渴。。嘻嘻
    祝福你:新年进步。。

    ReplyDelete
  3. Hi Violet,

    You have cooked this dish very professionally. I can imagine that your family CNY celebration must be filling with yummy food.

    Zoe

    ReplyDelete

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