Thursday, 26 February 2015

CNY Dishes #4 - 年年有余合家欢 | 鲍鱼香菇伴时蔬 Braised Abalone and Mushrooms

准备团圆午饭的那天时间有点赶,吃完午饭后我们就得各自准备然后出外去吃团圆晚饭。为什么会分午饭和晚饭呢?原因是午饭是要准备拜祭祖先,然后一家人一起吃餐饭,而团圆晚饭呢是家公在世时,老公一家人是习惯在晚餐时才吃团圆饭。以往的午饭都是买烧鸡或烧鸭来拜祭,不过往往都是整桌肉,吃了会很腻,所以今年我自己准备,煮了白菜鱼鳔汤,寿面和一些家人爱吃的菜肴,有菜有肉有汤的,吃了不会那么腻


团圆饭里总少不了鱼这道菜,“魚”和“余”同音,寓意“年年有余”。由于团圆晚饭的菜单里已经有了一道清蒸鱼,所以我不想再重复,只好另想其他带有同音的菜色,我就取巧用了鲍鱼,鲍鱼带有更好的意头,“年年包(鲍)有余(鱼)”。今年团圆午饭的重点菜就是这道年年有余合家欢,鲍鱼香菇伴时蔬。


这道菜看似很难,其实准备起来一点也不难,只要将所有食材在前一天准备好,如焖鲍鱼和焖香菇及干贝,第二天再烫个青菜和煮酱汁,排盘淋上酱汁,一道卖相看起来很豪华的菜肴就准备好了。原本我想加入海参,让这道菜看起来更丰富,不过我还未向妈妈学师,加上时间紧迫,来不及准备了,市售发好的海参我又没什么信心,所以最后只好放弃加入海参。不过还好我没大费奏章去准备海参,因为隔两天回娘家时妈妈也煮了类似的鲍鱼,而且是加了海参的。回娘家时,妈妈准备了整桌满满的菜肴,家庭成员多了,平时那张饭桌也不够用了,需要开多张桌子才坐得完。有时觉得孩子多也是一件幸福的事,像这些大日子姐弟们都回家一起过年,再加上几个小瓜,家里一下子就热闹起来了。






























鲍鱼香菇伴时蔬 

材料:
香菇 8朵(浸泡至软,去蒂,然后挤出多余的水份)
干贝 8个(用清水冲洗)
小白菜 8棵(川烫至熟)
罐头鲍鱼 1罐
蒜头 4瓣(剥去外衣)
姜 2片
蚝油 1汤匙
清水或浸泡香菇的水 400毫升

酱汁:
蚝油 1/2汤匙
鲍鱼汁 1汤匙
绍兴酒 1汤匙
冰糖 1/2汤匙
酱油 1/2汤匙
老抽 1/8茶匙
水 250毫升
粟粉 1汤匙

做法:
1. 将罐头鲍鱼的标签去掉,不要打开罐头,将罐头直接放入一锅热水里煮3小时。煮好后将罐头从锅里取出,放置一旁让其完全冷却。把罐头打开,取出鲍鱼,罐头里的酱汁可以保留用来煮其他菜肴。

2. 以中火烧热一个锅子,加入1汤匙的油烧热,加入蒜头及姜片爆香。加入香菇,拌炒大约1分钟。接着加入干贝,1汤匙的蚝油及清水或浸泡香菇的水,煮至滚,然后转至中小火,焖煮30分钟。


3. 把酱汁的材料放入一个锅里,煮至滚,然后转至中小火,加入鲍鱼煮1分钟即可熄火。

4. 将焖香菇,干贝及小白菜排入盘,接着把鲍鱼排在中间,然后把酱汁淋上,乘热享用。




Braised Abalone and Mushrooms

Ingredients:
8 dried Chinese mushrooms, soaked until soften, remove the stems and squeeze out the excess water
8 dried scallops, rinsed
8 heads bok choy, blanched
1 can abalone
4 cloves garlic, peeled
2 slices ginger
1 tbsp oyster sauce
400 ml water or reserved water from soaking mushroom

Sauce:
1/2 tbsp oyster sauce
1 tbsp abalone sauce
1 tbsp Shao Xing wine
1/2 tbsp rock sugar
1/2 tbsp light soy sauce
1/8 tsp dark soy sauce
250 ml water
1 tbsp cornstarch

Methods:

1. Remove the label of canned abalone, cook the whole can of abalone unopened in a pot of hot water for 3 hours.  Remove the can from hot water and set aside to let it cool completely. Open the can and drain, you can retain the liquid for other dishes if you wish.

2. Heat 1 tbsp of oil in a saucepan over medium heat, add garlic and ginger. Saute till fragant. Add mushroom and stir fry for 1 minute. Add dried scallop, 1 tbsp oyster sauce, 400 ml water or reserved water from soaking mushroom. Bring to a boil, then turn to medium low heat and braise for 30 minutes.

3. Heat the sauce ingredients in a pan. Bring to a boil then reduce to medium low heat, add abalones and simmer for 1 minute, then turn off the heat.

4. Arrange braised mushrooms, scallops and blanched bok choy on the serving plate, then place the abalones in the center. Pour the sauce over 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.





2 comments:

  1. Hi Violet,

    I like the glossy finish of your abalone dish! It is very professional cooked!

    Zoe

    ReplyDelete

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