CNY Dishes # 2 - 盆满钵满大丰收 | 海味一品锅 Seafood Treasure Pot

今天是年除夕，和去年一样，今年的团圆午饭我也自己准备了几种菜肴，而就是重点菜就是以几种不同的海味干货烹煮成的海味一品锅。年菜都少不了海味干货，不过如果在餐馆点海味的菜肴价钱肯定不便宜，在家自己准备不但比经济实惠，而且还可以随意调整材料，加入自己喜欢的海味。烹煮好的海味会盛入预先烧热的瓦煲里，鱼鳔、海参、干贝和鲍鱼的颜色都呈金黄，看起来就像装在盆里的黄金一样，希望家人吃了这海味一品锅，在新的一年里赚得盆满钵满！

祝大家新年快乐，万事如意，
身体安康，赚得盆满钵满！

海味一品锅

材料：

罐头鲍鱼 1罐
豆根 300克（煎至金黄及香脆）

小白菜 250克（川烫至熟）

清炖干贝和蚝豉：

干贝 6个（用清水冲洗）

蚝豉 6个（用清水冲洗）
水 250毫升

焖香菇及海味:

香菇 6朵（用清水冲洗）
浸发海参 1 条，约370克（切1寸块状）
炸鱼鳔 50克

蒜头 4瓣（剥去外衣）

姜 4片
青葱 2棵（切2寸段）

清水 500毫升（可加入浸泡香菇的水或清炖干贝和蚝豉的汤汁）

调味料：

蚝油 1汤匙

鲍鱼汁 2汤匙

绍兴酒 2汤匙

冰糖 1/2汤匙

老抽 1茶匙

白胡椒粉 少许

芡汁：

粟粉 3汤匙

水 1/2杯

(混合然后搅拌至均匀)

做法：

1. 准备鲍鱼：

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。[此步骤可以提早一天准备]

2. 清炖干贝和蚝豉：

把干贝和蚝豉分别放入两个碗里，个别加入125毫升的水，浸泡30分钟。30分钟后将干贝和蚝豉连同浸泡的水一起放入蒸锅里以中火蒸30分钟。

3. 焖香菇及海味：

将冬菇浸泡至软，去蒂，然后挤出多余的水份。用热水将鱼鳔浸泡至软，沥干用清水冲洗，挤干水份，然后切成小块备用。

以中火烧热一个锅，加入1汤匙的油烧热，加入蒜头、姜片及青葱爆香。加入香菇、海参及调味料，拌炒2-3分钟。加入水，煮至滚，然后加盖以小火焖大约10分钟。加入鱼鳔，继续焖多10分钟或至海参及鱼鳔焖至你喜欢的软度和口感。

把煎香的豆根加入，焖3分钟。加入芡汁煮至酱汁浓稠。加入鲍鱼、清炖干贝和蚝豉煮1分钟即可熄火。

4.上桌：
把焖海味、香菇及豆根盛出，然后排入烧热的瓦煲里，以川烫好的小白菜装饰即可，乘热享用。


份量：4至6人

Seafood Treasure Pot

Ingredients:

1 can abalone

300 g fresh bean curd sheets, pan fried till browned and crispy
250 g baby bok choy, blanched

Steamed Dried Scallops and Dried Oyster:

6 dried scallops, rinsed

6 dried oyster, rinsed

250 ml water 

Braised Mushroom and Dried Seafood:

6 dried Chinese mushrooms, rinsed
1 presoaked sea cucumber, cut into 1 inch chunks (about 370g)
50g fried fish maw

4 cloves of garlic, peeled

4 slices of ginger
2 stalks spring onion, cut into 2 inches section

500 ml water (or you can use the reserved water from soaking mushroom and the stock from steamed dried scallops and dried oyster)

Seasoning:

1 tbsp oyster sauce

2 tbsp abalone sauce

2 tbsp Shao Xing wine

1/2 tbsp rock sugar

1 tsp dark soy sauce
A dash of white pepper

For thickening:
3 tbsp cornstarch
1/2 cup water
(Combine and stir until no lumps remain)

Methods:

1. To prepare abalone:

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. [You can prepare the abalone one day ahead]

2. To Steam Dried Scallops and Dried Oyster:

Place dried scallop and dried oysters separately in two bowls. Add about 125 ml water to each bowl and soak for 30 minutes. After 30 minutes, steam the dried seafood together with the soaking liquid for 30 minutes over medium heat.

3. To Braise Mushroom and Dried Seafood:

Soaked the mushroom in water until soften, remove the stems and squeeze out the excess water. Soak the fried fish maw in hot water until softened. Drain and rinse, then squeeze out the liquid and cut into small pieces.

Heat 1 tbsp of oil in a pot over medium heat, add garlic, ginger and spring onion. Saute till fragant. Add mushroom, sea cucumber and seasoning, stir fry for 2-3 minutes. Add water and bring to a boil, cover with lid then turn to low heat and braise for 10 minutes. Add fish maw and braise for another 10 minutes or until the sea cucumber and fish maw are soften to your liking.

Add the pan fried bean curd sheets and braise for 3 minutes. Pour in the cornstarch slurry, stir well and cook until the gravy is thicken. Add abalones, steamed dried scallops and dried oyster, braise for another 1 minute, then turn off the heat.

4. To Serve:
Dish out the braised dried seafood, mushroom and bean curd sheets, then arrange in a heated claypot. Garnish with the blanched baby bok choy. Serve immediately.


Servings: 4-6

This post is linked to Cook and Celebrate: CNY 2016 organised by Yen from GoodyFoodies, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.