~ 魚翅 / shark's fin ~ 食譜取自 : 名食譜@第36期 蟹肉翅 (我做了少許更改 ) 材料: 100g 浸發魚翅 60g 蟹肉 ( 我用蟹柳 ) 100g 魚唇 (切片) (我沒放 ) 800ml 高湯 /雞上湯
2大匙紹興酒 適量薯粉水(勾芡用) 調味料: 1/2小匙 味精素 1/4小匙 鹽 1/2小匙 糖 1/2小匙 濃縮鮮湯 1/4小匙 麻油 1大匙 玫瑰露 做法 : 1,將魚翅和魚唇分別用沸水焯灼一下,撈起瀝幹待用。 2.鍋裡燒熱1大匙油,灑入紹興酒,注入高湯 /雞上湯和調味料同煮沸,然後加入魚唇片和蟹肉拌煮一會。 3.加入魚翅拌均勻後以適量薯粉水勾成羹狀,即可食用。
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Recipe source : Famous Cuisine @ No.36 Crab Meat Shark’s Fin Soup ( with minor adjustment ) Ingredients : 100g soaked shark’s fin 60g crab meat ( I used crab filament stick ) 100g soaked fish lip ( sliced ) ( I omit it ) 800ml chicken broth 2tbsp ShaoXing wine some tapioca flour solutions ( for thickening ) Seasoning : 1/2tsp monosodium glutamate 1/4tsp salt 1/2tsp sugar 1/2tsp chicken stock concentrate 1/4tsp sesame oil 1tbsp rose wine Method : 1. Blanch the shark’s fin and fish lip into boiling water separately for a moment . Remove and drain well . 2. Heat up 1tbsp oil in the preheated wok , splash in ShaoXing wine , pour in chicken broth and seasoning at once , and bring to boil. Add in fish lip slices and crab meat , stir well and cook for a moment . 3. Add in shark’s fin , mix well . Thicken the stock with some tapioca flour solutions until to be thick soup and it’s ready to serve .
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