有機魚翅瓜盅Braised spaghetti squash soup

魚翅瓜外在美麗，內裡清甜無比...瓜絲像魚翅一樣而取其名。魚翅瓜甚有營養價值，清熱解渴。有關的資料請按入"魚翅瓜羹"食譜。

相比魚翅瓜羮，魚翅瓜盅更原汁原味，更清甜，更解渴。在慢火蒸的過程，瓜中的水分被迫出來...營養没有經大火烹煮而流失..確實美味可口。當然本土有機種植，質素有保證。


材料: 魚翅瓜，乾瑤柱(浸軟), 金華火腿(切粒，浸熱水10分鐘)，冬菇(浸軟切片), 瘦肉(切粒)
Ingredients: Spaghetti squash, dry scallop(soaked with hot water), Chinese Jinhua ham(small cubes, soak it into hot water for 10mins), dried mushroom(soaked  and sliced), lean pork(cut into cubes)




洗淨，開蓋，取出瓜核及瓜囊(用刀在周邊切割並用鐵匙羹取出,保留一寸厚)
clean, cut a lid, remove seed and the mid part(cut and spoon out, keep 1 inch-thick border )


把所有切出之瓜肉切粒，放回瓜裡
cut all the removed spaghetti squash into cubes and put back



把魚翅瓜放入蒸煲，所有食材放入盅內並加入浸過的瑤柱水2-3湯匙



put the spaghetti squash into a steamer, then all other ingredients with 2-3 tbs of scallop soaking water



放上瓜蓋
put on the squash lid



緊密蓋上，細火蒸約1hr45mins-2小時，下面煲仔不宜加太多水以免浸住上層瓜的底部
cover tight，steam 1hr45mins to 2hours in low heat, do not add a lot of water in the base pot



蒸完，試味，基本上不用加任何調味，味道已足夠
Done, it taste really good and rich without seasoning



把湯放入碗後，輕輕用鐵匙羹刮出周邊的瓜絲
Gently scratch and  pick those spaghetti squash aroud with a metal spoon


太美妙，一點剩餘也没有
Amazing!!



非常非常清甜，原汁原味
It is so delicious!


Tips:
1. 要先量度蒸鍋高度才切出蓋。
2. 沒有蒸鍋可用任何煲或鑊，但水不要接觸魚翅瓜。

Tips:
1. Measure the height of the steamer before cutting the squash lid.
2. Use any stockpot or wok to replace the steamer,  the water level should be lower than the squash.