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.
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