【名廚三餸一湯】名廚歐國強菜單 順德家鄉拆魚羹 Minced Fish Soup in Shunde Style

蘋果日報 2020/09/06 07:00

食譜順德菜粵菜魚海鮮蔬菜煮30-60分鐘歐國強
    順德家鄉拆魚羹

    材料：
    白花魚 1條
    薑 4片
    勝瓜 1條
    甘筍 1/3條
    筍 1件
    雲耳 適量
    鮮腐皮 1塊
    陳皮 1片
    粉絲 適量
    糖 少許
    鹽 少許
    生粉水 適量
    麻油 少許
    胡椒粉 少許

    做法：
    1. 白花魚先抹鹽以清除魚腥味，然後清洗乾淨，接着隔水蒸20分鐘，留起蒸魚時釋出的魚汁。
    2. 趁熱拆出大塊魚肉，然後把魚骨挑出。
    3. 燒熱鑊下一湯匙油，先爆香兩片薑至金黃色有香氣，才下魚煎香。魚肉煎至兩面金黃，盛起。同一隻鑊下魚骨，然後加少許油及兩片薑，同樣煎至魚骨兩面金黃色，輕力壓碎，然後撞入熱水，熬5分鐘成魚湯。
    4. 勝瓜及甘筍去皮切件後切絲；筍去掉太老的部份，然後切絲；鮮腐皮和雲耳切絲。陳皮和粉絲切碎。
    5. 湯滾起，即可加入勝瓜、甘筍、陳皮、鮮腐皮、筍絲及雲耳絲。待魚湯再滾起，加入魚肉及粉絲進去，再加入留起的魚汁。
    6. 放糖、鹽及胡椒粉調味，埋一個玻璃芡，最後滴數滴麻油即可。

    Minced Fish Soup in Shunde Style

    Ingredients:
    White flower croaker 1 pc
    Ginger 4 slices
    Angled luffa 1 pc
    Carrot 1/3 pc
    Bamboo shoot 1 pc
    Cloud ear mushroom some
    Fresh bean curd sheet 1 pc
    Dried tangerine peel 1 pc
    Glass noodle some
    Sugar little
    Salt little
    Corn starch and water mixture some
    Sesame oil little
    Ground pepper little

    Steps:
    1. Rub salt onto white flower croaker to remove its fishiness, then rinse and steam for 20 minutes, keep the water bath containing drippings from the fish.
    2. Debone the fish to harvest big chunks of fish meat.
    3. Heat wok, add 1 tbsp of oil, sauté 2 slices of ginger until fragrant, then pan fry the fish meat until golden brown on both sides, remove from wok. Toss the fish bone in the same wok, add a little oil and 2 slices of ginger, pan fry until both sides turn golden brown, crush the bone slightly, then briskly add hot water in, simmer for 5 minutes to make a fish soup.
    4. Peel and thinly slice angled luffa and carrot; trim tough parts of bamboo shoot, then slice thinly; shred fresh bean curd sheet and cloud ear mushroom; cut dried tangerine peel and glass noodle into pieces.
    5. Add shredded angled luffa, carrot, dried tangerine peel, fresh bean curd sheet, bamboo shoot and cloud ear mushroom into fish soup once boiling. When it boils up again, add fish meat and glass noodles, then mix in the fish drippings.
    6. Season with sugar, salt and ground pepper, thicken with corn starch mixture, finish with a few drops of sesame oil.
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    白花魚抹鹽袪除魚腥味，清洗後隔水蒸20分鐘。
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    魚蒸後趁熱拆肉起骨。
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    用熱水撞入煎魚骨，熬5分鐘成魚湯。
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    勝瓜去皮切件後切絲。
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    將所有配料加入滾湯中，待魚湯再滾起，即可加魚肉及粉絲。
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    下調味料及埋芡，滴少許麻油增加香味。
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