三餸一湯｜上湯浸魚塊 Poached fish with chicken broth

蘋果日報 2020/09/21 11:22

食譜粵菜家常菜魚蔬菜煮炒15-30分鐘
    上湯浸魚塊
    材料：
    藍鱈魚塊200克
    炸豆卷3個
    甘筍1/4條
    鮮冬菇2隻
    翠玉瓜1/2條
    薑2片
    葱2條
    杞子1茶匙
    清湯500毫升
    調味：
    米酒1湯匙
    糖少許
    鹽少許
    胡椒粉少許
    醃料：
    胡椒粉少許
    粟粉1茶匙
    紹酒 1茶匙
    鹽少許
    做法：
    1. 甘筍和翠玉瓜切片，葱切小段，冬菇去蒂，切十字花。炸豆卷對切，再切條。魚切塊，加醃料略醃。
    2. 燒熱油，爆香甘筍和薑，加入冬菇同炒，再加入翠玉瓜。加入清湯，蓋上，煮滾3分鐘。
    3. 加米酒、糖、鹽和胡椒粉，加入魚塊後收中火。加炸豆卷、杞子和葱煮至軟身即成。
    Poached fish with chicken broth
    Ingredients:
    Blue cod fillet 200g
    Fried beancurd roll 3 pcs
    Carrot 1/4pc
    Fresh shiitake mushroom 2 pcs
    Courgette ½ pc
    Ginger 2 slices
    Green onion 2 pcs
    Wolfberry 1 teaspoon
    Chicken broth 500ml
    Seasoning:
    Cooking rice wine 1 Tablespoon
    Sugar Little
    Salt Little
    Pepper Little
    Marinade:
    Pepper Little
    Cornstarch 1 teaspoon
    Shao Xing wine 1 teaspoon
    Salt Little
    Steps:
    1. Slice carrot and courgette. Cut green onion and fish in pieces. Cut mushroom feet then cut a cross on mushroom surface. Cut fried beancurd roll and slice it. Marinate fish with marinade.
    2. Heat the oil and stir fry carrot and ginger. Then put in shiitake mushroom and courgette. Put in 500ml of chicken broth. Cover the lid and cook for 3 minutes.
    3. Put in cooking rice wine, sugar, salt and pepper. Put in fish and cook in mid-heat. Put in fried beancurd roll, wolfberry and green onion.
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    翠玉瓜切片。
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    炸豆卷對切，再切條。
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    爆香甘筍和薑片，加入冬菇同炒。
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    加入翠玉瓜、清湯，蓋上煮滾3分鐘。
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    調味及加入鱈魚塊。
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    加炸豆卷、杞子和葱，煮至軟身。
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