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三餸一湯冬至版|歐國強師傅菜單 北海道瑤柱響螺燉蘋果湯 Giant Conch Soup with Dried Scallop and Apple

蘋果日報 2020/12/13 07:00

食譜粵菜湯水雞肉水果豬肉海味貝類60分鐘以上歐國強冬至

北海道瑤柱響螺燉蘋果湯
材料:
老雞 1隻
赤肉 2斤
雞腳 適量
美國急凍螺頭 1磅 (M size)
蘋果 2-3個
雪棗 4-5粒
薑 適量
果皮 適量
瑤柱 適量
鹽 1/2茶匙
糖 少許
做法:
1. 雞洗淨後去肥油,斬件;赤肉切粒;蘋果連皮一開四,去心及核;雞腳斬掉腳趾,備用。
2. 螺頭去掉厴後清洗乾淨,再下刀斜切,把內臟扯出來去掉。
3. 雞腳汆水5-10分鐘,以排出髒物及血水。水滾後加入雞件及肉粒一起汆水,撈起沖洗乾淨。
4. 換一鍋乾淨清水,放螺頭進去汆水,然後用水喉水沖洗乾淨。
5. 開始將材料放入燉盅,依次序先放雞腳,再把雞件、肉粒、螺頭、蘋果放好,然後瑤柱、果皮、薑及雪棗可以放置側旁,先加熱水浸2-3分鐘。待食材受熱了,把水倒掉,然後加入半茶匙鹽及少許糖調味,再重新添回熱水。
6. 封上保鮮紙,隔水燉四小時即可。
Giant Conch Soup with Dried Scallop and Apple
Ingredients:
Old chicken 1 pc
Lean pork 2 catty
Chicken feet some
Frozen US giant conch (medium size) 1lb
Apples 2-3 pcs
Xinjiang red dates 4-5 pcs
Ginger some
Dried tangerine peel some
Dried scallop some
Salt 1/2 tsp
Sugar little
Method:
1. Rinse chicken, remove fat, chop into pieces; dice lean pork; quarter apples with skin on, remove core and seeds; chop nails off chicken feet, set aside.
2. Remove operculum of giant conch, rinse, slice diagonally, tear and remove its innards.
3. Blanch chicken feet for 5-10 minutes to remove scum and blood. Boil a pot of water, blanch chicken and pork together, drain and rinse.
4. Boil a fresh pot of water, blanch giant conch, then rinse under running water.
5. Place ingredients in stewing pot in the following order: chicken feet, chicken, pork, conch; apple, dried scallop, dried tangerine peel, ginger and red date can be placed around the sides, first soak in hot water for 2-3 minutes, when the ingredients are heated up, discard the water, add half teaspoon of salt and a bit of sugar for seasoning, pour fresh water again into the pot.
6. Cover with cling film, double boil for four hours and serve.
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雞腳只斬掉腳趾。
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赤肉切一口大小方粒。
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螺頭撕去厴後清洗乾淨,取出內臟。
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雞腳先汆水,再加入雞件及肉粒。
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將所有材料依次序放入燉盅內。
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封上保鮮紙,隔水燉四小時。
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