名廚三餸一湯｜黃皓勤菜單 碧綠竹笙瑤柱羹 Spinach and Bamboo Fungus Soup with Dried Scallop
蘋果日報 2020/11/29 07:00
食譜黃皓勤粵菜蔬菜雞蛋海味蒸煮30-60分鐘
碧綠竹笙瑤柱羹
材料：
菠菜苗 100克
竹笙 4條
瑤柱 3粒
雞湯 1公升
蛋白 2隻
生粉水 適量
白醋 少許
調味料：
鹽 少許
糖 少許
做法：
1. 瑤柱浸水一晚後，隔水蒸15-30分鐘，然後把瑤柱弄散，瑤柱水保留。
2. 竹笙浸水三至四次，然後加少許白醋用水煮滾，過冷河後切絲。
3. 菠菜苗洗淨後，放入加了糖的水中，水滾起烚2-3分鐘，撈起沖冷水降溫，瀝乾水後剁碎。
4. 煲滾雞湯，先放入瑤柱連浸泡水及竹笙煲熟，加少許鹽及糖調味。轉慢火，邊攪拌邊加入生粉水。
5. 接着加入菠菜拌勻，加入蛋白，待湯慢慢滾起，即可熄火享用。
Spinach and Bamboo Fungus Soup with Dried Scallop
Ingredients:
Baby spinach 100g
Bamboo fungus 4 pcs
Dried scallops 3 pcs
Chicken soup 1L
Egg white 2 pcs
Corn starch and water mixture little
White vinegar little
Seasoning:
Salt little
Sugar little
Steps:
1. Soak dried scallop overnight, steam 15-30 minutes, shred the flesh, keep the scallop soaking liquid.
2. Soak bamboo fungus three to four times, add a little white vinegar, boil in water, drain and soak in cold water to cool down, drain and shred finely.
3. Rinse baby spinach, toss into a pot of water seasoned with sugar, bring it to a boil and cook 2-3 minutes, drain and rinse under cold running water to cool down, drain and chop finely.
4. Boil chicken soup in a pot, pour dried scallops, the soaking liquid and bamboo fungus, boil until ingredients are cooked, season with salt and sugar. Turn to low heat, stir in corn starch mixture.
5. Add the chopped spinach, stir well, pour egg white in, when the soup boils up again, turn the heat off and serve.
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