茄汁蝦
朱古力食譜
蒸煮食譜
食譜

鮑魚汁冬菇 + 螺片 + 大白菜

鮑魚汁冬菇 + 螺片 + 大白菜
點煮網贊助
難度
準備需時
12+ 小時
煮食需時
1 小時
瀏覽次數:
5254
點煮網贊助
鮑魚汁冬菇 + 螺片 + 大白菜
鮑魚汁冬菇 + 螺片 + 大白菜 This dish (with rice) can feed 3-4 people.
材料
份數
單位
  • 基本材料
  • 大白菜
    10
    Not TOO big.
  • 大白菜
    10
    Not TOO big.
  • 冬菇
    10
    (Dried Chinese mushrooms)
  • 冬菇
    10
    (Dried Chinese mushrooms)
  • 螺片(罐頭)
    1
  • 螺片(罐頭)
    1
  • 鮑魚汁
    3 湯匙(Tbsp)
  • 鮑魚汁
    44 毫升(ml)
  • 鹽 或 雞精
    1 湯匙(Tbsp)
  • 鹽 或 雞精
    15 毫升(ml)
  • 食油
    3 湯匙(Tbsp)
    Basically, a little oil. No need to measure exactly 3 tbsp.
  • 食油
    44 毫升(ml)
    Basically, a little oil. No need to measure exactly 3 tbsp.
  • 粟粉
    2 茶匙(tsp)
  • 粟粉
    10 毫升(ml)
點煮網贊助

步驟
  • Soak dried Chinese mushroom overnight in water.
  • When mushrooms are ready and you are ready too cook, thoroughly wash 大白菜 and soak in water for at least 10 minutes.
  • Cut all the 大白菜 in half (from bottom up) and wash the stem area thoroughly to clean out any sand. Try not to damage the 大白菜 halves during the cleaning process.
  • Take out mushrooms from water and place mushrooms in a bowl. (Do not discard mushroom water!)
  • Pour mushroom water into two separate bowls. Separate and discard any sediments and sand from the water.
  • Do 10 push-ups.
  • Put mushrooms into a pot and boil with 1 bowl of mushroom water.
    If not enough water, add water to JUST cover the mushrooms.
    Add 3 to 4 table spoons of Oil.
    Boil on medium heat.
  • Prepare another pot, pour in the second bowl of mushroom water. Add in enough water so you can boil the 大白菜 later.

    Add 3 to 4 table spoons of Oil.
    Add 1-2 tea spoon of 鹽 或 雞精

    Using high heat, bring the water to boiling point.
  • Place 大白菜 into pot. If not enough water to cover the 大白菜, just add some more water.

    Boil in high heat until 大白菜 is soft.

    I prefer my 大白菜 a little crunchy so I boil for 5-8 minutes only. Boil longer if you want your 大白菜 softer. Just DON'T boil and forget, then come back 30 minutes later to find a 大白菜 stew.
  • Take out the cooked 大白菜 and drain out all water. Place 大白菜 halves on edge of plate one by one. Bottom of the 大白菜 facing outwards.
  • Take out mushroom from pot and drain all water. Place mushroom into the center of the dish.
  • Add 2 teaspoon of corn starch into 25ml of room temperate water. Thoroughly mix and dissolve corn starch into water.


  • Turn to medium low heat and start to simmer the mushroom water. While stirring the water in pot, slowly add the dissolved corn starch water into pot.
  • Open the can of 螺片(罐頭).

    Separate the 螺片 from the liquid.
  • Pour the liquid into pot.

    Add 3 tablespoon of 鮑魚汁 into pot. Stir and simmer until the entire pot it is gravy thick.
  • When the sauce is simmered and ready, turn to low heat.

    Add the 螺片 and heat it for 1 minute. Do not heat it for too long or else the 螺片 texture will turn rubbery.
  • Pour sauce and 螺片 into the center of the dish.

    Ready to serve!
點煮?
提問

回應

loading

鮑魚汁冬菇 + 螺片 + 大白菜
食譜

點煮網贊助
點煮網贊助
Lawrence Shen\\\'s kitchen 的其他食譜

鮑魚汁冬菇 + 螺片 + 大白菜 《有營食譜》:

點煮網贊助
Chrysanho
想知會一份個卡路里係幾多?
答案
點煮網贊助

鮑魚汁冬菇 + 螺片 + 大白菜 《有營食譜》: