姬松茸蟲草花湯
Cordyceps flowers soup with argaricus blazel
⬇️⬇️English recipe follows⬇️⬇️
姬松茸蟲草花湯：
材料：
姬松茸30克
蟲草花一兩
淮山一兩
腰果一兩
紅腰豆一兩
眉豆一兩
圓肉一兩
無花果一兩
瘦肉半斤
花膠8 個
海參4隻
薑大量（切片）
蔥大量（切段）
處理：
1. 淮山、眉豆及紅腰豆，清水沖洗乾淨，清水浸30分鐘。
2. 姬松茸，清水沖洗乾淨，清水浸30分鐘，保留碗中的水分。
3. 圓肉、腰果、蟲草花及無花果，清水沖洗乾淨。
4. 瘦肉，大火在鑊內煲滾清水一升，出水一分鐘，清水洗乾淨。
5. 淮山、眉豆及紅腰豆已浸了30分鐘，清水沖洗乾淨。
烹調：
1. 大火在煲內煲滾清水5升。
2. 所有材料，放煲內。
3. 姬松茸，連同碗中水分，放入煲內。
4. 瘦肉，放煲內。
5. 材料及水分，約6升半的容量，煲90分鐘。
6. 湯滾起，轉中慢火，煲90分鐘。
7. 湯已煲了75分鐘，另一邊大火煲滾一鑊水，加入適量的薑片及蔥段，放海參出水15秒，放入湯內，轉大火煲15分鐘。
8. 又已煲了15分鐘，取出海參，攤凍。
9. 到了最後15分鐘，放花膠在湯內，煲15分鐘。
10. 另一邊，白鑊，加入薑及蔥，留下一半的蔥段備用。
11. 在鑊內加入油3茶匙，爆香薑蔥。
12. 海參，打橫切厚片。
13. 從湯內夾起花膠放碟上。
14. 已聞到薑蔥油的香味，倒起在碗內。
15. 慢火，海參，放鑊內，轉大火，炒香，薑蔥油，逐少逐少加入海參內。
16. 轉慢火，加入調味料：
a. 蠔油一湯匙
b. 生抽一湯匙
c. 糖2茶匙
加入已擎乾油的薑及蔥，炒至入味，加入適量的大滾水，燜至入味及收汁。
17. 湯已煲好，倒入大碗內。
18. 湯料，撈起放碟上。
19. 海參已燜至收汁，預備生粉芡，逐少逐少加入，至芡汁稠厚。
20. 在海參內加入餘下的蔥段，炒勻。
21. 完成，上碟，可享用。
Cordyceps flowers soup with argaricus blazel:
Ingredients:
Argaricus blazel 30g
Cordyceps flowers 1 tael
Yam 1 tael
Cashew nuts 1 tael
Red kidney beans 1 tael
Eye-brow peas 1 tael
Dried longngan meat 1 tael
Dried figs 1 tael
Pork 0.5 catty
Dried fish maw 8 Nos.
Sea cucumber 4 Nos.
Ginger a lot (get it sliced))
Green onion a lot (cut in lengths)
Preparation:
1. Yam, eyebrow peas and red kidney beans, rinse with tap water. Soak in tap water for 30 minutes.
2. The blazel, rinse with tap water. Soak in tap water for 30 minutes. Retain the water in the bowl.
3. Dried longngan meat, cashew nuts, cordyceps flowers and dried figs, rinse thoroughly.
4. The pork, heat up 1L of water at high flame in wok. Boil for a minute. Rinse thoroughly.
5. Yam, eyebrow peas and red kidney bean, have been soaked for 30 minutes. Rinse thoroughly.
Steps:
1. Heat up 5L of water at high flame in pot..
2. All ingredients, put in the pot.
3. The blazel, with the water in the bowl, put in the pot.
4. The pork, put in the pot.
5. The ingredients and water, about 6.5L of the volume. Boil for 90 minutes.
6. Soup boils up, turn to medium-low flame and boil for 90 minutes.
7. Soup has been boiled for 75 minutes, heat up a wok of water at high flame at high flame on the other side. Add in appropriate amount of ginger slices and green onion (in lengths), put the cucumber and boil for 15 seconds. Put it in the soup. Turn to high flame and boil for 15 minutes.
8. Have been boiled the soup for another 15 minutes, take out the maw and wait for cooling down.
9. It has been to the last 15 minutes, put the maw in the soup and boil for 15 minutes.
10. On the other side, plain wok, add in ginger and green onion. Leave half of the green onion for later use.
11. Add in 3 tsps of oil in wok, fry ginger and green onion well.
12. Cucumber, thickly slice horizontally.
13. Take the maw from the soup, put on plate.
14. Once you feel the good smell of the ginger and green onion oil, pour into a bowl.
15. Low flame, sea cucumber, put in the wok, turn to high flame and fry well. the ginger and green onion oil,
16. Turn to low flame, add seasoning:
a. Oyster sauce 1 tbsp
b. Light soya sauce 1 tbsp
c. Sugar 2 tsp
Add in the drained ginger and green onion, fry well and seasoning absorbed by the ingredients. Add in appropriate amount of boiled-up water, and braise until it is yummy and sauce becomes thick.
17. Soup has boiled well, pour into a big bowl.
18. Ingredients of the soup, put on plate.
19. Sea cucumber has been braised in thick sauce, get ready for tapioca sauce. Add in little by little until the sauce is really thick.
20. Add in the remaining green onion (in lengths) into sea cucumber, fry well.
21. Complete. Put on plate. Serve
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24 янв 2024
