⬇️⬇️English recipe follows⬇️⬇️
Braised ducks' feet with fresh mushrooms and sea cucumber
Ingredients:
Fresh mushrooms 9 Nos.
Frozen sea cucumber 1 pack
Ducks' feet 10 Nos.
Preparation:
1. Heat up a wok of water at high flame. Add in 1 tbsp of cooking salt.
2. Put mushrooms in wok, soak for a minute. Pick them up.
3. Put cucumber and ducks' feet in wok, soak for a minute. Pick them up. Soak in tap water.
4. Mushrooms, soak in tap water. Cut off anchors. Put on plate.
5. Mushrooms and ducks' feet, rinse thoroughly.
6. Ducks' feet, cut nails.
7. Mushrooms and ducks' feet, put on plate.
8. The sea cucumber, remove intestines. Rinse thoroughly. Put on plate.
9. Prepare sauce:
a. Oyster sauce 1 tbsp
b. Dark soya sauce 1 tsp
c. Light soya sauce 0.5 tbsp
Add in water 500ml, mix well. Prepare:
a. Rock sugar 1 big cube
b. Tapioca starch 1 tbsp
Steps:
1. Heat up 1 tbsp of oil at high flame in wok.
2. Put ducks' feet in wok. Fry well.
3. Add in the sauce and rock sugar. Cover up the wok and braise for 3 minutes. Turn to low flame and braise for 2 minutes more.
4. Add in mushrooms and sea cucumber, turn to high flame. Cover up the wok. Braise for 3 minutes.
5. Put on plate. Put in rows.
6. The mushroom sauce in wok, add in tapioca sauce, cook until it turns thick. Pour the sauce over the mushrooms and sea cucumber.
7. Put coriander cubes on top.
8. Complete. Serve.
鮮冬菇海參炆鴨掌
材料:
鮮冬菇9隻
急凍海參1包
鴨掌10隻
處理:
1. 大火煲滾1鑊水,加入粗鹽1湯匙。
2. 放冬菇,出水1分鐘,撈起。
3. 放海參及鴨掌,出水1分鐘,撈起,清水浸。
4. 冬菇,清水浸,剪去椗,放碟上。
5. 冬菇及鴨掌,清水洗乾淨。
6. 鴨掌,剪去趾甲。
7. 冬菇及鴨掌,放碟上。
8. 海參,清除內臟,清水洗乾淨,放碟上。
9. 預備芡汁:
a. 蠔油1湯匙
b. 老抽1茶匙
c. 生抽半湯匙
加入清水500毫升,攪勻,預備:
a. 冰糖1大粒
b. 生粉1湯匙
烹調:
1. 大火在鑊內燒熱油1湯匙。
2. 放鴨掌爆香。
3. 加入芡汁及冰糖,冚蓋,炆3分鐘,轉慢火,再炆2分鐘。
4. 加入鮮冬菇及海參,轉大火,冚蓋,炆3分鐘。
5. 放上碟,排好。
6. 鑊內的冬菇汁,加入生粉芡,煮至稠厚,淋在冬菇海參鴨掌上。
7. 放上芫荽碎。
8. 完成,可享用。
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6 окт 2024