花開富貴慶餘年｜百花釀魚肚 Stuffed Fish Maw with Shrimp Patty

🟢材料：
急凍蝦仁或新鮮蝦仁 200克
砂爆魚肚40克♦
菜心適量
肥豬肉2湯匙
紅蘿蔔/蟹籽 少量
蛋白1/2隻
🟢做法：
1️⃣ 將急凍蝦仁解凍，去腸洗淨吸乾水。將肥豬肉剁碎。
2️⃣ 將蝦仁拍爛、剁碎，加入1/4茶匙鹽、少許胡椒粉、半隻蛋白、1茶匙澱粉，順同一方向攪拌至起膠。
3️⃣ 攪拌起膠後加入2湯匙肥肉拌勻，反覆摔打蝦膠，將蝦膠放入冰箱冷藏半小時。
4️⃣ 魚肚汆水，加入1塊薑、蔥、1湯匙紹興酒，水滾後關火靜置3分鐘。汆完水的魚肚洗淨擠乾水，切件。
5️⃣ 在魚肚面上抹一點澱粉，將蝦膠釀入魚肚中，放上一點紅蘿蔔碎進行裝飾。
6️⃣ 水滾下鍋，放入魚肚大火蒸6分鐘。
7️⃣ 菜心灼熟備用。用100毫升雞湯加入1/4茶匙糖、少許蠔油、少許胡椒粉、一點鹽和少許油煮一個芡汁。
8️⃣ 把灼好的菜心排入魚肚中間，淋上芡汁。
♦備注：📌砂爆魚肚是將乾魚肚用細砂在高溫的環境下炒至爆裂和澎漲， 以此方法製作的魚肚含油份較少，色澤金黃。
🟢Ingredients:
Frozen or fresh shrimp - 200 g
Sand-blasted fish maw♦ - 40 g
Vegetables (such as choy sum) - as needed
Fatty pork - 2 tablespoons
Carrot/crab roe - a small amount
Egg white - 1/2
🟢Cooking Directions:
1️⃣ Thaw the frozen shrimp and devein them, then rinse and pat them dry. Finely chop the fatty pork.
2️⃣ Crush and chop the shrimp. Add 1/4 tsp salt, a little bit of white pepper powder, 1/2 egg white, and 1 tsp starch. Stir in one direction until the mixture is sticky.
3️⃣ Mix in the chopped fatty pork, and repeatedly smash the shrimp paste. Put the shrimp paste in the refrigerator and chill for half an hour.
4️⃣ Blanch the fish maw with a piece of ginger, spring onions, and 1 tablespoon of Shaoxing wine. After the water boils, turn off the heat and let it sit for 3 minutes. Rinse the blanched fish maw, squeeze out excess water, and cut it into pieces.
5️⃣ Sprinkle a little bit of starch on the fish maw, stuff the shrimp paste, and garnish with a little bit of minced carrot.
6️⃣ Bring water to a boil, then place the fish maw in a steamer over high heat and steam for 6 minutes.
7️⃣ Blanch the vegetables in boiling water and set aside. Cook 100ml chicken broth with 1/4 tsp sugar, a little bit of oyster sauce, a little bit of white pepper powder, a little bit of salt and oil to make a thick sauce.
8️⃣ Arrange the blanched vegetables in the middle of the stuffed fish maw and pour the sauce over it.
♦Note：📌 Sand-blasted fish maw is a type of fish maw that is made by frying dried fish maw with fine sand in a high-temperature environment until it bursts and expands. This method results in fish maw with less oil content and a golden color.
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[@一弓-w4h]

意頭好又好味😋

[@eng327]

雖然差不多年已过一半才看到這麽好的年菜,但平時也可以煮,讓一家人吃得開心,斯待妳更多好片,祝身休健康,新春愉快😃

[@ngayuyeung6426]

原來是..這麽簡單的
華麗菜式🍨謝分享
🙏🙏🙏

[@winglau078]

Wah! 好好味呀！ 如果我媽煮飯有你咁叻就好啦！ 😋

[@MoonMoon-ip7bq]

嘩、好靚唷、

[@bahchekng5157]

太好了👍👏👏👏👏

[@taiyipma8822]

酒樓水準👍

[@lingqqling3172]

好正🤤🤤🤤

[@voda5130]

Siêu ngon và đẹp mắt cảm ơn bạn rất nhiều ❤❤❤❤❤

[@ernawati-we3xo]

😋😋

[@angelahoughton8211]

如果冇魚肚可以用什麼代替？

[@oe_cook]

可用炸過豬皮代替, 但口感沒那麼好吃.

[@shereelee2]

请问肥猪肉蒸六分钟会熟透吗？通常猪肉要蒸十五分鈡

[@anitaso9332]

肥肉未熟、魚肚未軟

[@lileechulileechu8752]

可否用中文字體

[@oe_cook]

有中文正體字及簡體字, 你只要在你的youtube屏幕右下角選回中文即可.

[@krislokki7355]

請問唔加肥豬肉可以嗎？

[@oe_cook]

加肥肉口感和味道都會更好, 不加也可以, 隨自己喜歡的去煮, 最緊要自己食得開心😉

[@krislokki7355]

@@oe_cook 多謝你回復， 你的片簡單易學, 多謝分享

[@chilanwong6438]

​@@oe_cook @l😅