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標題: 蠔油燴海蔘 [列印本頁]

作者: 蘋果QQ 時間: 2013-6-2 11:37:07 標題: 蠔油燴海蔘

食材
海蔘 5條絞肉半斤紅蘿蔔丁少許高麗菜葉 3片青江菜 3顆筍片少許蔥三根薑汁少許

醃料1
醬油 2湯匙李錦記舊庄特級蠔油 2湯匙開水 1碗

醃料2
酒 1湯匙鹽 1小匙薑汁少許香油 2湯匙胡椒粉少許蔥末少許李錦記舊庄特級蠔油少許

特調醬汁
醬油 2湯匙李錦記舊庄特級蠔油 2湯匙蕃茄醬 1湯匙黑醋 2湯匙酒 1湯匙水 1碗鹽少許

作法
1買回海蔘先切開中間，將腸泥及內壁黏膜洗淨後備用

2因海蔘本身無味，所以先用醃料1將海蔘浸泡約半小時左右

3準備絞肉加入醃料2後攪拌均勻，至出現黏性後備用

4將高麗菜根部切斷，慢慢將葉片剝下，保持完整葉片，以便包捲。煮開水加入少許鹽跟油，將高麗菜葉川燙至軟即可備用，順便將青江菜也一併川燙後立即撈出放入冰水中保持翠綠

5高麗菜葉川燙後將較粗硬的葉梗切除，讓葉片保持一樣厚度，較易包捲

6將絞肉均勻放至葉片前端後，如包春捲般將頭部先捲入，再將兩邊內摺後捲起

7捲好的高麗菜捲

8利用剛剛川燙的熱水，將高麗菜捲大火蒸5分鐘即可(視高麗菜捲的大小增減蒸的時間)

9將浸泡的海蔘撈起，醬汁倒入碗中，將剩餘的肉餡填滿於海蔘肚內

10海蔘肚內灑些太白粉增加黏性，避免紅燒過程中肉餡脫落

11將浸泡海蔘的醃料1再加入特調醬汁後調勻備用

12切蔥段及薑片下鍋煸出香氣，注意別燒焦，待蔥段乾黃之後撈出

13倒入醬汁爆炒後，慢慢加入填滿肉餡的海蔘，中火煨煮約6分鐘至湯汁略收，起鍋前灑些白胡椒粉

14將海蔘拿出後放進裝飾青江菜的盤中，利用筍片當做船帆，再將鍋裡湯汁加入少許太白粉水收汁勾薄芡，起鍋前加入香油後即可盛盤

15蕃茄醬略帶酸甜，加入蠔油後更增添風味，也會增加色澤，蠔油最適合搭配海蔘，可將原本無味的海蔘，煨煮入味

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