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盆满钵满喜洋洋Full of Treasure

盆满钵满喜洋洋Full of Treasure

【材料】
香米6杯、水加干贝汤汁61⁄2杯

【盆菜】
吉品酱汁鲍鱼1罐、干贝10粒(浸软,保留汤汁)、蚝干10粒(浸软)、冬菇10朵(浸软去蒂)、发菜20克(浸发涨开)、草虾10只(修剪)、莲藕1节、卤鸡腿1只(斩件)、西兰花1棵(切朵,氽熟)

【调味料】
A:南乳1砖、蚝油1汤匙、生抽1汤匙、糖1茶匙、水600毫升
B:蚝油2汤匙、生抽2汤匙、糖1茶匙、浓缩鸡精1茶匙、水400毫升、绍兴酒2汤匙(最后下)
C:绍兴酒1⁄2汤匙、鲍鱼汁1茶匙、蚝油1茶匙、麻油1茶匙、糖1⁄2茶匙、上等酱油1茶匙、水200毫升
D:磨烂料:小葱头3粒、蒜头3瓣、香茅1支、姜5克
酱汁:辣椒糊1汤匙、番茄酱2汤匙、辣椒酱2汤匙、白醋2汤匙、糖2汤匙、盐少许
E:鲍鱼汁1汤匙、生抽1汤匙、蚝油1汤匙、麻油1茶匙、绍兴酒2汤匙、水3汤匙、A至D酱汁适量

【做法】
1.将米洗净沥干,加入水炖30分钟至水吸干,备用。
2.干贝、蚝干濽入适量绍兴酒,隔水蒸30分钟。
3.莲藕刮皮,以1汤匙油爆香调味料A,放入莲藕炒香,倒入水煮滚后转小火焖煮至莲藕够软,汁浓稠后,切片备用。
4.以1汤匙油炒香调味料B,放入蚝干和冬菇拌炒,注入水慢火焖煮至入味,以少许粟粉水勾芡后,濽酒兜匀盛起,备用。
5.以1汤匙油炒香调味料C,倒入水及发菜焖5分钟盛起,备用。
6.将草虾以热油炸熟,捞出沥油,留2汤匙油爆香磨烂用料D,加入酱汁及虾快速兜炒均匀盛起。
7.把全部已处理好的盆菜依序铺排在熟饭上,再蒸5至10分钟。
8.然后把调味E煮滚勾芡后淋入盆菜饭上即可。

【Ingredients】
6 cups Fragrant Rice, 61⁄2 cups dried scallop stock and water

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【Punchoy Ingredients】
1 canned abalone, 10 pcs soaked dried scallop (soaked and keep the water as stock), 10pcs dried oyster (soaked), 10pcs Chinese mushroom (soaked and remove stems), 20g Fa Cai (soaked), 10pcs grass prawns (trimmed), 1 section lotus root, 1 braised chicken drumstick (chop into pieces), 1 stalk broccoli (cut florets and blanched)

【Seasonings】
A:1 block red fermented bean curd, 1 tbsp oyster sauce, 1 tsp sugar, 600ml water
B:2 tbsp oyster sauce, 2 tbsp soy sauce, 1 tsp sugar, 1 tsp concentrated chicken stock, 400ml water, 2 tbsp Hua Diao wine (add last)
C:1⁄2 tbsp Hua Diao wine, 1 tsp abalone juice form can, 1 tsp oyster sauce, 1 tsp sesame oil, 1⁄2 tsp sugar, 1 tsp premium soy sauce, 200ml water
D:Grounded ingredients: 3 pcs shallot, 3 pips garlic, 1 stalk serai, 5g ginger
Sauce: 1 tbsp chili boh, 2 tbsp tomato sauce, 2 tbsp chili sauce, 2 tbsp white vinegar, 2 tbsp sugar, dash of salt
E:1 tbsp abalone sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 2 tbsp Hua Diao wine, 3 tbsp water, some sauce from A to D

【Method】
1.Wash and drain rice grains, add in water and stew for 30 minutes until it absorbed all stock.
2.Steam dried scallop and oyster with some Hua Diao wine for 30 minutes.
3.Peel lotus root, heat 1 tbsp oil in wok, saute seasoning A until fragrant; toss in lotus root and stir-fry until fragrant, pour in water, once boil, simmer in low heat until lotus root soften and gravy thicken, slice and set aside.
4.Heat 1 tbsp oil in a clean wok, saute seasoning B until fragrant, add in dried oyster and Chinese mushroom, pour in water and simmer in low heat until flavor infused and thicken with some starch, drizzle in wine and dish out.
5.Heat 1 tbsp oil in a clean wok, saute seasoning C until fragrant, add in water and Fa Cai, simmer 5 minutes, dish out.
6.Deep fry th prawns in hot oil until cooked, drain; keep 2 tbsp oil in wok, saute grounded ingredients in seasoning D until fragrant, add in its sauce ingredients and prawns, stir-fry quickly and dish out.
7.Arrange all prepared ingredients on top of cooked rice and steam for another 5-10 min-utes.
8.Bring seasoning E to boil, thicken with starch and pour over the Punchoy to serve.

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