龙王太子齐贺岁New Year Wishes from Prince of Neptune

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【材料】
香米3杯、水33⁄4杯、姜4-5片、鸡汤2杯

【配料】
A:草虾6只(修剪)、鲜带子80克、鲜鱿鱼/墨鱼100克(切花)、蚧肉(熟)80克、水发鱼翅50克川烫鱼翅材料:水1⁄2锅、青葱1棵、姜片4片、白米酒1汤匙
B:柳松菇50克、红萝片30克、甜豆30克、小白菜200克
C:鸡蛋3粒(打散)、粟粉适量(勾芡)

【调味料】
鸡精粉11⁄2茶匙、酱青1汤匙、盐1茶匙、麻油1茶匙、绍兴酒2汤匙、胡椒粉少许

【做法】
1.将香米洗净,放入电饭锅加清水煮成熟饭,备用。
2.煮滚半锅水,加入1茶匙糖、1汤匙油及1茶匙盐,放入配料B川烫,捞出沥干,备用。
3.把川烫鱼翅的材料煮滚,然后放入鱼翅川烫2-3分钟,捞出沥干备用。
4.鲜带子及鲜鱿鱼以2茶匙粟粉、1茶匙糖拌匀,略腌片刻。
5.烧热镬,放入1汤匙油爆香姜片捞出丢弃。倒入鸡汤煮滚,放入草虾烚熟捞出,连同小白菜排在饭上。
6.放入其余配料A 及B,煮滚后加入调味料。
7.勾芡后熄火,倒入蛋液拌匀,然后淋入饭上便可。

【Ingredients】
3 cups Fragrant Rice, 3⁄4 cups water, 4-5 slices gin-ger, 2 cups chicken broth cut surface), 80g cooked crab meat, 50g processed shark’s fin

【Sub Ingredients】
A:6 pcs grass prawns (trimmed), 90g fresh scallops, 100g fresh squid (cross cut surface), 80g cooked crab meat, 50g processed shark’s fin
Blanching ingredients: half wok water, 1 stalk spring onion, 4 slices ginger, 1 tbsp rice wine
B:50g Enokitake mushroom, 30g carrot slices, 30g sweet peas, 200g Xiao Bai Cai
C:3 eggs (beaten), starch for thickening

【Seasonings】
11⁄2 tsp chicken powder, 1 tbsp soy sauce, 1 tsp salt, 1 tsp sesame oil, 2 tbsp Hua Diao wine, dash of pepper

【Method】
1.Wash and cook rice with water in rice cooker, set aside.
2.Bring half wok of water to boil, add in 1 tsp sugar, 1 tbsp oil, and 1 tsp salt, blanch all sub-ingredients B and drain.
3.Bring shark fin blanching ingredients to boil, add in shark’s fin and blanch for 2-3 minutes, drain.
4.Marinate fresh scallop and squid with 2 tsp of corn flour and 1 tsp sugar.
5.Heat 1 tbsp oil in wok, saute ginger slices until fragrant, discard ginger slices, pour in chicken broth, once boiled, add in prawns and scud until cooked, dish out and arrange on top of cooked rice together with Xiao Bai Chai.
6.Add in remaining blanched sub-ingredients A & B, once boiled; add in seasoning.
7.Thicken with starch, then off the heat, toss in beaten egg and pour the dish over rice to serve.