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Ocean Portage / 海鲜羹

MAIN INGREDIENTS

MAIN INGREDIENTS

Plum Blossom Hua Tiao Chiew
3 tbsp
Water chestnut powder
3½ tbsp
Chicken stock
1500ml
Bamboo shoot, julienne
150g
Ginger
1 slice
Prawn, julienne
300g
Spring onion
1 stalk
Sea cucumber, julienne
150g
Egg white
1
Mushrooms, julienne
3 pc

METHOD

  1. Heat wok fragrant ginger, drizzle Plum Blossom Hua Tiao Chiew, add bamboo shoot and mushrooms, stir fried over high fire briefly.
  2. Add chicken stock and spring onion, return to boil. Remove ginger and spring onion.
  3. Add in blanched sea cucumber and prawn meat. Add 2tbsp Plum Blossom Hua Tiao Chiew. Thicken soup with chestnut powder mixture, lower heat and stir in beaten egg. Garnish with parsley and serve.

材料

材料

梅花牌花彫酒
3 汤匙
马蹄粉
3½ 汤匙
鸡汤
1500ml
冬笋, 切细条
150克
姜
1 片
虾,切条
300克
蔥
1 条
海参,切幼条
150克
蛋清
1 个
香菇, 切细条
3 朵

做法

  1. 锅烧热放油、姜片, 加入1汤匙 梅花牌花彫酒將冬笋和香菇下锅炒几下, 加入鸡汤滚起。捞出姜、葱。
  2. 加入海参及虾肉, 加入2汤匙 梅花牌花彫酒。调好味勾芡, 加入蛋清搅动匀装汤盆。
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