Friday, 21 February 2014

人间极品之蟹肉翅 ~ Crab Meat Shark's Fin



 


 
~ 鱼翅 / shark's fin ~
 
食谱取自 名食谱@36

蟹肉翅
(我做了少许更改

材料:
100g 浸发鱼翅
60g  蟹肉 ( 我用蟹柳 )
100g 鱼唇 (切片)  (我没放
800ml 高汤 /鸡上汤
2大匙绍兴酒
适量薯粉水(勾芡用)

 
调味料:
1/2小匙 味精素
1/4小匙
1/2小匙
1/2小匙 浓缩鲜汤
1/4小匙 麻油
1大匙 玫瑰露

 
做法
1,将鱼翅和鱼唇分别用沸水焯灼一下,捞起沥干待用。

2.锅里烧热1大匙油,洒入绍兴酒,注入高汤 /鸡上汤和调味料同煮沸,然后加入鱼唇片和蟹肉拌煮一会。

3.加入鱼翅拌均匀后以适量薯粉水勾成羹状,即可食用。

 

Recipe source : Famous Cuisine @ No.36

 
Crab Meat Shark’s Fin Soup
( with minor adjustment )

Ingredients :
100g soaked shark’s fin
60g crab meat  ( I used crab filament stick )
100g soaked fish lip ( sliced ) ( I omit it )
800ml chicken broth
2tbsp ShaoXing wine
some tapioca flour solutions ( for thickening )

 
Seasoning :
1/2tsp monosodium glutamate
1/4tsp salt
1/2tsp sugar
1/2tsp chicken stock concentrate
1/4tsp sesame oil
1tbsp rose wine

 
Method :
1. Blanch the shark’s fin and fish lip into boiling water separately for a moment . Remove and drain well .

2. Heat up 1tbsp oil in the preheated wok , splash in ShaoXing wine , pour in chicken broth and seasoning at once , and bring to boil. Add in fish lip slices and crab meat , stir well and cook for a moment .

3. Add in shark’s fin , mix well . Thicken the stock with some tapioca flour solutions until to be thick soup and it’s ready to serve .


And this post also linked to Cook-Your-Books #9 organised by Joyce from Kitchen Flavours .