花开富贵 ~ Braised Chinese Cabbage with Roasted Pork

食谱取自 ： 新新饮食@ 第94期

花开富贵

材料：

1颗 黄芽白（ 取头半段 ）
300g 烧肉（ 切薄片）
100g 椰菜花  （ 切小棵 ）
100g 西兰花 （ 切小棵 ）

调味料：

2片南乳和1/2大匙汁
1/2小匙 糖
1小匙 麻油
1/2小匙 胡椒粉
1/2大匙 粟粉
2大匙 水
1大匙 粟粉水

做法 ：

1．把黄芽白菜放入滚水里，加1/2小匙盐煮约8分钟至软，捞起用水冲冷，沥干水。

2．把烧肉加入调味料拌匀，腌1小时，排在叶片里，倒扣在碗中，倒入腌肉的汁。

3．放入蒸锅里用中小火蒸1 1/2小时至肉松软，倒出汁，然后倒扣在碟里。

4．把椰菜花西兰花烫熟围边，汁加入芡粉水打芡淋上即可。

Recipe source : Yum Yum @ No . 94

Braised Chinese Cabbage with Roasted Pork

Ingredients :

1 whole Chinese cabbage ( halved and used the bottom part only )
300g roasted pork  ( cut into thin slices )
100g broccoli ( cut into florets )
100g cauliflower ( cut into florets )

Seasoning :

2 cubes fermented red bean curd with 1/2tbsp sauce
1/2tsp sugar
1tsp sesame oil
1/2tsp pepper
1/2tbsp cornstarch
2tbsp water
1tbsp cornstarch water

Seasoning :

1. Put Chinese cabbage in boiling water , add in 1/2tsp salt and cook for about 8 minutes until soft . Remove and rinse to cool . Drain well.

2. Combine roasted pork with seasoning and marinate for 1 hour  . Arrange roasted pork in between the cabbage leaves and invert into a deep bowl . Pour over the marinated sauce .

3. Steam with medium-low heat for 1 1/2 hours  or until the meat is tender . Pour out the sauce and invert the dish onto a serving platter .

4. Blanch broccoli and cauliflower until cooked and arrange around the platter. Thicken the gravy with cornstarch water and pour over the dish . Serve .

This post is linked to  " My Treasured Recipes # 5 - Chinese New Year Goodies ( Jan / Feb 2015 ) " hosted by Miss B of Everybody Eats Well in Flandersand co-hosted by Charmaine of Mimi Bakery House .

 

 

And also linked to the event “ Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids , Yen from Eat Your Heart Out and Diana From The Domesticn Goddess Wannabe ..