Friday, 13 February 2015

翠玉福袋 ~ Treasures in Cabbage Parcel







食谱取自 May Fong Chan


翠玉福袋

材料A
9 北京包菜
9 青葱
1茶匙  蒜茸

材料 B
2块 豆腐 ( 过油 ,切丁 )
青黄灯笼椒各半粒 切丁
1/3 红萝卜 切丁
5 香菇( 浸软 ,切丁
粟粉水适量

调味料:
盐适量
糖适量
胡椒粉适量

酱汁材料:
蚝油

枸杞适量

做法 :
 
1 热锅倒入少许食油,爆香蒜茸,放入材料B炒香,然后加入调味料炒匀。盛起,备用。

2.煮沸一锅水,倒入少许食油,将材料A烫熟。

3.将包菜铺平,放入(1),以青葱绑好。

4.锅中加入酱汁材料,煮至滚。再加入枸杞和调味料,以粟粉水勾芡。

5.将(4)淋在福袋上,即可上桌。

小贴士
~ 我用高汤+鲍鱼汁+粟粉水勾芡,没加调味料哦!

 
Recipe source : May Fong Chan
 
Treasures in Cabbage Parcel
 
Ingredients A  :
9pieces Beijing cabbage
9 spring onion
1tsp chopped garlic
 
 
Ingredients B  :
2 blocks tofu  ( diced and deep-fry in hot oil )
1/2  red capsicum ( diced )
1/2 yellow capsicum ( diced )
1/3 carrot ( diced )
5 black mushrooms ( soaked and diced )
some cornstarch water
 
Seasoning :
salt
sugar
pepper
 
Sauce ingredients :
oyster sauce
water or chicken stock
some wolfberries
 
Method :
1. Heat up oil , sauté chopped garlic , add in ingredients B and stir-fry until aromatic . Then add in seasoning until well combined . Dish up and set aside .
 
2. Bring s pot of water to boil , add in some cooking oil , blanch ingredients A until soft . Dish and drain .
 
3. Lay a piece of cabbage , dish the filling into the cabbage leaves . Tie with spring onion .
 
4. In a pot , bring water / chicken stock to boil , add in wolfberries , seasoning and thicken with cornstarch water .
 
5. Pour sauce over the cabbage parcel and serve  .
 
Tips :
~ I used chicken stock + abalone sauce in bottle + cornstarch water for thickening .



 

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 Domestic Goddess Wannabe .
 
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