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@第36期

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 盐
1/2小匙 糖
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 .