Meals on a Loveseat

Meals on a Loveseat
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Tuesday, February 24, 2015

COOK - 煙燻素鵝 Tea-Smoked Soy Beancurd Veggie Rolls

新年前後又食糕,又食油炸嘢,食得太滯,是時候食吓素! 
以前細個喺星光行北京樓食飯,好鐘意食佢嘅素鵝,因為係嘅。有好香嘅茶味,餡料又甜甜地,好好味。
但係好似越來越少地方嘅素鵝係用,多數變成油炸的,餡料亦好少,得兩條菇絲咁大把。
我知道嘅,依家淨係得灣仔的美利堅餐廳有做素鵝,仍然做得好好味,去開附近可以去食吓。
我就憑味覺嘅記憶試下用自己嘅方法整

This Peking appetizer dish can rarely be found in Hong Kong nowadays, probably due to its complication in the cooking and smoking process, and restaurants can't charge much on a vegetarian dish like this. Well, it's one of my favourites in Peking cuisine and I try to make it myself in my own way (that is trial and error) using the memory of my taste buds.



素鵝

紅蘿蔔  2小條 (刨幼絲)
鮮冬菇  6隻 (切幼絲)
鮮木耳  3大塊 (切幼絲)
腐竹  4大塊 (整腐竹白果糖水嗰種)
水 100ml
醬油 1湯匙
味醂 2湯匙
糖 1湯匙


材料
舊鑊 1隻
錫紙 1大張
茶葉 1湯匙 (浸濕後隔走水份)
乾菊花 1湯匙 (浸濕後隔走水份)
白飯  3湯匙
片糖  半塊 (弄碎)
砂糖  100g


Tea-Smoked Soy Beancurd Veggie Rolls


2 Small Carrots (thinly sliced)
6 Fresh Black Mushrooms (thinly sliced)
3 Black Fungus (thinly sliced)
4 Big Beancurd Sheets
100ml Water
1 tbsp Soy Sauce
2 tbsp Mirin
1 tbsp Sugar


Tea-Smoking Equipments & Ingredients
An Old Wok
Aluminium Foil
1 tbsp Tea Leaf (soaked and drained)
1 tbsp Dried Chrysanthemum (soaked and drained)
3 tbsp Rice
1/2 slab Brown Sugar (crushed)
100g Sugar


1. 腐竹放水中浸軟,小心盡量保持原塊
Soak beancurd sheets in water until softened. Be gentle and try not to tear them for easy rolling.

2. 將餡料切好絲
Slice the ingredients

3. 於鍋內加入水,醬油,味醂和糖煮熱,把紅蘿蔔絲煮軟拿起。鮮冬菇和鮮木耳同樣方法製作
In a saucepan, boil water, soy sauce, mirin and sugar. Add carrots and cook until softened, drain and set aside. Do the same to the mushrooms and black fungus.



4. 將腐竹鋪平一層層疊好

Roll and stack the softened beancurd sheets on a flat surface

5. 將一半木耳絲,紅蘿蔔絲和冬菇絲放在底部,預留空間卷起。

Place half of each ingredient at the bottom of the beancurd sheet. Allow some space for rolling.

6. 卷好一圈後切開腐皮多出尾部。同樣方法再將剩餘餡料再做多一卷。

Once you've made one roll, cut the open end of the beancurd sheet. Using the remaining ingredients to make another roll.

7. 用保鮮紙將素鵝緊緊包著定形。
Use cling foil to wrap the rolls so they can keep in shape.

8. 放入冰隔約1小時定形

Place the rolls in the freezer for an hour.

9. 準備煙燻。先在舊鑊上鋪錫紙,再把煙燻材料放入,放上蒸架,將已除去保鮮紙的素鵝放在蒸架上
To prepare for the smoking procedure. First, on a wok, place aluminium foil. Sprinkle all the tea-smoking ingredients on top of the foil, then place a steaming rack on top. Unwrap the rolls and place on top of the rack.

10. 蓋上鑊蓋,大火焗至出白煙便轉中火,燻約10分鐘至素鵝表面變微微啡色,關火繼續焗多3分鐘。取出,切去頭尾不美觀部份,其餘切件上碟即成。

Cover with lid and turn to high heat. Once you see white smoke develops, turn to medium heat and smoke the rolls for around 10 minutes or until you see the surface of the beancurd sheets turning brown. Turn off the heat, remain covered and let the rolls sit in the rack for another 3 minutes. Take the rolls out, cut the uneven ends for better presentation. Slice them into 3cm pieces and serve on a plate. Can be served warm or chilled.






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