有機魚翅瓜盅
2015 年 04 月 28 日發佈 CookingObsession
列印
相比之前煮的魚翅瓜羹，這個魚翅瓜盅更清甜可口，更原汁原味，更解渴。用慢火蒸不但迫出瓜本身的水分，更減少營養有高温烹煮而流失...正到呢！
-
1洗淨，開蓋，取出瓜核及瓜囊(用刀在周邊切割並用鐵匙羹取出,保留一寸厚) clean, cut a lid, remove seed and the mid part(cut and spoon the mid part, keep 1 inch-thick border )
-
2把所有切出之瓜肉切粒，放回瓜裡 cut all the removed spaghetti squash into cubes and put back
-
3把魚翅瓜放入蒸鍋，所有食材放入盅內並加入浸過的瑤柱水2-3湯匙 put the spaghetti squash into a steamer, all the ingredients in with 2-3 tbs of scallop soaking water
-
4放上瓜蓋 put on the squash lid
-
5緊密蓋上，細火蒸約1hr45mins-2小時，下面煲仔不宜加太多水以免浸住上層瓜的底部 cover tight，steam 1hr45mins to 2hours in low heat, do not add a lot of water in the base pot to avoid water soaking the squash on the top
-
6蒸完，試味，基本上不用加任何調味，味道已足夠 Done, no need to season as well
-
7把湯放入碗後，輕輕用鐵匙羹刮出周邊的瓜絲 slightly pick those spaghetti squash aroud with a metal spoon
-
8非常非常清甜，原汁原味 It was so delicious!
TIPS
1. 要先量度蒸鍋高度才切出蓋。Measure the height of the steamer before cutting the squash lid.
2. 沒有蒸鍋可用任何煲或鑊，但水不要接觸魚翅瓜。Use any stockpot or wok to replace the steamer, the water level should be below the squash.
3. 金華火腿切粒後浸熱水10分鐘。Soak Jinjua ham cubes into hot water x 10mins before cook.
go to
https://m.facebook.com/shumritamyobsession?_rdr
http://ritalp.blogspot.hk/2015/04/braised-spaghetti-squash-soup.html?m=0 for more
2. 沒有蒸鍋可用任何煲或鑊，但水不要接觸魚翅瓜。Use any stockpot or wok to replace the steamer, the water level should be below the squash.
3. 金華火腿切粒後浸熱水10分鐘。Soak Jinjua ham cubes into hot water x 10mins before cook.
go to
https://m.facebook.com/shumritamyobsession?_rdr
http://ritalp.blogspot.hk/2015/04/braised-spaghetti-squash-soup.html?m=0 for more
討論 暫時沒有留言。