老許珍饌 —— 花開富貴

牡丹被稱為 「百花之王」,寓意和象徵是美好的吉祥富貴之意。唐詩人劉禹錫有一首膾炙人口的《賞牡丹》「唯有牡丹真國色,花開時節動京城」詩句肯定牡丹百花之王的花界地位。

這道象徵花開富貴,以牡丹花為原型,創造出風雅的牡丹魚片,出自清代宮廷,是宮廷八大川菜之一,集刀功、火候、調味、美學之大成,魚片香脆鮮美,令人唇齒留香,是一道好看又好吃的美食。

食材

草魚或鯛魚1條,新鮮花旗參1支,蟲草花10支,馬鈴薯1個

醃魚料

太白粉1碗,鹽少許,薑適量,蔥適量

糖醋汁

糖,番茄醬,白醋,水各3湯匙,鹽1/8 茶匙,麻油1茶匙,太白粉1茶匙,蔥,薑適量

做法

  1. 新鮮花旗參切片,參鬚部份可用在花蕊。
  2. 將魚清理乾淨,剁掉魚頭和魚尾,去魚骨,片下魚肉,切成大斜片。
  3. 全部片好的魚片放入大碗中,加入鹽、酒、蔥段及薑片抓醃入味。
  4. 蔥段薑片、酒,醃半小時到入味取一大碗,放入鹽、酒、蔥段及薑片抓
  5. 砧板上面舖上一層太白粉,魚片兩面裹上太白粉後,用擀麵杖或敲肉槌均勻捶打魚片,讓魚肉更緊緻,並能均勻裹住澱粉。
  6. 在大鍋中燒熱油,將魚片入鍋中,用筷子固定出花瓣的弧度,向一側微微卷曲,炸至金黃定型即可,等油鍋再次燒熱後,將所有魚片回鍋復炸,炸至金黃爽脆,即可撈起瀝乾。
  7. 馬鈴薯煮熟去皮壓成泥,加少量沙拉醬及鹽調味,揉成圓形餅狀擺入盤中成為牡丹花底座。
  8. 將新鮮參鬚及蟲草花作為花蕊,固定在底座中心,再以花蕊為中心,往外逐步插入魚片做成的花瓣,花瓣由小到大依次圍繞花蕊交錯插入盤中,最後在最外圍插上一圈新鮮參片,即成為一朵象徵富貴的大牡丹花。
  9. 在擺好的牡丹花周圍,可以芹菜葉做為綠葉裝飾。
  10. 起油鍋,加入蔥薑爆香,加入等比例的蕃茄醬、糖、白醋及水,加少許鹽及少許麻油,煮滾後,去除蔥薑,加入太白粉水勺芡後,即成好吃的糖醋醬,直接淋在牡丹花上或置於小碟中當成沾醬均可。
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About Hsu's Ginseng Enterprises

Located in Wausau, Wisconsin, Hsu’s Ginseng Enterprises, Inc. cultivates approximately 1,000 acres of prime ginseng soil to consistently assure you of quality ginseng products. For more than twenty-two years our product line, Root to Health, has continued to expand to include many other herbs and supplements to meet the demand of the enlightened consumers. Our first priority before we present a product to the consumer is quality. We feel that our commitment to quality has created a line of products that are the finest available.

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