老許珍饌 ——松鶴遐齡

松為長青之樹,鶴為千齡之禽,松鶴自古以來為長壽的表徵,遐齡亦喻意長壽。這道以松鶴遐齡為名的八寶白菜,選用的白菜古時稱之為「菘」,歷代文人對白菜稱讚有加。古時蘇東坡亦有詩云:「白菘似羔豚,冒土出熊蟠」,將白菜比作味美的羊豚及熊蟠了。八寶白菜在烹煮時先將白菜放入盤中成鶴身形狀,鶴身之內藏入八寶料,蒸煮過後,擺盤時攞上鶴頭等裝飾,並在周圍放上小黃瓜片做的松枝點綴,就是一道意喻深遠、賣相極佳、清爽可口的宴客菜。

食材:

山東大白菜1/2顆,北海道干貝8顆,冬菇12朵,小黃瓜1條,梅花肉120克,大芋頭1/2顆,蝦米1/2碗,藜麥飯1碗,北海道干貝高湯1/2碗,紅蔥酥2湯匙,紅辣椒1支,蔥1支,薑2片

調味料

醬油1湯匙,鹽糖少量

做法

  1. 大白菜對半切開燙熟,瀝乾備用。
  2. 北海道干貝放在小碗中,加開水半杯浸泡1小時,連同泡干貝的水一同放入蒸鍋蒸20分鐘,拆絲備用。
  3. 冬菇泡軟去蒂,放在碗中,加入醬油2湯匙、糖1茶匙、蔥1支、薑1片、泡冬菇水1杯,在電鍋中蒸熟,切丁備用。
  4. 梅花肉切丁,蝦米洗淨泡軟備用。
  5. 芋頭去皮切丁,放入電鍋中蒸熟備用。
  6. 小黃瓜切段,劃刀紋切梳子片,先用鹽醃十分鐘,再泡糖醋水醃漬入味備用。
  7. 準備一碗藜麥飯,藜麥半碗泡水2小時,糙米半碗泡水半小時,洗淨瀝乾後,加入1:1.2的水,用電鍋煮熟即成藜麥飯。
  8. 起油鍋,爆香紅蔥酥,下干貝絲、香菇丁及醬油炒香,再加入蝦米、梅花肉丁、芋頭丁同炒,加少許鹽調味,最後加入干貝水煮至湯汁收乾。
  9. 燙好的大白菜,留下一片刻成白鶴頭的形狀,其餘置於大碗底部,再將炒好的料填入白菜中央,最後舖上一層藜麥飯,入蒸鍋大火蒸30分鐘。
  10. 取出扣在大盤上,表面鋪上刻好的白鶴頭,再在鶴頭上裝飾鶴冠、眼、嘴即成,擺盤時可在周圍放上小黃瓜片做為點綴,就是一道清爽又可口的宴客菜了。
This entry was posted in 即時新聞 by Hsu's Ginseng Enterprises. Bookmark the permalink.

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s