三杯海參燴

美食料理是對生活的一種追求、一種態度,也可以是一種嗜好,更是一個家庭幸福的連繫。

三杯料理一直都非常受歡迎,是許多人在台菜餐舘中必點的菜品之一。不知大家是否知道?三杯 源自於江西,原本「三杯」是指以麻油、醬油、米酒各一杯與主食材燉煮入味而得名。由於三杯料理醬汁濃郁、口感層次多元,經過改良演變,如今已是台菜中常見的料理手法。

今天小廚示範的三杯料理是三杯海參燴,食材中除了海參,還特別加入了各式海鮮及新鮮花旗參,大家在烹煮時,只要掌握好火候,所有食材即可平均吸收醬汁的味道,同時還能保存海鮮本身的口感及鮮味。起鍋前加入一把九層塔葉及數滴畫龍點睛的花椒油,濃郁的香氣立刻撲鼻而來,喜歡三杯料理的朋友們,千萬不要錯過喔!

食材:

海參2條、大蝦8隻、青口8粒、小卷1/2磅、新鮮花旗參1支、乾香菇8朵、杏鮑菇、紅甜椒、蔥、薑、大蒜、九層塔葉子

調味料:

蠔油2湯匙、醬油2湯匙、麻油少許 、酒1/2碗、糖1/2湯匙、花椒油3滴、鹽及白胡椒粉各少許

做法:

1. 青口和小卷放入滾水中川燙後,撈出瀝乾備用。

2. 香菇泡軟去蒂,放入碗中加少量糖、醬油、蔥、薑,蒸10分鐘入味。

3. 新鮮花旗參切片、發泡好的海參切斜塊備用。

4. 杏鮑菇、紅甜椒、薑切片,蔥切小段備用。

5. 起油鍋,爆香蔥、薑、蒜,放入大蝦煎香,再依序加入香菇、杏鮑菇、新鮮花旗參、紅甜椒以及蠔油、醬油、麻油、酒和糖炒至入味。

6. 接著放入海參塊、川燙過的青口及小卷,並加少許白胡椒粉拌炒均勻後,用少許太白粉水勾芡,最後淋下少許花椒油提鮮,起鍋前加入九層塔葉子,即可上桌。

This entry was posted in 養生保健-參活家快訊 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.

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