双杏烩海参 (Braise Sea Cucumber with Ginkgo and Eryngii Mushrooms )

新年期间，嫂嫂给安迪送来一些海参，

安迪顺缘网上找来食谱煮成这道双杏烩海参。

During the Chinese New Year,

 I received some sea cucumbers from my sister-in-law. 

And so, here I share a Braise Sea Cucumber with Ginkgo and Eryngii Mushrooms recipe!

向来知道海参属于高档食材,

就不知贵在何处？

今天接着网路的方便，按键一查，

原来海参不但含有丰富的蛋白，胶质和钙质：

最美妙的一点是，他竟然零脂肪和零胆固醇呢！

I've always known that sea cucumbers are pricey,but never known why. Browsing through the internet, I finally found out why. Sea cucumbers are not only rich in protein, collagen and calcium, they're also free of fat and cholesterol.

 真是该有就有，该无就无的山珍“海味”呀！ 

It is indeed a healthy delicacy.

材料：                                           Ingredients :

海参 2只（约450克）切斜片....................2 Sea Cucumber ( about 450g)sliced

杏鲍菇 150克，切片...................150g Eryngii Mushrooms,sliced

红萝卜 100克，切片...................100g Carrot,sliced

银杏 20颗....................................20 Ginkgo

葱 3支，切段...............................3 stalk sprinonion,cut into segments

姜  7 - 8片...................................7 - 8 slices ginger

酒 几滴........................................Chinese rice wine few drops

水  150毫升.................................water 150ml

油 2汤匙.......................................oil 2tbsp

调味料：                                       Seasoning :

蚝油 2汤匙..................................oyster sauce 2tbsp

生抽 1汤匙..................................soya sauce 1 tbsp

糖     1/2 茶匙..............................sugar 1/2 tsp

米酒  1/2 茶匙.............................rice wine 1/2 tsp

胡椒粉 适量.................................pepper to taste

 *1汤匙粟粉水打芡用

* 1 tbsp corn flour water for thickening.

这是解冻后的冷藏海参，虽然是名贵食材，

但是始终是海味，多少还是有腥味，

下面就和大家分享如何煮出无腥的海参。 

As pricey as sea cucumbers are, they still have a fishy smell about them. Below is a recipe to a non-fishy sea cucumber dish.

一般川烫，都用滚水，

可是遇上名贵的海参，就得用上冷水，

并加入姜片，葱段和酒，

以中火慢煮约10分钟，捞起沥干，

这样一点腥味都无的海参就准备好了。

Normally, we use hot water to blanch food, but for sea cucumbers, cold water is used. Ginger slices, spring onion and Chinese rice wine are also added. After simmering for about 10 minutes, the resulting sea cucumber will no longer smell fishy.

 接着，下油热锅，煸香姜片，葱段，

让整个锅，弥漫着浓郁的葱香，

然后把煸干的焦葱铲出。 

Next, add oil to a heated pan, saute the ginger slices and spring onion until fragrant. Allow the smell to linger in the pan, then scoop out the spring onion.

铲出葱段后， 保留姜片，

加入红萝卜片和杏鲍菇片，翻炒几下，。

With only the ginger left in the pan, add in the carrot and Eryngii mushrooms slices and stir them around a bit. 

这时加入水，下银杏， 海参和调味，中火焖15分钟，

最后勾芡至酱汁略稠，即可上桌。

Now add water, Ginkgo, sea cucumber and seasoning, then simmer at medium flame for about 15 minutes. Lastly, thicken the gravy(with corn flour + water) and serve.

有一点要特别注意，调味不加盐，

因为海参遇盐会出水并收缩。

不然煮出来的海参就不鲜美肥大，Q弹咯！

Note that salt is not added as seasoning because sea cumbers will shrink when in contact with salt, and the sea cucumber will not be chewy anymore.

QQ弹弹的海参，加上富有嚼劲的银杏和杏鲍菇；

汇合了姜葱，红萝卜和蚝油的鲜甜酱汁，

很赞的一道海味佳肴！

The chewy texture of the sea cucumber, Ginkgo and Eryngii mushrooms, mixed with the ginger slices,carrots and sweet gravy produce a very delicious sea cucumber dish.

@@@@@ Enjoy ! @@@@@