Wednesday, 5 March 2014

鲜菇扒娃娃菜 (Braised Mushroom with Chinese Baby Cabbage)

这是在Jozelyn Ng 的家挖来的宝。
除了小名叫鲜菇扒娃娃菜;
还有个很应春的贵名叫 叫"春回大地喜团圆"。
I got this great recipe from Jozelyn's blog.



  第一次做这样的料理,手脚不够利落,
圆形的蘑菇被我排成方形了,
娃娃菜的选购也不达标,过小略黄,
改次再做,一定要针对这两点来改善。
This being my first try in this kind of dish, I somehow managed to make a round mushroom appear square! My choice of Chinese baby cabbage also isn't too good, so when I cook this dish for a second time I would have to improve.


虽然外貌不达标,但是内涵却十足。
几种菇类和娃娃菜超搭,
加上有干贝的加持,佳肴一道!!!
The looks might not be good, but after all, the "content" is what's important, isn't it? Luckily, the combination of mushroom, Chinese baby cabbage and scallops lived up to expectation!



鲜菇扒娃娃菜 (Braise Mushroom with China Baby Cabbage)
食谱稍微改自我的烹饪食谱 
Recipe adapted from : Spice Up My Kitchen



材料 (Ingredients)
3个         干贝-浸隔夜,水要保留 (3 nos dried scallops, soak overnight, retain the water)
1包          娃娃菜 (1 packet China baby cabbage)
几颗        枸杞子 (Some wolfberries)
1汤匙      蒜蓉 (1 tbsp minced garlic)
1片          姜 (1 slice ginger)
1包          金针菇 (1 packet enoki mushroom)
1包          蘑菇 (1 packet bunashimeji mushroom)
1个          鲜冬菇 (1 nos. fresh shitake mushroom)


我加了数片红萝卜。
I added a few slices of carrot.

 
调味料 (Seasoning)
1汤匙      蘑菇精 (1 tbsp mushroom essence)
1汤匙      蚝油 (1 tbsp oyster sauce)
少许        胡椒粉 (Dash of pepper)
少许        盐 (Dash of salt)

勾芡 (Starch to thicken the sauce)
1茶匙      马铃薯粉 (1 tsp potato flour)
1茶匙      水 (1 tsp water)

步骤 (Steps)
1. 煮一锅水,加入少许糖和油,煮滚后,把娃娃菜烫熟,捞起,再烫枸杞子,捞起,挤干
    水分。
    Boil a pot of water, add in some sugar and oil. Once boiling, add in the Chinese baby
    cabbage and cook until soft. Remove the softened baby cabbage from the pot and drain it.
    Add in the wolfberries and cook until soft and drain it as well.


2. 再另一个锅里,油热后,加入蒜蓉,爆香,再加入姜片和所有菇类,稍微炒一下,最后
    加入干贝和浸干贝的水,煮滚,加入所有调味料,把所有材料大火焖煮3-5分钟。
    Heat oil in a wok and stir fry the minced garlic until fragrant. Add in the ginger slices, enoki 
    mushroom, shitake mushroom and bunashimeji mushroom and stir fry for awhile. Finally, add 
    in the dried scallops and water, then bring to boil. Next add in the seasoning and stir fry all 
    ingredients using high heat for 3-5 minutes.



3. 加入马铃薯粉水,把汁煮至浓稠,熄火,并去掉姜片。
    Add in the mixture of potato starch and water and cook until the gravy thickens. Turn off the
    flame and remove the ginger slices.

4. 用一个球形的碗,把冬菇倒反放在中间(底部向上),碗内的四周围铺上烫熟的娃娃菜
    (最少8片,如有空隙,多铺一些,我叫他们做围墙娃娃菜),不要留有空隙,然后把
     菇类放进去,把剩下的娃娃菜铺在菇类上面,最后把围墙娃娃菜盖好。
     Place the shitake mushroom in the centre of a round bowl (the surface 
     should face down), then use the baby cabbage to line the inner part of the bowl (minimum 8 
     pieces of baby cabbage, make sure the baby cabbage can cover the bowl). Put all the 
     enoki mushroom, bunashimeiji mushroom and gravy in the bowl and use the remaining
     baby cabbage to cover the mushrooms. Finally, wrap everything nicely with the baby 
     cabbage used to line the bowl.


   
5. 盖上铝泊纸,放在一个锅里,大火蒸15 分钟
    Cover the bowl with a piece of aluminium foil and steam for 15 minutes using high flame.




6. 去掉铝箔纸,用一个比较深的碟盖住碗,倒扣,碗拿掉,用枸杞子装饰,即可。
    Remove the aluminium foil. Use a deep plate to cover the bowl, turn it upside down and
    remove the bowl. The dish is now ready to be served.





别有用心的把娃娃和尚们找来充充场面,
这样这道”鲜菇扒娃娃菜“就显得更有气势了,
呵。。。。。。呵。。。。。。
Here come some baby monks who were attracted 
by this Braised Mushroom with Chinese Baby Cabbage. 
They seem happy about it. Hehe......


谢谢Jozelyn的无私分享,安迪好喜欢这道菜肴,
大力推荐给我友爱的你们。
A big thank you to Jozelyn for her selfless sharing.
 I really like this dish, therefore I highly recommend it to you .
 It's really yummy!

29 comments:

  1. Aunty Young, 我觉得你跟Joczlyn把这个braised mushroom都做的很棒!可惜我对菇类敏感,不过我一定会过给家人吃。。。:D

    ReplyDelete
    Replies
    1. 谢谢Ann的鼓励,期待你的分享咯:)

      Delete
  2. 好漂亮哦,做的真是吸引人,这些材料我都喜欢,改天来试试看 :)

    ReplyDelete
    Replies
    1. 谢谢Cass的赞赏,更要谢谢原食谱主人的无私分享。

      Delete
  3. 很漂亮
    我喜欢吃菇类的食物^^

    ReplyDelete
    Replies
    1. 我也喜欢,菇类食物好吃又营养。

      Delete
  4. 谢谢你 link 过来我家。那个菜如果不要太黄,下次蒸的时间再缩短一些就可以了 :)

    ReplyDelete
  5. 看到这年菜心就想起过年了。好一道!

    ReplyDelete
    Replies
    1. 就是咯,我在为明年的新年做准备呢,呵。。。。。。。。呵。。。。。。

      Delete
  6. 好棒哦。好像出酒席那样。太厉害了。
    看了食谱,如果我把干贝拿掉,那么就可当素菜咯。很好。鲜菇料理我好喜欢。

    ReplyDelete
    Replies
    1. 当素菜除了拿掉干贝,还得拿掉蒜米。
      不利害,是福气,有无私的姐妹分享好食谱。

      Delete
  7. 哇!一上来有眼前一亮耶!好喜欢呢!好看又好吃~嘻嘻
    谢谢安迪的分享图,感恩♥

    ReplyDelete
    Replies
    1. 亲爱的,你也是让偶牵肠挂肚啊!
      你即使要归队????
      我想念你美美的面包勒。:)

      Delete
  8. 哇,很美叻~Good!! 家人一定很喜欢~
    还帮娃娃菜起名叫围墙娃娃菜,嘻嘻,可爱贴切的名字。:)

    ReplyDelete
    Replies
    1. 吃这道好料时,也的确蛮可爱的,
      安哥和娜娜贪好玩,“娃娃菜”前,“娃娃菜”后的讲个不停,
      尤其是半个香蕉人的安哥,鬼腔兼跑音,
      滑稽!

      Delete
  9. What a beautiful presentation of this dish. Looks delicious too. I love all the ingredients that you used in this dish. Thanks for sharing this wonderful idea.

    ReplyDelete
  10. erm... did you say the look is not nice? gosh.... i think it is so pretty and presentable!

    ReplyDelete
    Replies
    1. Thanks for your compliment. I think that if the mushroom can be shown as round instead of square and the colour of the Chinese Baby Cabbage can be greener, then it will be more presentable.

      Delete
  11. 很有水准的一道菜肴,特别喜欢里面满满的”菇菇“!

    ReplyDelete
    Replies
    1. 对,我也是因为喜欢这些菇菇才开锅的。

      Delete
  12. 哇!这也....太多工了吧!!!好吃又好看!好用心在做哦!真厉害呀!!!!!!
    这么美丽的料理,都不知道从哪里开始下手吃好,呵呵呵。。。
    给我留一碗哦。。。。。哈哈哈哈。。。。
    你什么时候去日本呀????

    ReplyDelete
    Replies
    1. 表面看似多工,其实不过是洗洗切切,再炒炒蒸蒸,一般而已。
      当你吃上第一口时,你肯定会认为工有所值,好吃!好好吃!喜欢!超喜欢!
      改天来我家吃饭,我給你煮这好料。
      月尾。

      Delete
  13. 提防誹謗罪人老瘋妓SIU苑攸
    與嫖子騙子瘋子李廣來

    ReplyDelete
  14. This comment has been removed by the author.

    ReplyDelete

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