Thursday, 5 February 2015

2015年菜~ 金颗玉绿(Gold and Jade)


  
安迪的童年时段,过年才有机会吃到一些山珍海味。
比如大鱼大肉,不过今日今时,大鱼大肉平时都随口好吃了。
所以,今天我们来点不一样的,就是喜筵常出现的竹生。
During my childhood time, we can only have expensive dishes during CNY, such as fish, meat...... However, now, we can easily have it any day we like. So, today I would like to share with all something different, which often appears during a wedding dinner  -  Dried bamboo shoots (Chuk Sang).




这样,新年的感觉就不言而喻了。。。。。。。
Hopefully, this will cheer you up with the CNY mood......


金颗玉绿
食谱参考  : 美味风采第4期

材料:
小白菜 200克
芥兰花 200克
竹生      25克
真空包装鲜白果 100克

调味料 :
A料 : 糖,盐,米酒各半茶匙
B料 : 高汤1碗,盐,糖,米酒各适量

做法 :
1。竹生放入碗中,加入冷水泡软,捞出,翦成5公分的小段。
2。 小白菜和芥兰花洗净,放入滚水中加A料烫熟,捞出沥干水分待凉后铺入盘底备用。
3。 锅中倒入B料煮开,放入竹生煮至透明,捞出,盛入蔬菜上。
4。 锅中汤汁继续煮沸,放入白果煮熟,盛出,淋入竹生上,即可端出食用。

竹笙 Dried bamboo shoots (Chuk Sang)


 Gold and Jade
Recipe adapted from : Feminine Oriental Cuisine No 4

Ingredients : 
200g Siew Pak Choy
200g Broccoli 
25g Dried bamboo shoots (Chuk Sang)
100g Vacuum sealed pack Gingko

Seasoning :
A : 1/2 tsp each of sugar, salt and wine
B :  1 bowl of stock, pinch of salt, sugar and cooking wine

Method :
1. Soak dried bamboo shoots in cold water, then drain and cut into 5 cm long.
2. Clean the Siew Pak Choy and broccoli. Cut the broccoli into florets, blanch them in boiling water with seasoning A.  Drain and arrange the greens on a serving plate.
3. Boil B in wok, put in dried bamboo shoots and cook until it becomes transparent, dish out and place on top of vegetable.
4. Keep boiling the soup in wok, add in Gingko and cook until done, then pour over the bamboo shoots and serve.



竹笙被喻为菌中皇后,一般高级菜肴才会使用。
竹生是优质的植物蛋白和营养源。
润肺,祛脂降压,提高免疫力,抑癌抗瘤,更多功效在这
The bamboo shoots are considered a  fungi, typically used in expensive dishes only. It is rich in vegetable protein and other nutrients. It moisturises the lungs, lowers cholestrol levels, boosts the immune system and prevents cancer. For more information, click here.



 本来鲜美脆口的竹生,加上浸吸了鲜甜的高汤,
还有弹口的白果和解腻的蔬菜的配衬,
这道简单带好意兆的菜肴,肯定是我的年菜投选。
I really enjoy the combination of succulent chuk sheng, chunky gingko and fresh greens! I've decided to serve this during my family's CNY dinner.




I'm linking this post to the
"Cook & Celebrate: CNY 2015" event organised by
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.




And

'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by
Miss B of Everybody Eats Well in Flanders and co-hosted by
Charmaine of Mimi Bakery House

18 comments:

  1. 这年菜太棒了,真想去你家拜年,顺便吃好料!呵呵呵!

    ReplyDelete
  2. 我喜欢吃竹笙,但是从来都没有煮过。。。

    ReplyDelete
  3. I had this in soup before, taste very nice. Where can I buy it?

    ReplyDelete
    Replies
    1. Hi Yen,
      You may buy it at any Chinese drugist.

      Delete
  4. I like the texture of dried bamboo shoots "song song dei". Gold and Jade ... yeah ! I wanna be rich ^-^ !

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  5. 哎哟。。。Aunty Young天天都有好料,我只看到。。。吃不到 :D

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  6. 我也很爱吃竹生,可是不懂如何选购咯。曾经卖过劣等的,结果味道怪怪的。嘻嘻~

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  7. 哇! 这么早就有年菜吃...我能不能搬来你家提早过年吖?

    ReplyDelete
  8. Aunty Young, 怎么昨天没有请我吃这道好料啊! 嘻嘻

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  9. Wow, such a lovely dish which I will prefer over the other meaty dishes.

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  10. Aunty Young, 看到你年菜, 我的新年mood 马上on, on, on.... 哈哈哈!

    ReplyDelete
  11. This looks delicious. I like chuk sang too. Thanks for sharing!

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  12. Aunty Young, the name is so auspicious! You are really going out full force for CNY!

    ReplyDelete
  13. I love gingko nuts and chuk sang. Very nice! Very auspicious!

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  14. Hi Aunty Young this dish definitely cheers me up. I will be even more happy if someone cooks it for me! :P

    ReplyDelete

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