DIY黃魚香菇豆腐羹

黃魚香菇豆腐羹

材料

黃魚 1條(約530克)

甘筍 60克(切幼粒)

豆腐 220克(切粒)

冬菇 60克(浸軟去蒂切粒)

瑤柱50克(浸軟拆絲)

蛋白 2隻

薑絲 10克

薑蓉 10克

蔥 10克

蔥花 適量

調味料

淘大極醇蠔油4湯匙 

雞湯500毫升

水300毫升

紹興酒1湯匙

鹽½茶匙

胡椒粉適量

芡汁

生粉 2½湯匙

水適量

步驟

1. 將薑絲和蔥放在黃魚上，蒸10-12分鐘至熟，放涼後去魚骨取肉備用。
2. 甘筍氽水，盛起備用。
3. 燒熱油鑊，放入薑蓉以中慢火爆香，然後加入調味料、甘筍、豆腐、瑤柱、冬菇煮滾後，轉慢火煮2分鐘。
4. 下黃魚肉以中火拌煮，然後加入生粉水拌至收芡，再下蛋白拌煮成蛋花，灑上蒽花即成。

Braised Bean curd with Yellow Croaker and Mushrooms

Ingredients

Yellow Croaker Fish 1pc(~530g), Carrot 60g(cut into small cubes), Tofu 220g(cut into cubes), Mushrooms60g(soaked, stems removed, and cut into cubes), Dried Scallops 50g(soaked and shredded), Egg Whites 2pcs, Ginger 10g(sliced), Minced Ginger 10g, Scallion 10g(cut into section), Little Scallion (chopped)

Seasoning

Amoy Genuine Oyster Sauce 4 tbsp, Chicken Soup 500mL, Water 300mL, Shaoxing Wine 1 tbsp, Salt ½tsp, Some Pepper

Sauce Mix

Corn Starch 2 12 tbsp, Some Water

Method

1. Put ginger and scallion on top of the yellow croaker fish. Steam for 10-12 minutes, thencool it down. Remove fish meat from bones and set aside.
2. Blanch the carrot and set aside.
3. Heat the oil in a wok. Add minced ginger until fragrant in me dium heat. Then addseasoning, carrot, tofu, dried scallops, and mushrooms to boil. Reduce the heat to low and cook for 2 minutes.
4. Add the yellow croaker fish meat and stir-fry in medium heat. Then, add the sauce mixand stir until the soup thickens. Next, add the egg whites and gently stir and ga rnish with chopped scallion.