DIY蔥燒海參

蔥燒海參

材料

急凍海參 750克 (切件)

五花腩 100克 (切片)

冬菇 40克 (浸軟去蒂片)

京蒽 50克 (切粗絲)

淘大蒜蓉 40克

淘大極品純芝麻油 1茶匙

海参調味料

淘大極醇蠔油4湯匙

水150毫升

芡汁

生粉1湯匙

水適量

調味料

淘大極醇蠔油 2湯匙

淘大原釀醇鮮頭抽 2茶匙

淘大頭遍減鹽老抽 2茶匙

紹興酒1湯匙 糖 1/2茶匙

雞湯200毫升

步驟

1. 先拌匀海參調味料，以中火煮滾後熄火,加入海參拌匀浸20分鐘後，盛起備用
2. 以慢火將五花腩片煎至金黃出油，再下淘大蒜蓉、京蕙和冬菇炒香
3. 下海參和調味料煮約2-3分鐘後，加生粉水拌至收芡
4. 再加入淘大極品純芝麻油拌勻，即可上碟

 Braised Sea cucumber with Leek

Ingredients

Frozen Sea Cucumbers 750 (cut into pcs), Pork Belly 100g (sliced). Mushrooms

40g (soaked, stems removed, and sliced), Leek 50g (shredded in thick), Amoy

Minced Garlic 40g, Amoy Pure Sesame Oil 1 tsp

Sea Cucumber Seasoning

Amoy Genuine Oyster Sauce 4 tbsp, Water 150mL 

Sauce Mix

Corn Starch 1 tbsp. Some Water

Seasoning

Amoy Genuine Oyster Sauce 2 tbsp, Amoy Deluxe First Extract Soy Sauce 2 tsp,

Amoy First Extract Reduced Salt Dark Soy Sauce 2 tsp, Shaoxing Wine 1 tbsp, Sugar

1/2 tsp, Chicken Soup 200mL

Method

1. Add the sea cucumber seasoning in the wok in medium heat, then tur off the heat. Add
2. the sea cucumbers to soak for 20 minutes and set aside.
3. Pan-fry the pork belly in slow heat until golden brown. Then, add Amoy Minced Garlic.
4. leek, and mushrooms and stir-fry until fragrant.
5.  Ad the sea cucumbers and seasoning into the pan. Cook for around 2-3 minutes. Add
6. sauce mix to the pan and stir until thicken. Then add Amoy Pure Sesame Oil and mix well