CHEF DEMO 厨师有约: XO Scallop (XO金巢带子) – Song-Cho Ideal Wok (松厨IDEAL平底万用锅)

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1s

Chef Leong Siew Foong demonstrates how to use Song-Cho Ideal Wok to prepare a delicate XO Scallop dish with crispy “nest”. 🙂

2s

Serves 4

Ingredient (nest):

  • Wheat flour 300g
  • Salted egg yolk 4 pcs (steamed & crushed)
  • Butter 200g
  • Hot water 300g
  • Sugar 1 tsp
  • Salt ½ tsp

Ingredient:

  • Scallop 10 pcs
  • XO sauce 50g
  • Red pepper 50g (cut into bite-size pcs)
  • Green pepper 50g (cut into bite-size pcs)
  • Celery 100g (cut into bite-size pcs)
  • Garlic small amount (chopped finely)
  • Ginger small amount (sliced)
  • Spring onion (white portion) small amount

Seasoning:

  • Chinese cooking wine 2 tsp
  • Chicken powder ½ tsp
  • Sugar ½ tsp
  • Salt ½ tsp
  • Corn starch ½ tsp (add water)
  • Chicken broth 1 tbsp

3s

Steps (nest):

1) Add 300g wheat flour into a bowl. Add 300g hot water into the flour little by little, stir well with a pair of chopsticks.

2) Add salted egg yolk, 1 tsp sugar and ½ tsp salt and butter into the flour mixture and rub till the mixture is well blended.

3) Put the mixture into freezer for an hour. Remove from freezer after an hour and mold it into the shape of a ring.

4) Add enough oil into the wok, wait till the oil gets heated up (when “wavy” patterns appeared), put the ring into the wok and deep-fry for 2 minutes. Remove and set aside.

Steps:

1) Using the IDEAL wok, blanched scallops, celery, red and green peppers, set aside.

2) Pour away the water, wipe clean the wok, add 1 tbsp oil. Add garlic, spring onion, ginger and XO sauce and stir-fry till fragrant. Next, add red/green peppers, celery, scallops and the rest of the seasoning into the wok and stir-fry. Add broth and continue to stir-fry for approximately 1 minute.

3) To serve, scoop the scallop mixture and place it into the nest.

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梁兆丰师傅利用松厨IDEAL平底万用锅示范如何烹煮一道精致美味的XO金巢带子。  🙂

供4人份

金巢材料:

  • 澄面粉 300克
  • 咸蛋黄 4粒 (蒸熟碾碎备用)
  • 牛油 200克
  • 烧水 300克
  • 糖 1茶匙
  • 盐 1/2茶匙

材料:

  • 带子 10只
  • XO醬 50克
  • 大红椒 50克
  • 大青椒 50克
  • 西芹 100克
  • 蒜蓉 少许
  • 姜片 少许
  • 葱根 少许

调味料:

  • 花雕酒 2茶匙
  • 鸡精粉 1/2 茶匙
  • 糖 1/2茶匙
  • 盐 1/2茶匙
  • 太白粉勾芡 1/2茶匙
  • 高汤 1汤匙

4s

金巢做法:

1) 将300克澄面粉放入碗中,然后慢慢倒入300克烧水一直用筷子搅拌

2) 然后倒入咸蛋黄和一茶匙糖半茶匙盐,牛油全部搓到均匀为止

3) 将面团放入冰箱冷冻一小时后拿出来做个圈形

4) 冷锅下油, 油烧到出现纹路时把金圈放进锅内炸2分钟就完成, 捞起备用

做法:

1) 將带子, 西芹, 大红椒和大青椒一一用沸水烫熟备用

2) 用一汤匙油把蒜蓉, 葱根, 姜片和XO醤爆香,然后把烫熟大青椒红椒, 西芹, 带子放入锅内, 加入调味料一起翻炒, 后加一汤匙高汤继续翻炒约一分钟就完成了。

3) 最后把炒好的材料放入金巢内即可。

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