CHEF DEMO 厨师有约: Poon Choi (包罗万有庆团圆/盆菜) – Magic Quick Cook (松厨魔法气压锅) & Ideal Wok (IDEAL平底万用锅)

Like our Facebook page

1s

Chef Kam Chee Lai demonstrates the traditional festive “Poon Choi” using Song-Cho Magic Quick Cook pressure cooker & Ideal Wok.

 2s

Serves 6-8

Ingredients (can change based on personal preference):

  • Black moss a handful (soaked till soft)
  • Chinese mushroom 8-10 pcs (soaked till soft)
  • Radish half pc (cut into chunks & boiled)
  • Dried oyster 10-15 pcs + Spring onion 1 pc + Ginger 5-6 slices (use pressure cooker & cook for 6 mins; 1 hour for normal pot; retain the oyster liquid/sauce)
  • Pig tendon 7-8 strips + Spring onion 1 pc +  Ginger 5-6 slices (use pressure cooker & cook for 6 mins; 45 mins for normal pot)
  • Broccoli 1 pc (cut into smaller pcs, blanched)
  • Chinese cabbage 1 pc (separate the leaves, blanched)
  • Prawn 8-10 pcs (blanched)
  • Scallops 10-15 pcs (blanched)
  • Lotus root 1-2 sections (sliced; use pressure cooker & cook for 10 mins)
  • Baked/roast pork knuckle 1 pc (use pressure cooker & cook for 10 mins)
  • Sea cucumber 1 pc (slice thickly)
  • Roast pork 200g (slice thickly)
  • Abalone 1 pc (slice)
  • Mushroom 1 can

Seasoning:

  • Oyster sauce 2 tbsp
  • Salt to taste
  • Chicken broth 1.5L
  • Dried oyster sauce to taste
  • Chinese mushroom sauce to taste
  • Chinese cooking wine to taste

3s

4s

Steps:

1) Prepare the ingredients as stated above and set aside.

2) Add baked/roast pork knuckle, lotus root, radish, Chinese mushrooms, dried oysters, chicken broth and all seasoning into the Magic Quick Cook and cook for 15 minutes (15 minutes when the balancing weight starts to rock).

3) Blanch ingredients individually: broccoli, Chinese cabbage, scallops, prawns and set aside.

4) When the indicator of the Magic Quick Cook drops, open the lid, add pig tendon strips, mushrooms, abalone slices, sea cucumber and roast pork to the Magic Quick Cook. Cover with glass lid and let it simmer till cooked.

5) Scoop the cooked ingredients into a separate container leaving the soup mixture inside the pot. Add corn starch water to thicken the soup mixture.

6) Place the ingredients into IDEAL wok and pour the thick soup mixture over them and enjoy!

Click HERE to view how to operate the Magic Quick Cook pressure cooker.

请在脸书上关注我们

甘志来师傅利用松厨魔法气压锅IDEAL万用锅呈献这道丰富可口的盆菜庆佳节!

供6-8人份

材料 (可随个人喜好更换材料):

  • 发菜 少许 (浸泡至软)
  • 香菇 8-10朵 (浸泡至软)
  • 白萝卜 半根 (切块, 川烫)
  • 蚝干 10-15个 + 葱 1根 + 姜 5-6片 (用魔法气压锅煮6分钟; 普通锅蒸1小时; 过后蚝干汁保留)
  • 猪脚筋 7-8条 + 葱 1根 + 姜 5-6片 (用魔法气压锅煮6分钟; 普通锅蒸45分钟)
  • 芥兰花 1朵 (剥小朵, 川烫)
  • 白菜 1朵 (剥片, 川烫)
  • 虾 8-10只 (川烫)
  • 带子 10-15个 (川烫)
  • 莲藕 1-2节 (切片, 用魔法气压锅煮10分钟)
  • 烘烤元蹄 1个 (用魔法气压锅煮10分钟)
  • 海叁 1只 (切块)
  • 烧肉 200克 (切块)
  • 鲍鱼 1只 (切片)
  • 蘑菇 1罐头

调味料:

  • 蚝油 2汤匙
  • 盐 少许
  • 上汤 1.5公升
  • 蚝干汁 少许
  • 香菇水 少许
  • 花彫酒 少许

5s

做法:

1) 以以上的做法将材料准备, 待用

2) 把烘烤元蹄, 莲藕, 白萝卜, 香菇, 蚝干, 上汤, 所有调味料倒入魔法气压锅內煮15分钟 (当配重头摇摆计时15分钟)

3) 分别川烫材料: 芥兰花, 白菜, 带子, 虾备用

4) 当气压锅指示阀下降后,打开锅盖,把猪脚筋, 蘑菇, 鲍鱼片, 海叁, 烧肉加入锅內, 盖上玻璃盖,煮至滚与入味即可

5) 把煮好的材料捞起备用,汤汁留在锅内,把汤勾芡

6) 把材料一一摆入IDEAL万用锅内,再将汤汁淋在摆好的材料上就可大快朵颐了

 点击此处观看如何操作松厨魔法气压锅

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s