CHEF DEMO 厨师有约: Sea Cucumber w/ Stuffed Meat (祥龙腾飞贺新春 / 烧釀原条海参) – Magic Quick Cook (松厨魔法气压锅) & Ideal Wok (IDEAL平底万用锅)

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1s

Let Chef Leong Siew Foong demonstrates a sea cucumber dish for the CNY using SONG-CHO Magic Quick Cook pressure cooker and IDEAL Wok.

2s

Serves 4

Ingredient:

  • Sea cumber 2 pcs (approx. 600g)

 Ingredient (A) – stuffed meat:

  • Minced Pork 200g
  • Shrimp paste 100g
  • Water chestnut 3 pcs (minced)
  • Black fungus 1-2 pcs (thinly sliced)
  • Salt ¼ tsp
  • Sugar ¼ tsp
  • Sesame oil to taste
  • Corn flour 1 tbsp

 Ingredient (B) – preparing sea cucumber:

  • Chicken broth 600g
  • Spring onion 2 stalks
  • Ginger 3 slices

3s

4s

Steps:

Preparing Sea Cucumber:

  1. Add 3 tablespoon of oil into IDEAL Wok, add spring onion and ginger, stir-fry till fragrant.
  2. Add chicken broth and let it boil, add 1 teaspoon of salt.
  3. Place the sea cumber into the wok and let it simmer for 10 minutes in low heat. Remove and set aside when it is done.

Steps (Stuffing):

  1. Mix ingredient A into paste, stuff it inside the opening of the cooked sea cucumber; wrap it with plastic wrap
  2. Using the Magic Quick Cook and cook it for 2 minutes (2 minutes when the balancing weight starts to rock).
  3. Remove from Magic Quick Cook when ready. Remove the wrapper after it cools down. Apply egg white, oil and flour mixture onto the surface of the sea cucumber and pan-fry till golden brown.

Steps (Dipping sauce):

  1. Add 1 tablespoon cooking oil into IDEAL Wok, add 200g chicken broth, 1½ oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon sugar, a little sesame oil and Chinese cooking wine, mix well and add cornstarch water to thicken the liquid.

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

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梁兆丰师傅利用松厨魔法气压锅IDEAL平底万用锅为你呈现一道精致美味的烧釀原条海参

4人份

材料:

  • 海参 2条 (约600克)

材料(A) – 釀肉:

  • 肉碎 200克
  • 虾㬵 100克
  • 马蹄 3粒 (剁碎)
  • 黑木耳 1-2朵(切丝)
  • 盐 1/4茶匙
  • 糖 1/4茶匙
  • 麻油 少许
  • 生粉 1汤匙

材料(B) – 烹煮海参:

  • 鸡汤 600克
  • 葱 2棵
  • 姜 3片

5s

做法:

烹煮海参:

  1. 把3汤匙油下IDEAL锅, 放入姜和葱爆香
  2. 加入鸡汤烧开了放1茶匙盐
  3. 放入海参转小火焖十分钟捞起备用

釀海参做法:

  1. 将材料A全部混合一起搓成胶, 然后醸入海参肚里, 用保鲜膜包裹起来
  2. 用魔法气压锅煮2分钟 (配重头摇摆后计时2分钟)
  3. 凉了打开保鲜膜将海参裹上混合蛋清, 清油和生粉的面糊煎至金黄色即可

蚝油沾汁做法:

  1. 放一汤匙油, 然后倒入200克鸡汤, 约一汤匙半蚝油, 一汤匙生抽, 一茶匙糖, 少许麻油和花彫油, 最后生粉勾芡即可

点击此处观看如何操作松厨魔法气压锅。

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