《家嘗便梵》干貝雜菇

Fun With Fanny: Cooking with Korean Ingredients
    — Stir Fried Mushrooms and Dried Scallops

《家嘗便梵》干貝鮮菇 Stir Fried Mushrooms and Dried Scallops | Fun With Fanny: Cooking with Korean Ingredients

供 4 人份

Serves: 4

主要材料

  • 干貝 3 安士(大概 4-6 粒 25¢硬幣大小的),溫水浸泡漲發後,揉搓撕開
  • 韓國乾花菇 3 安士,溫水浸泡漲發,視乎大小,可切成半
  • 蠔菇 3 安士,洗淨瀝乾,切成半
  • 金針菇 3 安士,把根部切掉,洗淨瀝乾
  • 杏鮑菇 3 安士, 洗淨瀝乾,切片
  • 蒜頭 2 顆,切幼粒
  • 薑,大約半寸長, 切幼粒
  • 植物油 2 湯匙
  • 芫茜 1-2 棵作點綴

Ingredients

  • 3 oz. dried scallops (or 4-6 quarter sized pieces), rehydrated and broken up into strips
  • 3 oz. Korean dried shiitake mushrooms, rehydrated and cut into halves or quarters
  • 3 oz. oyster mushrooms, sliced in half, washed and drained
  • 3 oz. brown beech mushrooms, root end trimmed, washed and drained
  • 3 oz. prince oyster mushrooms, washed and drained, sliced into 1/4 inch thick moons
  • 2 cloves of garlic, sliced
  • 1/2 inch of ginger root, sliced
  • 2 tablespoons vegetable oil
  • 1-2 sprigs of cilantro for garnish

獻汁成分

  • 生抽 2 湯匙
  • 紹酒 1 茶匙
  • 白糖 1 茶匙
  • 粟粉 1 湯匙(加入 1/4 杯水作獻汁)

Sauce Ingredients

  • 2 tablespoons soy sauce
  • 1 teaspoon Shaoxing cooking wine
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch, mixed into a slurry with ¼ cup of reserved scallop or mushroom soaking liquid

器皿工具

  • 鑊 1 個

Special Equipment

  • 1 wok

YouTube
 

《家嘗便梵》干貝雜菇
嘉賓:寶榮行 Sophia Ng

Stir Fried Mushrooms and Dried Scallops
Guest: Sophia Ng, Po Wing Hong

烹煮步驟

  1. 把干貝置於溫水中浸泡,水溫降後可放在冰箱過夜待漲發,保留泡過的水作獻汁。
  2. 把乾花菇置於溫水中浸泡,水溫降後可放在冰箱過夜待漲發,保留泡過的水作獻汁。
  3. 燒熱油鑊,爆香蒜粒和薑米 30 秒,加入漲發了的干貝、花菇,以及蠔菇、杏鮑菇和金針菇,中大火炒 1 分鐘。
  4. 再加入生抽、紹酒、糖,再炒 30 炒。用泡過干貝或花菇的水,加入粟粉作獻汁,倒進鑊中再炒 30 秒或至獻汁濃度合適,上碟。
  5. 鋪上芫茜作點綴,即可上桌熱吃 。

Directions

  1. Place the dried scallops in a medium sized bowl (allowing space for them to bloom) and pour enough boiling water to cover them. Soak on the countertop for about an hour or until the temperature of the liquid reaches room temperature. Transfer the bowl to the fridge and soak overnight. When ready to use, drain, and reserve the soaking liquid.
  2. Place the dried shiitake mushrooms in a medium sized bowl (allowing space for them to bloom) and pour enough boiling water to cover them. Soak on the countertop for about an hour or until the temperature of the liquid reaches room temperature. Transfer the bowl to the fridge and soak overnight. When ready to use, drain, and reserve the soaking liquid.
  3. Heat a wok on medium high heat. Swirl about two tablespoons of vegetable oil in the wok and add the garlic and ginger slices into the wok. Stir-fry for about 30 seconds. Add the scallops and all the mushrooms into the wok and stir-fry for another minute.
  4. Pour the sauce ingredients: soy sauce, Shaoxing rice wine, and sugar into the wok and stir fry for about 30 seconds. Use the reserved scallop or mushroom liquid to make a slurry with the cornstarch and add it to the wok. Stir fry for another 30 seconds or until the sauce thickens.
  5. Plate the dish and garnish with cilantro. Serve hot and enjoy!

Youku 优酷
 

《家嘗便梵》干貝雜菇
嘉賓:寶榮行 Sophia Ng

Stir Fried Mushrooms and Dried Scallops
Guest: Sophia Ng, Po Wing Hong

18 thoughts on “《家嘗便梵》干貝雜菇

  1. 沙发哈哈!
    做饭也是无敌爱好之一学点食谱也不错
    另Faany粤语好标准哈哈 🙂

  2. It was cool how quick and easy this dish is able to be put together and also in a healthy manner. Awesome show, looking forward to future (and maybe longer) episodes ^_^

  3. wow.. you making it so easy, I will try to make the dish and hopefully it will be edible..;-)

  4. 你把烧菜变得很容易,懂不懂广东话或国语都不要紧,有样学样就可自己烧干貝雜菇。你看GIADA烧菜吗?靓女烧菜好看又好吃,一举两得。

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