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客家苦笋煲









            Hakka Bitter Bamboo Shoot Stew



            ■ 主料                                               ■ Main Ingredients
            苦笋                 500克                            500 grams bitter bamboo shoots
            五花肉                200克                            200 grams pork belly

            ■ 辅料                                               ■ Auxiliary Ingredients
            石扇咸菜                50克                            50 grams Shishan pickled mustard greens
            淡菜                  30克                            30 grams dried mussels

            ■ 调料                                               ■ Seasonings
            食盐                 1茶匙                             1 teaspoon salt
            鸡粉                 1茶匙                             1 teaspoon chicken powder
            味精                 1茶匙                             1 teaspoon MSG
            胡椒粉                1茶匙                             1 teaspoon ground pepper
            二汤                1000克                            1000 grams light broth


            ■ 制作流程                                             ■ Method
            1.  将苦笋切段,咸菜切段,分别放入沸水中焯烫三                          1.  Cut the bitter bamboo shoots and pickled mustard
                分钟后,捞出备用。                                         greens  into  segments.  Blanch  them  separately  in
            2.  五花肉切厚片。将锅烧热,将五花肉煸炒至表面                             boiling water for 3 minutes, then remove and drain.
                微焦。                                            2.  Slice the pork belly into thick pieces. Heat the wok
            3.  倒入苦笋和咸菜,加入二汤和淡菜,最后加入食                             and stir-fry the pork belly until slightly crispy.
                盐、味精和鸡粉拌匀后,转入沙煲,小火煲30分                         3.  Add  the  bitter  bamboo  shoots,  pickled  mustard
                钟即可。                                              greens and  pour  in  the light broth  and  mussels.
                                                                  Season with salt, MSG and chicken powder and stir
            ■ 风味特色                                                evenly. Transfer everything to a clay pot and simmer
            清热解毒,健脾开胃。                                            over low heat for 30 minutes. Serve hot.

                                                               ■ Flavour Characteristics
                                                               Clears heat and detoxifies, strengthens the spleen and
                                                               stimulates the appetite.

















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