大地魚湯燜蘿蔔

大地魚湯燜蘿蔔

煮大地魚湯底,只要先將魚肉及魚骨分開來,白鑊烘乾後,魚骨熬湯底,鮮甜美味;魚肉壓成茸調味,家傭都可以應付得到。

材料:

大地魚 1條
蝦皮 1湯匙
白蘿蔔 1斤4両
芹菜 1棵
薑 3片

Ingredients:
1 dried flatfish
1 tbsp dried tiny shrimps
750g radish
1 stalk Chinese celery
3 slices ginger

調味料:
糖 半茶匙
鹽 3/4茶匙
油 2茶匙
胡椒粉 少許

Seasoning:
1/2 tsp sugar
3/4 tsp salt
2 tsps oil

ground white pepper

做法:
1. 大地魚撕出魚肉,再折成頭尾兩部分,放入白鑊內用慢火烘至金黃色,魚肉留用。
2. 大地魚骨與蝦皮放入煲魚袋內,紮好,放入煲內,傾入熱水3杯及薑片,用中小火煲20分鐘,備用。
3. 蘿蔔削去外皮,洗淨,切塊;芹菜取菜莖,洗淨,切短度。
4. 蘿蔔放入大地魚湯內煮滾,轉中小火燜約半小時,棄掉煲魚袋,下調味料煮滾,最後加入芹菜拌勻即成。

Method :
1. Tear off the meat of dried flatfish. Tear the bone into head and tail parts. Roast the fishmeat and bones over low heat in dry wok until golden brown. Reserve the flatfish meat.

2. Put flatfish bones and dried tiny shrimps in a cloth fish bag. Tie the bag and put in a pot.Add 3 cups of hot water and ginger. Simmer over medium-low heat for 20 minutes. Setaside.
3. Peel and rinse radish. Cut into wedges. Take the stems only from Chinese celery, rinseand cut into short sections.

4. Add radish in the fish soup and bring to boil. Simmer over medium-low heat for half anhour. Discard the cloth fish bag. Add seasoning and bring to boil. Lastly put in Chinesecelery and mix well. Serve.

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食譜及圖片提供:圓方出版社

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