名廚名菜名點 Chef Ng’s Recipes

text. 吳永東

吳永東 Profile

有全面廚神之稱，現任溫哥華福聯海鮮酒家行政總廚，曾獲世界中國烹飪大賽金銀銅三項大獎，有國際中國烹飪聯合會十大名廚稱號，現為本雜誌顧問。

中國烹飪歷史悠久，源遠流長。中國菜更是流傳世界，膾炙人口。
今期之小吃，材料簡單，做法容易，既可當點心吃，又可以做開胃菜，更是送粥下豆漿佳品。

The art and history of Chinese cooking has long been known to the world for its complexity and culinary skill. Chinese cuisine’s widespread availability makes it one of the most popular cuisines in the world.
Here is a simple and easy way to make dumpling that can be enjoyed as dimsum or an appetizer. It also goes well with congee or soy milk.

材
料

牛肉........2磅
麵粉........2磅
蔥花........半扎
海鮮醬......半碗

鹵水汁材料

鹵水料（超市有售)....1包
水...............5磅
鹽...............1両
醬油.............2 1/2湯匙
雞粉.............1湯匙
冰糖..............2湯匙

沙糖..............1湯匙
麻油...............少許
蔥..................一扎
薑.................1湯匙
生油..............1湯匙

做法	1. 混合鹵水汁材料，煮滾，加入牛肉，文火鹵 90 分鐘，待涼後切片。 2. 麵粉加滾 8 水 8 安士，冷水 10 安士揉成麵團，發酵 10 分鐘。 3. 麵團搓成薄長方形，刷油，撒上適量的鹽、雞粉和蔥花，卷起向下壓，再搓成薄長方形。將麵團煎至兩邊金黃，取出後，鋪上牛肉片、海鮮醬、蔥花卷緊即成。

Ingredients	For Marinate	Method
2 lbs of beef shank 2 lbs of flour ½ bundle green onion, julienne half and finely chop theother half. 4 oz. Hoi Sin sauce	1 pack of five-spice ingredients 5 lbs of water 1¼ ounces 2½ tbsp. soya sauce 1 tbsp. chicken broth powder 2 tbsp. rock sugar 1 tbsp. sugar 1 tsp. sesame oil 1 bundle of green onion, rinse and dry 1 tbsp. minced ginger 1 tbsp. oil	1. Mix all marinate ingredients into a saucepan, bring to a boil, put in the shank, cook for 90 minutes on low. Cool down and cut into thin slices. 2. Mix flour with 8 oz. hot water and 10 oz. cold water, knead well and form into round shapes, leave for 10 minutes. 3. Shape flour into thin rectangles, brush oil onto both side, sprinkle with touch of salt, chicken powder and chopped green onion. Fold and form 6” X 6” thin rectangles. 4. Heat oil in pan; place rectangle slowly in, pan-fry each side until golden brown. Enjoy with beef slices, hoi-sin sauce and green onions julienne.

回目錄

KWONG FUNG GROUP