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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。
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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. | |
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蝦腿扒魚肚
Stir-Fried Fish Maw w/ Shrimp & Ham |
材
料 |
已漲發魚肚........半磅
金華火腿.........6片
冬荀............6片
冬菇.............2隻
蝦仁.............少許
豆苗..............1磅
蔥.........2條，取蔥白，切小段
薑................2片
蒜蓉.............少許 |
調味料 |
花雕酒.......1茶匙
鹽............半茶匙
雞粉..........1茶匙
糖..............少許
胡椒粉..........少許
雞湯.............半磅 |
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| 做法 |
1. 魚肚浸冷水2小時，用手搓洗3遍，擠乾水份，切成吋半方塊。
2. 炒鑊煮水待沸，加入魚肚、適量花雕酒及胡椒粉，煮5分鐘，瀝水。
3. 燒熱鑊，加入油爆香蒜蓉，加入豆苗、適量鹽和雞粉，炒熟後瀝水，鋪於碟底。
4. 燒熱鑊，加入蔥和薑爆香，下蝦仔後加入魚肚、金華火腿、冬荀、冬菇及調味
料，煮8分鐘至魚肚軟身，埋生粉獻，加少許熟油即成。 |
| Ingredients |
Seasoning: |
½ pound of soaked fish maw
6 slices of Chinese ham
6 slices of bamboo shoots
2 dried mushroom, soaked
Few shrimps
1 pound of bean leave
2 green onion, remove green part and diced
2 slices of ginger
Trace of garlic, mince |
1 teaspoon Shiu Hing wine
½ teaspoon salt
1 teaspoon chicken broth powder
Trace of sugar
Trace of pepper
½ pound of chicken broth
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珊瑚牛柳
Coral Beef Tenderloin |
材
料 |
牛柳.......1 1/2磅 |
醃料 |
嫩肉粉...........1茶匙
糖...............1茶匙
水.............2茶匙
鹽..............少許
花雕酒...........少許
胡椒粉............少許
生粉............半磅 |
獻汁 |
水.........半磅
檸檬汁.........2茶匙
糖..............5茶匙
鹽..........少許
吉士粉.............4茶匙 |
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| 做法 |
1.將牛肉直刀切成麥穗花形。
2. 加入牛肉醃料（生粉除外），用手攪拌
3. 將牛肉沾上生粉，使其每一絲都均勻沾上乾粉。
4. 炒鑊加入3磅油，燒熱，下入沾粉後的牛肉，炸至金帶色，待用。
5. 油倒出，留鑊底油，加入獻汁材料，待滾，加入吉士粉埋獻，淋上熟
油，把獻汁淋在炸好的牛肉上即可。 |
| Ingredients |
Seasoning |
Sauce |
| 1 ½ pound of beef tenderloin |
1 teaspoon meat tenderizer
1 teaspoon sugar
2 teaspoons water
Trace of salt
Trace of Shiu Hing wine
Trace of pepper
½ pound of corn starch |
½ pound of water
2 teaspoon lemon juice
5 teaspoons sugar
Trace of salt
4 teaspoons custard powder
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