紅鱘(螃蟹)是很受人喜愛的海產,尤以清蒸方法烹調,最能特顯其鮮甜味美。 秋冬季節是螃蟹肥美的時候,烹調方法冷熱佳宜,以下這款食譜花雕蛋白蒸紅鱘,選用海蟹或鹹淡水蟹都適宜,烹調方法簡易,油份少及清鮮味美,以上圖片第一款是Spanner Crab (貴妃蟹又名士巴拿蟹),另一款Mud Crab( 泥蟹)倆者都是很適合採用來製作這款菜式的。
預備時間: 10 分鐘
烹飪時間: 18-20 分鐘
材料:
蟹 1 隻 ( 約500g )
雞蛋白 4 只 ( 約150ml )
調味料:
暖開水 150ml
上湯加蟹汁 300ml
味醂( mirin ) 2 茶匙
日式料理酒 (cooking sake) 1 茶匙
生粉 1 茶匙
油份 2 茶匙
白胡椒粉適量
酒露:
花雕酒 60ml
上湯 50ml
糖 1/2 茶匙
魚露 1/2 茶匙
做法:
- 將蛋白攪拌勻,不要打至起泡,拌入各調味料(除上湯外)備用。
- 蟹洗淨及剔除腹部不能食用之腸臟,斬件排放好於盛器內,大火隔水蒸 10-15 分鐘。
- 將蟹整碟取出,(不要熄火)濾出蟹汁再加入上湯,總容量為 300ml。
- 將蟹汁上湯加入蛋白內拌勻,倒回盛蟹之碟內,回鍋再蒸 5-7 分鐘至蛋熟凝固。
- 如不喜歡酒露味道,可省略以下做法,取出即可供食。
- 花雕與上湯略為蒸熱,待蛋白蒸蟹離火前淋上花雕,即可上桌。
註:
- 花雕酒不宜久蒸及鹽份太重,否則酒味會轉淡及略帶苦味。
- 當蟹加下蛋白再蒸時,火侯必須留意不能太大火及須於鍋邊加放竹簽,使鍋蓋稍離以減弱蒸氣,蛋白才不會呈蜂巢狀。
- 蒸蟹時間因須視乎蟹之大細及蛋白於碟內之深淺度而定,所以時間會有所加減。
Preparation: 10 minutes
Cooking: 18-20 minutes
Ingredients:
1 x 500g Mud crab or Spanner crab
4 egg whites about 150ml
Seasoning:
150ml warm water
2 tsp mirin
1 tsp cooking sake
1 tsp potato starch
2 tsp oil
white pepper powder
300ml chicken stock
Shao Hsing Hua Tiao sauce:
60ml shao hsing hua tiao ( 花雕酒 )
50ml chicken stock
1/2 tsp sugar
1/2 tsp fish sauce
Method:
- Mix the egg whites with the seasoning,(except the chicken stock) set aside.
- Rinse and clean the crab, keep the shell in whole and chop the rest into pieces, arrange crab on a serving plate, covered with shell (for better presentation) steam 10-15 minutes .
- Remove the plate from steamer, drain the liquid and add chicken stock in the liquid up to 300 ml, pour the mixture in the egg whites and mix them together.
- Pour the mixture into the serving plate with the crab and put back to steamer and steam for another 5-7 minutes.
- Before serve, warm shao hsing hua tiao, add sugar and fish sauce together, then pour over the crab then serve.
Note:
- Do not over heat shao hsing hua tiao or the flavour will become bitter.( suggested lukewarm)
- After pour in the mixture in step 4 turn the heat in moderate and place a bamboo stick in between the cover and the wok to reduce the steam, so that egg white will not be over cooked.
- Cooking time may vary with size of the crab and the depth of the plate.
Leave a Reply