花雕蛋白蒸紅鱘 Steamed Crab with Egg White and Shao Hsing Hua Tiao

28 Dec

crab

IMG_20130118_172223

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:

  1. 將蛋白攪拌勻,不要打至起泡,拌入各調味料(除上湯外)備用。
  2. 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。
  3. 將蟹整碟取出,(不要熄火)濾出蟹汁再加入上湯,總容量為 300ml。
  4. 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。
  5. 如不喜歡酒露味道,可省略以下做法,取出即可供食。
  6. 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。

:

  1. 花雕酒不宜久蒸及鹽份太重,否則酒味會轉淡及略帶苦味。
  2. 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。
  3. 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:

  1. Mix the egg whites with the seasoning,(except the chicken stock) set aside.
  2. 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 .
  3. 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.
  4. Pour the mixture into the serving plate with the crab and put back to steamer and steam for another 5-7 minutes.
  5. Before serve, warm shao hsing hua tiao, add sugar and fish sauce together, then pour over the crab then serve.

Note:

  1. Do not over heat shao hsing hua tiao or the flavour will become bitter.( suggested lukewarm)
  2.  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.
  3. Cooking time may vary with size of the crab and the depth of the plate.

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