潤腸釀金蠔 Semi-Dried Oyster Stuffed with Chinese Liver Sausage

24 Jan

金蠔1-1

中國人逄年過節,蠔豉都深受歡迎,蓋其諧音”好市”,倘配以髮菜,便是一道極好意頭的(發財好市)了,但現今因環保,髮菜已不鼓勵食用。生曬蠔豉不易久存,假如處理不善,容易發霉,色澤暗啞。選擇蠔豉須以蠔身肥、色澤鮮明及乾爽為佳。選購回來須要放入冰櫃存放,於保鮮期內食用,如舊了會呈現酸味。臘腸是冬日很受歡迎的乾貨,可以說是家居必備的。我今次介紹這款”潤腸釀金蠔”是一懷舊菜式,以前過年做這菜式多會選擇慈菇配襯,而今次我則採用比較方便購買的西生菜切絲配襯。



準備時間: 10 分鐘

烹調時間: 20 分鐘

材料:  

竹串生曬半乾濕蠔 12 只

潤腸1孖(兩條)

紹酒1湯匙

薑汁1湯匙

薑片2塊

蠔油2茶匙

熟油1湯匙 (輕微加熱)

生菜(切絲)適量

做法:

  1. 將蠔豉略為清冼,以少許水份及薑汁、紹酒,浸泡30分鐘。
  2. 放上薑片及於蠔面放上原孖潤腸,隔水蒸 15-20 分鐘至軟熟適中。
  3. 取出棄去薑片,蠔豉橫切一刀,夾入斜刀切片之潤腸一片。
  4. 釀好了的蠔豉排放於上桌碟上,將蒸蠔豉、潤腸之汁液加入蠔油、及油1湯匙拌勻試味,淋於蠔士上,配以生菜絲上桌供食。

Preparation: 10 minutes

Cooking: 20 minutes

Ingredients:  

12 semi-dried oysters (usually dried on bamboo sticks)

2 Chinese liver sausage

1 Tbsp shao hsing hua tiao chiew

1 Tbsp ginger juice

2 slices ginger

2 tsp oyster sauce

1 Tbsp oil (slightly heated over low heat)

Iceberg lettuce, finely shredded

Method:

  1. Rinse the semi-dry oysters, then soak in ginger juice, shao hsing hua tiao chiew and a little water for 30 minutes.
  2. In a steamer, place ginger slices and sausages on top of the oysters, then steam for 15-20 minutes until oysters are softened.
  3. Remove the sausages and oysters from steamer. Discard the ginger slices and keep the remaining liquid. Slice the sausage in oblique and cut the oysters in butterfly, then stuff each oyster with a slice of sausage.
  4. Add oyster sauce and oil into the remaining liquid. Arrange oysters in serving plate, then pour the liquid over them and garnish with shredded iceberg lettuce.

2 Responses to “潤腸釀金蠔 Semi-Dried Oyster Stuffed with Chinese Liver Sausage”

  1. Ida Mau January 25, 2013 at 7:16 AM #

    真是一道很好的賀年佳餚,令人垂涎三呎,THANKS!

    • chefsdna January 27, 2013 at 11:15 AM #

      就趁現在金蠔靚,快D 試一試啦!

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