ViuTV Chef Ricky’s Dior Egg 《出得廳堂》張錦祥師傅:香檳啫哩溫泉流心蛋

 

材料 Ingredients:

雞蛋    Egg                                          10 隻

蛋白  Egg White                                1 隻

凍雞湯    Cold Chicken Soup         1000克 gram

雞胸肉   Chicken Breast Meat       300克 gram

香檳       Champagne                       30克 gram

魚膠片  Gelatine                              12片 slices

做法 Methods:

  1. 將雞蛋放入一鍋70℃ 的熱水內浸煮17-20分鐘,煮成溫泉蛋後撈起。 Boil eggs in 70℃ hot water for 17-20 minutes
  1. 將煮好的溫泉蛋打開放進一盤清水內,把溫泉蛋的蛋清沖洗掉。Peel the eggs and put them into water to wash away the remaining egg white.
  1. 把沖洗好的溫泉蛋放進一鍋大滾水內烚2-3分鐘,使蛋白形狀更穩定和圓滑,之後撈出放入冰水內冷卻,待用。Boiled the eggs again in hot water for 2-3 minutes then put them into ice water for later use.
  1. 將雞胸肉剁成肉碎。把蛋白加進雞肉碎內攪勻。再加入凍雞湯,攪拌至完全混和。Minced the chicken breast, add egg white and stir well. Mix it with cold chicken soup.
  1. 把混好的凍雞湯倒進小湯煲內,開大火,用長柄木匙不停攪拌,直至雞湯溫度達至約90℃ 時,停上攪拌,收慢火,這時雞肉會慢慢形成一團肉餅狀浮上湯面,此時將火收至最小,繼續再慢煮20分鐘,最後用綿布將清湯過濾隔渣,待用。Put the mixed chicken soup into a small pot, stir and cook it until the temperature reached 90℃.  Turn to low heat when you see the chicken meat start floating, cook for 20 minutes more. Use a clean cloth to filter the soup.
  1. 將魚膠片放入冰水內浸軟,撈起放進熱雞清湯內,攪碎至完全溶和,最後拌入香檳,待用。Soaked the gelatine into ice water until soft. Drained and put them into the clear chicken soup. Mix well then add Champagne.
  1. 在鐵模內先注入約四分三厘米厚度的香檳啫喱,之後放入雪櫃冷凍定型。從冰水內撈出溫泉蛋,抹乾水份後,將溫泉蛋小心放置在已定型的香檳啫喱上,再注入香檳啫喱至蓋過蛋面,放回雪櫃冷凍至完全定型。把剩餘的香檳啫喱放進雪櫃內冷凍。Filled  a mold with 3/4 cm Champagne jelly then put into the fridge. Drained the eggs, remove any water. Put it into the mold and filled more Champagne jelly liquid until cover the egg. Put it back to the fridge until firm.
  1. 將香檳啫喱蛋脫模,擺放在碟子中央,再將餘下的香檳啫喱切粒圍邊。

特別鳴謝: ViuTV 《出得廳堂》提供 張錦祥師傅 食譜

MUM: 蒸茄子飯 MUM:Home style Steamed Eggplant Rice

Mum Eggplant Steamed Rice

份量Serve: 3人份

材料份量 Ingredients
茄子(大件) 1件 Eggplant(large)  1pc
玉子燒 3件 Tamagoyaki ( Japanese Egg Roll) 3pc
紫蘇昆布 45克 Shiso kombu 45g
蒸珍珠米 3碗 Steamed Grain Rice (AKITA KOMACHI)    3rice bowl
甘荀 (浸/烚熟)   6條 Carrot(poached)  6 chunks
白菜仔 (烚熟)    6條 Petit Pak Choy(poached) 6 pcs
西蘭花 (烚熟)    3棵 Brassica (poached) 3 dashes
   

做法METHOD

*蒸飯製作方法 Steamed rice:
AKIT A KOMACHI (1.5杯)
1. 把米洗淨
Wash the rice gently under water, until clean

2. 將米浸水至少四小時或浸泡過夜。
Soak it in the water at least 4 hours or overnight.

3.翌日,把米隔水,下七成水燒便可。
Drain and remain 70% of water, cook it.

*蒸茄子製作方法 Steamed eggplant :

1. 把茄子切成15-16件長條,用薑蓉、鹽及白糊椒醃製後蒸10-15分鐘便成。
Cut the eggplant into 15-16 pieces long fat stripes, then marinated with ginger, salt, pepper and minced ginger and steam for 10-15 minutes.

2. 食用時,將茄子、蔬菜、玉子燒和紫蘇昆布放左飯面,加少許豉油、白芝麻和韭蔥即可。
For serving, put the eggplant, veggie, eggs & kombu over the rice. Add a few dash of soya sauce, fresh ground white sesame on top and sprinkle a little bit of shredded young leek. Eggplant rice done!

Special thanks: MUM Veggie + Coffee + Sweet

MUM: 媽媽包餃子 MUM: Mum’s style dumplings

food 5

材料 INGREDIENTS
蓮藕(切碎) 500g
Lotus Root 500g (chopped)
馬蹄(切碎) 300g Water Chestnut 300g (chopped)
冬菇腳(切碎) 250g Shitake Mushroom Stem 250g (chopped)
甘荀(切碎) 300g Carrot 300g (chopped)
木耳(切碎) 250g Black fungus 250g (chopped)
白菜仔(切碎) 400g Petit Pak Choy 400g (chopped)
陳皮(切碎) 1tsp Mandarin peel 1tsp (dried & chopped)
薑蓉(切碎) 4tsp Ginger 4 tsp (peeled & minced)
芋頭(蒸熟打蓉) 500g Taro 500g (steamed and mashed)
上海餃子皮 1.5斤 Round Dumpling Skin (shanghai Style) 1.5 catty
調味料 Seasoning
鹽 適量 Salt pinch to taste
胡椒粉 適量 White pepper pinch to taste
麻油 適量 Sesame oil a few dash
糖 2tsp Sugar 2 tsp

做法METHOD

1. 芋頭去皮切大塊,蒸15分鐘至軟身;趁熱壓成蓉,待涼。
Chop the taro in a big chunk and steam for 15 minutes until soft & smash, set aside.

2. 用熟油爆香薑蓉 ,再放切碎的材料入鑊鈔熟。
Chop the rest of vegetables. Fry the ginger and add the chopped vegetable by adding white cooking wine.

3. 芋蓉和已熟材料拌勻,加入調味料調味,再灒白酒炒熟,成為「餃子饀」。
Finish filling with taro mash and season with salt, white pepper, sugar and sesame oil.

4. 取1.5湯匙饀料放入餃子皮,在皮邊沾水,對摺餃皮成半月狀便可。然後放入冰箱冷藏12小時。
For the wrapping dumpling, get one piece of round dumpling skin, brush water at the edge. Fill up 1.5 tablespoon filling onto the skin, fold it up side by side and use your fingertips start needle up the edges from the edges to the another edges  be a ‘half moon’ shape and keep in the refrigerator for 12 hours .

5. 中火加熱易潔鑊,放少許橄欖油,再放餃子;當底部開始焦脆,灑點水立即加蓋收慢火,蒸煮約5分鐘便成。
Start cooking, get the pans hot with corn oil, cook it until the skin crispy, and splash a few drops of water cover it up with the lid and steam it for 5 minutes. Enjoy the Mum’s Veggie Dumpling!

Special thanks: MUM Veggie + Coffee + Sweet