Saturday 6 February 2016

CNY Dishes # 1 - 富贵旺财好就手 | 海参焖猪手 Braised Pig Trotter with Sea Cucumber

每次大日子尤其是农历新年妈妈都会煮海参焖猪手,这道菜肴已成了她的拿手好菜,无论是家人或到访的亲戚都喜欢吃。前年和去年的冬至时我尝试煮这道菜肴,可是我下太多的老抽,导致猪皮的颜色太黑了,卖相不美,所以就没上贴子。经过两次的实验,我觉定再试多一次,成功的话就把这海参焖猪手列入我的2016年的年菜系列里。这次我将老抽的份量减少了一半,终于成功了,煮出来的猪手颜色恰好,看起来美美的!


为了煮这海参焖猪手我打了很多通电话给妈妈,问长问短,深怕少了那个步骤又令到我的海参焖猪手又再失败。第一次煮只是纯碎焖猪手和香菇,第二次和第三次就比较丰富一点,除了香菇我还加入了猪蹄筋和海参。经长时间焖煮,把猪手焖得香软,丰富的胶质真的令人抗拒不了。我将一些川烫过西兰花放入锅里围边作为伴菜,翠翠绿绿的,好看好吃又有营养。妈妈食谱的焖猪手步骤会比较多,首先必须先将猪手川烫过以去除血水和杂质,抹干后再以老抽、盐和五香粉涂抹,然后放入油锅里炸至金黄色,完成了这三个步骤才开始焖煮。将猪手先下锅炸一炸再焖,焖好的猪皮就比较好吃。而另一个主要食材海参则会分开焖煮,这样就可以确保海参煮得熟,口感又刚好,不会太软太绵。


过节时妈妈都会准备整桌的菜肴,除了一般的鱼虾鸡鸭菜肴外,妈妈还会准备一大碗的索面(兴化线面)。过节时吃索面是我们家的习惯,尤其是在正月初一,因为索面寓意长寿。索面的准备方法很简单,烫好的索面用些酥葱油和猪油拌一拌就可以了。这些索面和焖猪手是绝配,用焖猪手的汤汁捞着索面一起吃味道更棒!



送上海参焖猪手给大家,祝大家在金猴年里富贵旺财好就手! 




















































海参焖猪手

材料:
猪手 1个(约1.3公斤)
老抽 1/2汤匙
五香粉 1/2茶匙
盐  1/4茶匙
水 1500毫升
香菇 6朵(浸泡至软)
猪蹄筋 10条

香料:
姜 5片
黑蒜头 1整颗(稍微冲洗,不须剥皮)
花椒 1茶匙
肉桂 2寸
八角 2个

调味料:
蚝油 2汤匙
酱油 2汤匙
老抽 1/2汤匙
冰糖 1茶匙
绍兴酒 2汤匙

焖海参:
浸发海参 2条(约700克,切寸厚块)
姜 2片
绍兴酒 2汤匙
蚝油 1汤匙

芡汁:
粟粉 2汤匙
清水 4汤匙

做法:
1. 煮滚一锅热水,放入猪手烫大约5分钟。捞起沥干,以厨房纸巾抹干,然后将老抽、盐及五香粉涂抹于猪手。

2. 在一个锅里烧热适量的油,然后放入猪手,炸至呈金黄色即可,捞起沥干油份备用。 

3. 在一个锅里以中火烧热1汤匙的油,加入香料爆香。加入猪手、调味料、猪蹄筋、香菇及水,煮至滚后加盖,以小火焖大约2小时或至猪手变软。加入适量的盐调味。

4. 以中火烧热一个小锅,加入1/2汤匙的油烧热,加入姜爆香,然后再加入海参、绍兴酒和蚝油,拌炒2-3分钟。加入250毫升焖猪手的卤汁,煮至滚,然后加盖以小火焖大约15-20分钟。(焖煮的时间视乎海参的种类和厚度,请自行调整)

5. 将焖猪手、香菇、猪蹄筋及海参捞起排盘。把750毫升焖猪手的卤汁倒入小锅里,煮至滚,加入芡汁勾芡,煮至酱汁浓稠,然后淋在焖猪手上。在焖猪手周围围上川烫过的西兰花,趁热伴与寿面或白饭一起享用。









Braised Pig Trotter with Sea Cucumber

Ingredients:
1 pig trotter (1.3kg)
1/2 tbsp dark soy sauce
1/2 tsp five spice powder
1/4 tsp salt
1500 ml water
6 dried shiitake mushrooms, rinsed and soaked until softened
10 pork tendons

Spices:
5 slices ginger
1 whole head of smoked garlic, rinsed and no need to peel
1 tsp Sichuan peppercorns
2 inches cinnamon stick
2 star anises

Seasoning:
2 tbsp oyster sauce
2 tbsp soy sauce
1/2 tbsp dark soy sauce
1 tsp rock sugar
2 tbsp Shao Xing wine

Braised Sea Cucumber:
2 presoaked sea cucumber, cut into 1 inch chunks (about 700g)
2 slices ginger
2 tbsp Shao Xing wine
1 tbsp oyster sauce

For thickening:
2 tbsp cornstarch
4 tbsp water
(Combine and stir until no lumps remain)

Method:
1. Bring a pot of water to boil, blanch the pig trotter for about 5 minutes. Remove from the pot, drain and pat dry with kitchen paper towel. Rub the dark soy sauce, salt and five spice powder on the pig trotter.

2. Heat up enough oil in a wok, deep fry the pig trotter until golden brown. Drain and set aside.

3. Heat 1 tbsp oil in a pot over medium heat. Add spices and saute till fragrant. Then add pig trotter, seasoning, pork tendons, mushroom and water. Bring to a boil then cover with lid and simmer over low heat for about 2 hours or until the pig trotter is tender.Season with salt.

4. Heat 1/2 tbsp of oil in a saucepan over medium heat, add the ginger and saute until fragrant. Add the sea cucumber, Shaoxing wine and oyster sauce, stir fry for 2-3 minutes. Add 250 ml of braising liquid and bring to boil, then cover with lid and simmer over low heat for about 15-20 minutes. (The cooking time is depends on the type and thickness of the sea cucumber)

5. Dish out the pig trotter, mushrooms, pork tendons and sea cucumbers, arrange on serving bowl or pot. Add 750ml of braising liquid to a saucepan and bring to boil. Add cornstarch slurry and cook until the gravy is thicken. Pour the gravy over the pig trotter, then arrange the blanched broccoli on the side. Serve hot with longevity noodles or white rice.








This post is linked to Cook and Celebrate: CNY 2016 organised by Yen from GoodyFoodies, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.






2 comments:

  1. 新年好!
    祝你身体健康,阖家幸福。

    ReplyDelete
  2. Hi Violet,

    You are such a good cook! You have cooked the traditional braised pig trotter very well :)

    Hope that you had a great celebration.

    Zoe

    ReplyDelete

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