冬菇用最经济常见的光面菇，用温水，加点木薯粉和糖，只须一个小时多就能把冬菇泡到又软又嫩了。鲍鱼我是用比较大粒的罐头10头鲍，一罐RM60，经济实惠。简单的把冬菇焖软，再加入鲍鱼和炸过的豆包煮片刻。然后把酱汁打个芡，配上西兰花，隆重又满满仪式感的年菜又做好啦！
分量：7-8人份
准备时间：15分钟
煮时：40 分钟
材料A:
1小段 姜（去皮切片）
100克 大冬菇*
1汤匙 油
材料B* （调味料）：
1汤匙 酱油
1汤匙 蚝油
1汤匙 鲍鱼汁
½ 茶匙 糖
600毫升 水
材料C：
2汤匙 粟粉水（1汤匙粟米+2汤匙水拌匀）
10片 豆包
10粒 即食鲍鱼
材料D：
1粒 西兰花 (切朵）
少许 盐
少许 油
准备功夫：
1. 把冬菇放入个大盆，加入适量的温水，1汤匙木薯粉和糖，拌匀浸泡1小时/变软。把冬菇洗净沥水待用
2. 豆包煎至金黄色，出锅待用
3. 煮滚1锅水，加入少许盐和油，下西兰花，焯水1分钟，沥水出锅
做法：
1. 热锅，加入姜片，煸香
2. 加入油和冬菇，炒匀爆香
3. 加入材料B，炒匀煮滚
5. 盖上，转慢火焖煮30钟
6. 起盖，加入豆包和鲍鱼，炒匀，盖上慢火继续煮5分钟
7. 起盖，食材出锅， 摆在个含有已经焯水过的西兰花的大碟里
8. 把玉米水加入锅里勾芡
9. 酱汁出锅淋在菜上面，趁热享用
*小提示：
1. 如果你用的是日本花菇，须加长浸泡时间和煮时
2. 吃得比较咸的朋友须自行加盐
3. 罐头即食鲍鱼不宜久煮，会变硬兼缩水
For a smoother texture, soak the mushrooms in a mixture of tapioca starch and sugar. This helps achieve the silky texture that is an important feature of this celebrated Chinese New Year dish.
Portion: 7-8 pax
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients A:
6 slice young ginger
100 g shiitake mushroom*
1 tbsp cooking oil
Ingredients B* (seasoning):
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp abalone sauce
½ tsp sugar
600 ml water (enough to submerge the chicken drumstick)
Ingredients C:
2 tbsp cornstarch mixture (1 tbsp cornstarch + 2 tbsp water, mix well)
10 pc fresh soy chip
10 pc canned abalone
Ingredients D:
1 pc broccoli (cut)
Some salt
Some cooking oil
Preparations:
1. Place shiitake mushroom into a big pot, soak with warm water, 1 tbsp tapioca starch, 1 tbsp sugar & soak for 1 hour, wash & drain the shiitake mushroom, set aside
2. Fry the fresh soy chip until golden brown, set aside
3. Bring a pot of water to boil, add some salt & cooking oil, add broccoli & blanch, drain & retrieve
Steps:
1. Heat the wok, add ginger slice, dry fry
2. Add cooking oil & shiitake mushroom, saute
3. Add Ingredients B, fry evenly & bring to boil
4. Cover with lid, switch to low heat & simmer for 30 minutes
5. Lift the lid, add fried fresh soy chip & abalone, fry evenly, cover & simmer for 5 minutes
6. Lift the lid, fry well, retrieve the ingredients & place on a big plate together with broccoli
7. Add cornstarch mixture into the sauce & make gravy
8. Add gravy onto the plate, ready to serve!
* Notes:
1. Extend soaking & cooking duration if you use Japanese shiitake mushroom
2. You may add salt to season if you prefer
3. Canned abalone is not recommended for prolonged cooking
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
#南洋风味家常菜单 #新年年菜 #nanyangkitchen
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