「金銀蛋豆苗」是不少人到餐廳必點的一道燜菜料理 今天阿慶把這道菜簡化👍 不同於餐廳過水的作法，讓大家在家裡也能快速上手 其中也分享了一些小撇步， 豆苗燜出來保證翠綠漂亮～💕 再加入阿慶的小巧思「蛋酥」，香氣更加分唷👏 快一起來試試吧！🙋‍♀️ ----------------------------------- 有任何想學的料理也歡迎在底下告訴阿慶師唷~ 【Facebook粉絲團】👉阿慶師 【YouTube頻道】👉阿慶師 🔔訂閱並開啟小鈴鐺，把餐廳大菜帶回家‼ ◆需要的食材✍ 材料： ✅大豆苗 250g ✅皮蛋 1顆 ✅鹹蛋 1顆 ✅蒜頭 10顆 ✅魩仔魚 2大匙 ✅雞蛋 1顆 ✅雞高湯 1.5碗 調味料： ✅天然鮮味粉 1小匙 ✅白胡椒粉 半小匙 ✅黃酒 1大匙 ✅油 2大匙 🍳阿慶師料理小筆記📝 1.將大豆苗底部老莖拔除、洗淨備用 2.皮蛋蒸熟去殼，與鹹蛋一同切成小丁狀備用 3.熱鍋下油，將蛋液倒入炒成蛋酥，再加入蒜頭拌炒至金黃 4.依序加入皮蛋、鹹蛋、高湯、白胡椒粉、黃酒、豆苗稍作煨煮，蓋鍋燜1分鐘 5.最後加入天然鮮味粉、魩仔魚烹煮即完成 #阿慶師 #金銀蛋豆苗 #大豆苗 #皮蛋 #鹹蛋 #燜菜 #餐廳級 #港粵料理

Two vegetable dishes came after the epic lapmei fan (preserved meat claypot rice) at Seventh Son, Pic 1 was 生炒芥蘭 Stir Fried Gai Lan from Raw. It looked so deceptively simple and easy to make, but you wouldn’t understand how hard it is to make a good plate stir frying from raw to done. _ The most important point of this dish was that the Gai lan was cooked from raw to done in the wok without first blanched or boiled which would be easier and faster but it does not yield the same flavor and texture. _ You can tell first with the color, whether it is fresh green or dull looking. The fibrous parts are all trimmed just like French chefs would trim their asparagus, leaving the stem centers and tender leaves. _ You can check if there is any water that steeped out from the veggie at the bottom. A well made one should be clean without residue water or oil _ You can see the sheen on the surface of the greens, just a thin shiny layer of oil coating each stalk. Then you taste, there should be just the level of salt flavor. Sometimes you can feel the “wok air”, the gai lan had soft crunch, tenderness, juiciness at the same time. _ Everything I said can only be achieved when the chef executed all the details perfectly and the make-or-break of the dish lies in split seconds. When you have an exceptional plate of greens, you are more touched than eating meat. Because many places can cook up splendid abalone and shark’s fin but they don’t freaking pay attention when cooking these vulnerable vegetables which also need a lot of care. If you see Desmond’s face, his satisfaction after having a bite of this gai lan, you will understand that the most shiawase moments appear with the most humble food. _ Ok. I talked too much 😅😝🙈 _ The second vegetable in pic 2 was 金銀蛋豆苗 pea shoots with golden and silver eggs. Golden eggs refer to the egg yolks of salted duck egg 咸蛋黃 while the silver eggs refer to thousand year eggs / preserved eggs / Pidan皮蛋, and gold and silver are good things to have during new year. It is very easy to make and a common dish at home, a comfort food for us but at home we mostly use spinach or amaranth and here they used pea shoots which are in season

好多人都話唔知道我好鐘意煮野食，亦唔相信平日在我IG ，Facebook ，Wechat 見到我的煮飯片同相片係真係我煮的，亦以為我係買外賣返屋企然後拍片扮係自己煮(包括我最好的朋友都係咁講）😆😆😆😆😆😆 其實煮得好唔好食，的確見人見智，哈哈😄不過我好享受煮飯過程，同和朋友分享自己用心機做的飯菜。 #梅菜扣肉 #泰式青咖喱雞 #青紅蘿蔔煲豬骨 #香滑蒸水蛋 #炒大蝦帶子 #自家制焗叉燒 #金銀蛋豆苗 #homecook #homemade #whitneylovescooking #cookingmakesmehappy #homemadechinesefood #homecookednoodles #chinese #chinesefood 💦