傳統菜1招升級 豉汁粉絲無水蒸蟠龍鱔 Classic Dish in New Way Waterless Steamed Dragon Eel

豉汁粉絲無水蒸蟠龍鱔 Waterless Steamed Dragon Eel

豉汁蒸蟠龍鱔傳統簡單又好食,只要控制好火喉就無乜難度,今次就鋪埋粉絲底,再用無水蒸既方法烹調,變成豉汁粉絲無水蒸蟠龍鱔,效果又係點?好.好.食!連唔點食魚既老婆都爭住食,好值得同大家分享點煮!

Steamed Dragon Eel with Soy Sauce is a traditional, simple and delicious dish to make. This time, we used also glass noodles and the technique of waterless steaming. How was it?It was DELICIOUS! Even my wife doesn’t like eating fish, but for this eel she ate a lot. This is really a dish we want to share with you all.

豉汁粉絲無水蒸蟠龍鱔 Waterless Steamed Dragon Eel

豉汁粉絲無水蒸蟠龍鱔 Waterless Steamed Dragon Eel

好食在於無水蒸蟠龍鱔既方法可以鎖住肉汁,條鱔咬落去有汁爆出黎,特別甘香,粉絲索晒醬汁魚汁,好好食。
細細個煲蒸蟠龍鱔,可以一次過蒸晒成條鱔之餘仲比較好睇,d鱔蒸完出黎其易好容易就夾得到出黎食。

Using the method of waterless steaming, the eel is particularly succulent because more juice is locked in. The glass noodles are also very delicious as they absorbed the sauce and the juice of the eel.
With this small buffet, it’s best to keep the eel in this dragon form (i.e. not to completely chop into pieces) as the whole eel can fit in and the presentation looks better.

蒜蓉腸粉無水蒸蝦 好好味既意外發現 Waterless Steamed Prawns with Garlic and Rice Noodle Rolls Unexpectedly Yummy!

脤卜卜 ,咬落會爆汁,調味恰到好處帶出白鱔鮮味,無水蒸蟠龍鱔真係值得一試再試

講開無水蒸,或者依個方法聽上去都幾陌生。同隔水蒸唔同,佢唔係靠煲入面水既熱力整熟食材,而係直接將成煲食材放上爐煮,用食材加熱後既熱力直接煮熟食物。咁樣煮法一定要好好控制開火既時間,如果唔係好易痴底,但咁煮法可以更大程度保持到食材既水份,食落質感會更飽滿同鮮味。

用無水蒸既方法,本身個煲保溫能力同鎖水能力都要夠強,用Le Creuset既buffet就岩晒。

The body was rich. Juice bursted out upon biting. Seasoning was just well to lead us to enjoy the savory eel. It’s really a nice dish that we want to say encore

Speaking of waterless steaming, it may sound unfamiliar to many. Different from normal steaming, in waterless steaming there is no external water to cook the food. Instead, we put the pot directly on the stove and it’s the heat in ingredients that cooks the food. With this method, the timing of exposing to fire needs to be precisely controlled otherwise the ingredients will stock onto the pot. The advantage of using this method is that the juice inside the ingredients can be better reserved and hence both the texture and taste are better.

To use waterless steaming, the pot itself needs to be good at heat insulation and preserving water inside. The Le Creuset buffet we used is ideal for this cooking method.

街市新鮮大白鱔,感覺揀魚尾好似抵食d,我地揀左$75個條
Fresh eel from wet market. Seemingly the tail is a better deal. We have chosen the HK$75 one

賣魚哥哥幫會用熱水幫條鱔起潺
The staff can help remove the secretion on skin by hot water

材料好簡單:鱔、粉絲、豆豉、蒜頭、果皮
Ingredients are simple. We have the eel, glass noodles, fermented soybean, garlic and dried tangerine peel

準備調味料:蒜蓉、豆豉碎、陳皮絲、生粉同辣椒仔
First we prepare the seasoning. Minced garlic, chopped fermented soybean, sliced dried tangerine peel, cornstarch and optional some chopped chilli pepper

溝埋生抽老抽蠔油紹酒就整起個汁,
可以係依個時候試一試味,由於係用無水蒸既方法,醬汁唔會被蒸氣稀釋,d粉絲又會索晒d汁,所以要注意個汁唔可以太咸。

Then we can add light soy sauce, dark soy sauce, oyster sauce, shaoxine wine to complete the sauce.
Test the taste. As we are using the method of waterless steaming, the sauce won’t be diluted by steam, and the glass noodles will absorb a certain portion of it, the sauce shouldn’t be made too salty

稍為醃一醃條蟠龍鱔
Marinate the eel for awhile

粉絲浸軟後鋪落煲氈底,除左令道餸更好味,亦可以避免鱔皮痴底
Softened the glass noodles by immersing into water. Then put them onto the buffet. Not only does it make the dish more tasty, the glass noodles can also prevent the eel skin from sticking with the buffet in the course of waterless steaming

將鱔同汁都放落煲,然後冚蓋,開中火3分鐘,細火5分鐘,再熄火焗5分鐘
Place the eel on top of the glass noodles and add the sauce. Close the lid, medium heat on for 3 mins then switch to low heat for 5 mins. Then switch off the fire and rest for 5 mins

開蓋之後就係一條靚靚蟠龍鱔,不過食之前記住鋪d蔥花再淋上滾油,令魚身更香滑
Open the lid and the beautiful dragon eel is there. Before saying bon appetit, spread a handful of scallions on top and pour boiling oil in. This can make the eel more fragrant and smooth

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食過無水蒸魚,一切都返唔到轉頭了

After trying waterless steamed fish, we cannot go back to other cooking methods anymore

好食到不得了 金醬無水蒸魚 Unbelievably Tasty Waterless Steamed Fish

有無留意開鑄鐵鍋? 我地LC同Vermicular兩個品牌都有用開,睇睇我地既分享

Are you a fan of cast iron cookware? We use both LC and Vermicular. Take a look at our sharing

2個品牌鑄鐵鍋經驗分享 Le Creuset & Vermicular Sharing

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