足料碗仔翅 1文學識屋企整 Authentic Imitation Shark Fin Soup in 1 Article

碗仔翅 Imitation Shark Fin Soup

碗仔翅基本上每一個香港人都一定食過,講得誇張更係構成香港街頭飲食文化既重要一員。細細個去酒樓飲宴仲有真翅食個陣,好多時都會加好多紅醋,令佢味道更似一碗碗仔翅,其實真係寧願食一碗足料碗仔翅,都仲滿足過食真翅。

不過講到好食既碗仔翅真係唔係度度搵得到,好多時食到既一係無乜料,一係較到好稀,一係就食落有種怪怪的唔知咩粉既味。不如週末整一大煲足料碗仔翅,等全家都食得開心啦,其實好易整!

Imitation Shark Fin Soup is a very popular and traditional soup in Hong Kong which, to a certain extent, is an important dish in defining Hong Kong street food culture. During my childhood, genuine shark fin soup was a common dish in a Chinese banquet. But I always added a lot of red vinegar to the genuine shark fin soup to make it more like the counterfeit. It’s the stuffing of a variety of ingredients in Imitation Shark Fin Soup that makes it more satisfying than having the real shark fin soup.

Yet, it’s not easy even in Hong Kong to find a place that sells good Imitation Shark Fin Soup. You are more likely to end up buying a soup with little ingredients/ watery texture/ weird flavour of some unknown powder. It’s actually not difficult to make a nice pot of Imitation Shark Fin Soup at home. Let’s make this soup and your family will be happy for the whole weekend!

碗仔翅 Imitation Shark Fin Soup
碗仔翅 Imitation Shark Fin Soup

由細到大都唔明真翅有咩咁好食(又可能真係未食過好好味既魚翅…),明明碗仔翅勁多料勁好食,但記住一定要落紅醋,唔落醋就唔係食緊碗仔翅!

I always don’t know why people like eating real shark fin (maybe I haven’t tried any good shark fin in my life…). Imitation Shark Fin Soup is just way better. But remember to add red vinegar to the soup otherwise you are wasting the soup!

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碗仔翅有好多版本,今次我地就用左竹笙、木耳、金華火腿、紅蘿蔔、冬菇同瘦肉

There are many different versions of Imitation Shark Fin Soup. The version we tried this time used bamboo fungus, black fungus, Jinhua Ham, carrot, Chinese mushrooms and lean meat

要做既野其實都係將d材料要發水既發水,煮熟既煮熟,然後切絲。不過緊記竹笙要切頭切尾,竹笙頭孢子囊既部份有種番梘味,唔切走去就會成煲湯都係怪味

Basically all you need to do is to chop all the ingredients into slices (of course some need to be cooked first and some need to be immerse in water first). Remember to trim the 2 ends of bamboo fungus. Its sporangium contains soap-like flavour and it can ruin the whole soup.

最煩既步驟就係要將所有野切絲,係一個對人類耐力既考驗。好明顯,我地切到木耳既時候已經趕收工,所以切到咁粗

Slicing all ingredient is a tedious task. Apparently we wasn’t too patient to finish the task as you can see the black fungus is coarsely sliced

滾起兩細盒雞湯

Boil 2 boxes of broth in small size

倒入所有材料,加適量水,煲滾

Add all ingredients, then add some water. Boil it.

調味,落胡椒、老抽、蠔油、鹽

Season the soup using pepper powder, dark soy sauce, oyster sauce and salt

另一邊廂,準備薯粉,滾起佢再剪成小段

正常黎講係用粉絲,不過想用埋屋企d剩薯粉,效果都ok,不過唔好浸過夜先食,如果唔係會爛晒

On the other hand, prepare the potato noodles. Cut into pieces after it’s cooked.

Normally we use glass noodles for this soup but we would like to clear our remaining potato noodles at home. It went well with the soup but don’t keep the soup overnight, otherwise the potato noodles will become potato mud

倒入薯粉

Add the potato noodles

打好隻蛋溝埋落去,一路倒一路快手攪拌,形成蛋花

Add an egg to the soup. Stir quickly while pouring

最後加埋生粉水令佢變成濃稠既口感

Then we add cornstarch solution to give the soup thicker texture

顏色好似唔多夠,加多少少老抽較色,完成!

We added more dark soy sauce to make the color looks nicer. Done!

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