前兩天去看了電影”總鋪師”,很好笑又感人的一部電影啊!加上我又喜歡煮菜,所以星期天看完,星期一馬上就煮了這道”菊花筍絲干貝”!果然手路菜很費工,但是滋味果然是不同凡響:)
I went to this Taiwanese movie “Zone Pro Site”, which talks about traditional Taiwanese catering culture, it was a very funny and touching movie! I like it even more since I enjoy cooking very much, so we went to the movie on Sunday, and I made this dish that appeared several times in the movie on Monday! It’s a traditional Taiwanese dish so it’s a bit complicated to cook, yet the flavor is just amazing 🙂
喜歡的人可以趕快去支持一下這部電影喔!
Check out the trailer here:
<兩人份/for 2 people>
材料/ingredients:
紅蘿蔔/carrot: 1
菠菜/spinach: 適量/small amount
筍絲/bamboo shoots: 10
干貝/scallop: 1
香菇/Chinese mushrooms: 10
絞肉/ground pork: 100g
蝦仁/shrimps: 100g
蛋/egg: 2
太白粉/potato starch: 2匙/2 spoons
鹽/salt: 適量/small amount
醬油/soy sauce: 4匙/4 spoons
作法/steps:
1. 打兩顆蛋,加入少許的鹽和兩匙太白粉,打勻,煎成一張蛋皮.(太白粉可以讓蛋皮比較不容易破掉)
1. Beat 2 eggs, add some salt and 2 spoons of potato starch, mix them well and fry them into an egg sheet.(Potato starch will help your egg sheet to be stronger)
2. 把材料準備好, 紅蘿蔔菠菜,香菇和筍絲切成相同長度的細絲.
2. Get all the ingredients ready, cut the carrot, spinach, mushrooms and bamboo shoots into slices(of same length)
3. 把蝦仁剁成蝦漿,和絞肉混和均勻,記得加入醬油調味.(蝦漿很重要!!!!電影裡有交代喔呵呵)
3. Mash the shrimps into shrimp paste, mix it with ground pork, remember to add some soy sauce for seasoning. (The shrimp paste is the key of this dish! That’s what they said in the movie LOL)
4. 拿一個碗,鋪上蛋皮,接著在中心擺上香菇絲和干貝,然後周圍擺上蔬菜絲.
4. Get a bowel, place the egg sheet on, then put some mushroom slices and scallop in the center, and then put the vegetable slices around.
5. 填上蝦漿絞肉泥.
5. Fill them with shrimp paste mixture.
6. 電鍋外鍋放一杯半的水,蒸熟. 蒸好以後到扣到大盤子中,然後把頂部切開成花瓣狀.
6. Put 1.5 glass of water into your rice cooker and steam the dish. When done, flip in into a big plate, then cut the egg sheet open into flower petals.
7. 這樣就完成囉! 菊花筍絲干貝,上菜!
7. Then it’s done!!!! Chrysanthemum of bamboo shoots and scallop, ready to be served!
Annina Cookbook 