Recipe

Ingredients: (serves 10)

  • 1 Medium size cod
    (or 2 cod fillets)

  • 1 box soft tofu

  • 1 pack egg tofu

 

 

  • 250g Shanghaiese pak choi

  • 1,000g stock

  • Salt, to taste

 

 

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Method:

  • Use a mixer to mince the skinless and boneless cod with soft tofu.

  • Chop the egg tofu, add it into the mixture with appropriate seasoning, and mix well. Then make 10 fish balls.

  • Heat up the stock, and add salt to taste.

  • Put the fish balls into some boiled water, and cook till they float on the water. Boil the Shanghaiese pak choi for 2-3 mins. Drain well before put them into the stock.

 

 

Special Touches:

  • Making the stock: Put 750g old hen (das Suppenhuhn), 250g pork tendons and 1,000g water in a large bowl. Seal the bowl with a cling film, and steam for 5 hours.

菜譜

原料:

  • 中等大小鱈魚 1 條
    (或鱈魚柳 2 片)

  • 嫩豆腐 1 盒

  • 玉子豆腐 1 條

 

 

  • 小棠菜 250 克

  • 高湯 1000 克

  • 鹽 適量

 

 

 

 

 

 

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做法:

  • 將去皮去骨的鱈魚與嫩豆腐用攪拌機打成糜。

  • 魚糜加入切粒的玉子豆腐及適量調味品拌勻,團成 10 個魚球。

  • 高湯加熱後放適量鹽。

  • 魚球用開水煮至浮起,小棠菜用清水灼 2-3 分鐘。瀝幹水分後一起放入高湯中。

 

特殊風味:

  • 製作高湯:將 1500 克淨老母雞、500 克淨豬腱肉放入大的容器,加 2000 克水,用保鮮膜封好容器口後,入蒸箱蒸 5 小時。


Recipe Provider  菜譜提供者

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Chefs Delegation, Overseas Chinese Affairs Office of the State Council

中國國務院僑辦廚藝訪問團