PDF《SUPREME SEAFOOD RICE SOUP (serves》

Methods: 1.

1. Wash the dried scallops, squid, shrimps and shiitake mushrooms. Place in a large bowl. Pour in 500ml of water to cover. Steam in Miele Steam Ovenat 60°C for

30 minutes until soft. Save the soaking water for later use. Break the dried scallops into shreds. Cut the squid and mushrooms into strips. 2. 2. Wash the Dong Cai. Place in a small bowl and add water to cover. Soak for

15 minutes and drain well. Stir in the minced pork and seasoning. 3. 3. Rinse the baby oysters in water. Rub each one gently with your fingers and remove any broken shell if there's any. Drain well. 4. 4. Put the rice, chicken stock and soaking water of the dried seafood from step

1 in a large ovenproof container. Steam in Miele Steam Oven at 100°C for

20 minutes. 5. 5. Stir in minced pork, baby oysters and all dried seafood from step 1. Steam at 100°C for

15 minutes. Garnish with shredded ginger, green onion and cilantro before serving. Cooking tips: ? Soak dried seafood in water at room temperature first. Then steam it at 60°C. This way the seafood can be rehydrated more quickly without losing the aroma. INGREDIENTS

3 dried scallops,

1 semi-dried squid,

6 large dried shrimps,

3 dried shiitake mushrooms, 100g baby oysters, 80g minced pork, 2tbsp Dong Cai (preserved cabbage),

2 bowls cooked rice,

1 1/2litre chicken stock, 500ml water, shredded ginger, green onion & cilantro as garnish SUPREME SEAFOOD RICE SOUP (serves 4) 2tsp light soy sauce, 1/4tsp sugar, 2tsp corn starch, pepper and sesame oil to taste SEASONING 做法: 1. 瑶柱、鱿鱼、虾乾及冬菇洗净后放入大碗,注入500毫升清水至盖面, 放入Miele蒸炉以60°C蒸30分钟至软,保留浸汁,将瑶柱撕幼、鱿鱼 及冬菇切丝待用. 2. 冬菜洗净,用小碗以清水浸泡15分钟后沥乾,加入免治猪肉及调味料 拌匀待用. 3. 珍珠蚝以清水冲净后ニ榭,沥乾待用. 4. 将白饭连同浸汁及鸡汤放入大耐热容器,用Miele蒸炉以100°C蒸20分钟. 5. 将免治猪肉、珍珠蚝及其余材料拌入,以100°C蒸15分钟后即可加入 姜丝、葱花及芫荽碎享用. 烹调小贴士: ? 乾货海味以室温清水浸泡再用蒸炉以60°C加热有助海味吸收水份及减少 香味流失. 材料 瑶柱3粒,半乾湿鱿鱼1只,虾乾6只,冬菇3只,珍珠蚝 100克,免治猪肉80克,冬菜2汤匙,白饭2碗,鸡汤1.5 公升,清水500毫升、姜丝、葱花及芫荽碎适量 龙皇鲜汤泡饭(4位份) 调味料 生抽2茶匙,砂糖1/4茶匙,生粉2茶匙,胡椒粉及麻油适量