Saturday, March 7, 2015

盆菜 Treasure Pot (Poon Choy)

今年的新年跟往年不一样。
除了为团圆饭下厨,准备了《潮州卤鸭》之外,还在年初二准备了《盆菜》。
几年前在龙的传人吃过盆菜外,就没有再吃了。
万万没想到,会有那么一天,我竟然准备了看似难度极高的盆菜~
选来了ah tee厨房的食谱,只因读了他家的食谱,觉得还挺简单容易明白的。
谢谢ah tee师傅一步一步地讲解!

前几天,我就开始熬汤底了。(因为担心年初一没有时间熬汤)
熬了总共约20个小时的汤汁,掀开盖子时,香味扑鼻而来!
汤头味道鲜甜,老火汤果然不一样!
把基本的汤底熬好后,也将其他的材料点好后,就期待着年初二,给家人呈现漂漂亮亮的盆菜咯!

把材料和步骤都清清楚楚地列明,读了又读后,年初二下午就开始准备盆菜的食材了。
一步一步地做,其实,盆菜的做法并不复杂。
当大姐和我把准备好的材料,一层一层地叠起后,盆菜应有的样子亦渐渐浮现在眼前。
叠好后,姐姐们都大呼说:“哇!很像咧!”
连姐夫经过厨房时,看了看,也说看起来还真不错!
呵呵~

当愈多人对我准备的食物卖相赞好时,压力就更大。
因为要做出“色,香,味”俱全的食物,还真的不是那么简单。
心里求神拜佛,希望待会儿全部人一起吃盆菜时,他们的comment都会不错。

终于,开动咯!
你夹一些,我盛一点,很快地,这一份盆菜,让一共9位成人给吃得七七八八,只剩一小碗白萝卜和白菜。
我娘说,不要都吃完,要有余。。取年年有余之意~
由于我爹不相信只吃盆菜就能饱,还叫我煮了一锅饭。
结果,最后白饭还剩下一大锅。
证明了,盆菜还真的能够把人喂饱~

我爹说这盆菜好吃,只不过白萝卜切得太大块,卖相很粗鲁。
我娘不用说,当然是说好吃。。呵呵。。
我大姐呢,说那个汤底很好喝,很够味。。比起她之前吃的更好吃。
而我自己呢,说真的,可能是因为待在厨房太久了,嗅着那味道太久了,所以最后竟然吃不出什么实际的味道,只管一直吃。
呵呵~

虽说如此,我还是记得那吸收了汤汁鲜味的白萝卜和白菜好好吃!
我娘做的素鹅好好吃!
二姐带回来的鲍鱼好好吃!
炸芋头也好好吃!
呃。。其实几乎所有的食材都好好吃!
呵呵~

不过,我忘了将海参浸在汤里,让其吸收汤汁的味道。
所以,我也记得那晚的海参不够入味。
发菜我放太多了,结果淋上盆菜的汤汁看起来,一团一团黑黑的。
给自己的叮嘱:记住咯,下次一定要注意这几点。

对于这次的《盆菜》,我给自己打9分。
原因是,从熬汤底到准备各种食材,我都花了很多心思,放了满满的爱去准备的。
端出来的《盆菜》,确实是诚意满满哦~
如果改进了海参和发菜的那两点,下次就能得10分咯!


食谱参考:ahteekitchen (我做了少许更动)

汤底材料:
  • 老母鸡/菜园鸡---1/2
  • 鸡脚---20只(切掉指甲的部份)(我用约10只)
  • 小干贝---2 tbsps (我用8颗大干贝)
  • 香菇---10朵(浸温水泡发,去蒂)
  • 白胡椒粒---1/3 tbsp
  • 清水---2.5litres
做法:
  1. 将鸡和鸡脚洗净,放入沸水汆烫去杂质后,取出备用。
  2. 把所有的材料放瓦煲汤锅内,香菇排在最上层,以小火慢煮一夜至第二天早晨。(我煮了20个小时)
Soup base: 
  • Old hen/ farm chicken---1/2 bird
  • Chicken feet---20 pcs (Cut off the nails part) (I used approx. 10 pcs)
  • Small dried scallop---2 tbsps (I used 8 nos big dried scallops)
  • Shiitake mushroom---10 nos (Soak in warm water to rehydrate, cut off its stalk)
  • White pepper---1/3 tbsp
  • Water---Approx. 2.5 litres
Methods:
  1. Clean the chicken and chicken feet, blanch to remove impurities, drain and set aside.
  2. Put all the ingredients in a claypot, arrange the mushrooms at the top layer, cook over low heat for a night until the next morning. (I cooked the soup for 20 hours)

盆菜食材:
(a)
白萝卜---1根
红萝卜---2根
  • 去皮,切片,蒸约10分钟至熟。
(a)
Radish---1 nos
Carrot---2 nos
  • Remove the skin, cut them into slices, steam for approx. 10 mins or til cooked.
(b)
大白菜---1棵
  • 将大白菜撕开,洗净后,切段。
  • 把大白菜排入碗内,淋上适量的汤汁,以中火蒸约3分钟。
(b)
Napa cabbage---1 head
  • Tear the napa cabbage, rinse and cut it into sections.
  • Put the cabbage into a big bowl, pour some soup on it and steam for approx. 3 mins.
(c)
大干贝---10颗
大蚝干---10颗
香菇---10颗(从汤底捞出)
  • 把大干贝和大蚝干洗净,沥干。
  • 在个别的食材淋上适量的汤汁,浸泡约30分钟。
  • 以中火蒸约20分钟或至大干贝和大蚝干熟透变软。
(c)
Big dried scallops---10 nos
Big dried oyster---10 nos
Shiitake mushrooms---10 nos (Remove from soup base)
  • Rinse the dried scallops and oysters, drain.
  • Pour some soup onto each bowl of ingredients, soak for approx. 30 mins.
  • Steam over medium heat for approx. 20 mins or til the dried scallops and oysters are cooked.
备注:
以上食材的汤汁都是盆菜汤底提味的精髓,在准备盆菜的最后一部份,烹煮酱汁时必须加入,切勿倒掉。

Note:
The juice from the ingredients above are the important characters to enhance the taste of the 'Treasure pot'. We need the juice to prepare the sauce for the 'Treasure pot'. Hence, please do not pour them away.

(d)
花椰菜---1朵
  •  把花椰菜切小朵,洗净,蒸约3分钟。
(d)
Broccoli---1 head
  • Cut the broccoli into florets, rinse and steam for approx. 3 mins.
(e)
明虾---8只
  • 将明虾洗净后,撒上木薯粉。
  • 热锅下少许油,以中小火将明虾煎至外壳变红,香脆即可取出备用。
(e)
Prawns---8 nos
  • Rinse the prawns and sprinkle some tapioca flour on them.
  • Heat a pan with some oil, pan-fry the prawns over medium heat til their shells have turned to be red in colour and are crispy.

(f)
卤鸡腿---2只(我用卤鸭腿,做法请看这里
  • 将卤鸭腿切片。
(f)
Braised chicken thighs---2 nos (I used braised duck thighs. Please refer the method over here.)
  • Cut the thighs into slices.
(g)
芋头---1个
  • 将芋头去皮,洗净后,切成块状。
  • 热锅下油,把芋头炸至香脆。
(g)
Yam---1 nos
  • Remove the skin of the yam, rinse and cut it into small chunks.
  • Heat a wok with oil, fry the yam til crispy.
(h)
斋鹅---2片(这是我娘自制的,我还没有学会,所以做法不写了。)
  • 将斋鹅炸好后,待凉,切片。
(h)
Vegetarian goose---2 slices (My mum prepared this, so I do not have the recipe yet.)
  • Fry the vegetarian goose and cut it into slices.

(i)
海参---3条
  • 海参提前几天泡发后,洗净。
  • 把泡好的海参切片,淋上适量的汤汁,浸泡约30分钟。
  • 蒸约15分钟。
(i)
Sea cucumbers---3 pcs
  • Soak the sea cucumbers a few days ahead. Rinse.
  • Cut the sea cucumbers into slices, pour some soup on it and soak for approx. 30 mins.
  • Steam for approx. 15 mins.
备注:
以上的海参准备方法是我决定为下一次的做法,因为这一次我忘了将海参泡在汤汁内,所以吃起来不太入味。

Note:
The preparation method for the sea cucumber is what I am planning to do for my 2nd trial on 'Treasure Pot'. This is due to the reason that I forgot to soak the sea cucumber into the soup this time. Hence, the sea cucumber tastes bland.

(j)
烧肉---1碗
(j)
Roasted pork---1 bowl

(k)
罐头鲍贝---1罐
  • 把罐头内的水倒掉,沥干鲍贝备用。
(k)
Canned abalone clams---1 can
  • Drain the abalone clams and set aside.

(l)
罐头鲍鱼---1罐
  • 把罐头内的水倒掉,沥干鲍鱼。
  • 将大鲍鱼切片备用。
(l)
Canned abalone---1 can
  • Pour off the brine and drain the abalone.
  • Cut the abalone into slices and set aside.
盆菜浓汤汁:
调味料:
香菇粉

发菜

做法:
  1. 将蒸大干贝,大蚝干和香菇的汁倒入汤底。
  2. 必要时,把汤底过筛。
  3. 加入少许香菇粉和盐调味。
  4. 用玉米粉勾入浓芡。
  5. 加入少许发菜丝,煮至变软即可。
Thickened soup for 'Treasure Pot'
Seasonings:
Mushroom powder
Salt

Fat choy (black moss)

Method:
  1. Pour the juice of the dried scallops, oysters and mushrooms into the soup base.
  2. Strain the soup base if it is necessary.
  3. Add some mushroom powder and salt into the soup to taste.
  4. Thicken the soup by using corn starch.
  5. Add in some fat choy, cook til it has softened.

盆菜食材排列:
  1. 首先,在盆底部铺上白萝卜和红萝卜片。
  2. 接着,铺上大白菜。
  3. 跟着,铺上芋头块。
  4. 再来,将其他的食材依序排好。
  5. 最后,均匀地淋上准备好的浓汤汁。
  6. 在食用前,盖上锅盖,以中火煮约10分钟至滚即可趁热享用。
Presentation:
  1. Firstly, arrange the radish and carrot into the bottom layer of the pot.
  2. Then, put the napa cabbage on top.
  3. Put the napa cabbage as the next layer.
  4. After that, arrange the other ingredients into the pot accordingly.
  5. Lastly, pour the thickened soup base onto the ingredients.
  6. Before serving, cover the pot with its lid, heat over medium heat for approx. 10 mins til boiling. Ready to serve.
备注:
将盆菜放在电磁炉或方便瓦斯炉上,一边加热,一边享用,就可以慢慢享用热腾腾的盆菜了。

Note:
It is advisable to put the 'Treasure Pot' on an induction cooker or a portable gas stove so that we can slowly enjoy the hot dish.

后记:
在还未亲自下手准备盆菜时,我一度认为盆菜是一种很高难度的食物。
但,在跟着步骤,一步一步地准备后,才发觉要准备一锅盆菜,其实也不是一件非常困难的事情。
看着一家人乐也融融地在享用你花了几天来准备的盆菜,心中除了感动,就是那满满的成就感!
*我给自己一个赞* :)

还在考虑的你,不要再犹豫了。
连我都能做,基本上就是无难度啦~
赶快动手为家人准备一锅装满了爱心的“聚宝盆”吧!

P/s:
Before this, I were once thought that it is a very challenging task to prepare 'Treasure Pot' at home.
However, by following the methods step-by-step, I found that it is not really complicated to prepare a homemade 'Treasure Pot'.
You can feel a sense of satisfaction when your family members are enjoying the food that you have spent so much effort on.

Please do not hesitate to have your hands-on experience on homemade 'Treasure Pot'.
If I can do it, you can too!


6 comments:

  1. 哇~你好棒哦!连盆菜都被你搞定了。给你多多赞哦!

    ReplyDelete
    Replies
    1. 谢谢!其实也并不难,你也可以哦! 

      Delete
  2. 你煮得一手出得厅堂的好菜啊!

    ReplyDelete
    Replies
    1. 你好violet! 多谢夸奖!我也还在学习当中。。呵呵。。

      Delete
  3. 你好棒哦!我也是考虑很久结果都没弄,卖相不错,好喜欢那特大鲍鱼!

    ReplyDelete