主料 | ||
鱼翅Sharks Fin适量 | ||
辅料 | ||
上汤Chicken Broth适量 | 鸡蛋Egg适量 | 泰国香米Thai Hom Mali Rice适量 |
蟹肉Crab Meat适量 |
1/4. 先将干鱼翅浸泡12小时,再用姜蒜煲8小时左右,最后
用上汤蒸10分钟入味。Soak the sharks fin in water for 12 hours, stew together with garlic and chives for 8 hours, and steam for 10 minutes.
2/4. 上汤用金华火腿、老鸡和猪肉一起煲5至6小时而成。 Stew ham, free-range chicken and pork together for 5-6 hours into broth.
3/4. 泰国香米用上汤蒸好备用。Steam “Thai Hom Mali Rice” in chicken broth.
4/4. 油烧热后放入鸡蛋和泰国香米一起炒香,然后把蒸好的 鱼翅和蟹肉放在炒好的米饭上面。Stir-fry “Thai Hom Mali Rice” with egg, put the sharks fin and crab meat on the top.
BRAISED SUPERIOR SHARK’S FIN RICE
来自:北京丽思卡尔顿酒店二层 玉中餐厅