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頭啖湯（第十六集） a) 家庭小菜酥香骨 這個家庭小菜是北方學返來的 秘訣, 只靠一隻鑊呀, 就能夠做出這個美味的菜式 我這個香港版本是用比較肥美的一字排 但經過這個經驗後我覺得好似大陸一樣用細嘅豬排骨一粒粒咁炒會更加好味. 材料: Ingredients: 1. 350g 排骨 Spare Rib 350g 2. 乾蔥兩塊 Shallots - 2 pcs 3. 蔥段多多 Green onion - at your liking 4. 生抽老抽冰糖 = 重點 Soy Sauce, Dark Sauce and Rock Sugar - key of success 5. 八角一小粒 = a small piece of star anis will do. 做法: Method: a. 把排骨出水 Blanch all the spare rib b. 白鑊炒香排骨 Heat up your wok and add in the spare rib to fry on its own till aromatic c. 攞起來排骨 Pick up the ribs d. 同一隻鑊加入 On the same wok, without clearing up the bits of meat. e. 煮食油及冰糖 Add in cooking oil and rock sugar f. 輕炒直至出了焦糖色,這時候把排骨回鑊裏頭上顏色 to caramelize the sugar, then add in the ribs g. 加入蔥段及乾蔥八角 when getting colored all over the ribs, add in green onion and shallots h. 繼續炒香及加入熱水蓋過食材 Add in hot water to level up with the ribs i. 轉中小火冚蓋煮40分鐘 turn medium low heat and lid on for 40 mins b) 南瓜黑棗響螺煲豬扒 秋天想飲啲滋潤嘅湯水,標準材料有: Nourishing soup for Fall Winter 1. 豬扒 - 300g Porkchop 2. 紅棗 - 4 pcs Red Dates 3 .黑棗 - 4 pcs (超級的香及對排便有益) Dark Dates (great for stool passing) 4. 蜜棗 - 1 pc - Sweet Dates 5. 杞子 - 10 g - Wolfberries 6. 響螺肉 - 2 pcs (滋陰) conch Meat 7. 南瓜件 - - 9 pcs - Pumpkin pcs 做法: Method: a. 先把豬扒及響螺肉飛水後, 在水喉下邊沖洗雜質, Blanch the porkchop and conch meat at a saucepan, then rinse out the debris under running tape water b. 所有材料(除了杞子外), 放入煲內, 加入飲用水至蓋過所有食材, Hold up the wolfberries, and bring all the ingredients to the boil and turn low heat for 1.5 hour c. 大火煮滾轉細火煲一個半鐘頭, d. 在最後十五分鐘加入耳浸泡過的杞子, 馬上有湯飲 By the last 15 mins, add in the soaked wolfberries. c) 栗子雪梨燉百合 材料: 1. 雪梨一個 2. 栗子半斤 3. 鮮百合一個 4. 無花果兩個 - 滋潤 5. 黑棗紅棗各四粒 6. 豬展300克 7. 兩條紅蘿蔔 8. 杞子十克 做法: a. 雪梨去心連皮煲 b. 豬展飛水 c. 把所有食材放入,大火煲滾後轉細火 d. 鮮百合及杞子在最後十五分鐘才加入去 d)自製菠蘿叉燒 點可以成日齋落海鮮醬蠔油, 一定要升級 自製菠蘿叉燒 With English Recipe below: Not just hoisin and oyster sauce, bring it to another level 醃料材� ... https://www.youtube.com/watch?v=6YIVMj4hUk8