詳細步驟教你怎樣做出好味道的盆菜！

團圓飯 ～ 喜氣洋洋聚寶盆 Reunion Dinner ~ Jubilant Treasure Bowl

第一層：                                                                   First layer:

清燙大白菜                                                               Chinese cabbage

第二層：                                                                   Second layer:

酥炸芋頭條                                                               Yam

第三層：                                                                   Third layer:

香燜白蘿卜                                                               White Radish

第四層：                                                                   Fourth layer:

好事發大財                                                               Stew mushroom, fish-maw, oyster & fatt choy 

第五層：                                                                   Fifth layer:

（A）香脆皮燒肉                                                     (A) Roast pork belly

（B）紹興酒醉雞                                                     (B) Drunken chicken

（C）咸香脆皮鴨                                                     (C) Roast duck

（D）錢包漲卜卜                                                     (D) Stuff bean curd puff

（E）葡萄牙明蝦                                                     (E) Portugese style prawn

（F）清燙西蘭花                                                     (F) Brocolli

第六層：                                                                   Six layer:

紅燒鮑魚只                                                               Braised abalone

以下是我准備材料的步驟。

Here are the sequence how I prepare my Jubilant Treasure Bowl.

第一步：酥炸芋頭條  (First step: Stir fry yam strips)

材料 (Ingredients):

1個         芋頭 (1 nos. yam)

適量       油 (Some oil)

步驟 (Steps):

芋頭切成大拇指般的四方長條，炸熟，滴干油分，備用。[ 備注：多余的芋頭可以拿來煮芋頭飯]

Cut yam into thumb-like square strips, stir fry until yam is well-cooked, remove from wok and place it on top of a kitchen towel to remove excessive oil.[Remarks: Extra yam strips can be used to cook yam rice.]

第二步：香燜白蘿卜 (Second step: Stew white raddish)

材料 (Ingredients):

少許        油 (Little bit of oil)

3片          姜片(3 slice ginger)

3瓣          蒜頭 (3 cloves garlic)

1根          白蘿卜－切塊，大概1.5 - 2 cm厚度 (1 nos raddish - cut into 1.5- 2 cm thickness)

適量        水－足夠浸泡所有白蘿卜即可 (Some water - enough to cover the raddish when cooking

)2湯匙      醬油 (2 tbsp soya sauce)

1湯匙      紹興酒 (1 tbsp Shaoxing rice wine)

1湯匙      蘑菇精 (1 tbsp mushroom essence)

1棵          芫荽頭 (1 nos coriander stems)

4粒          冰糖 (4 nos square rock sugar)

1個          八角 (1 nos star anise)

步驟 (Steps)在鍋裡放入油把姜片和蒜頭爆香後，加入白蘿卜，煎至白蘿卜兩面透明，加入水和所有調味料，煮滾後，試味，不夠味自己加調味料，蓋上蓋，轉小火燜10分鐘，讓白蘿卜在鍋裡冷卻後才取出，即可。[ 備注：若喜歡吃白蘿卜，自己加料。]

In a small pot, stir fry ginger slice and garlic till fragrant, add in the white radish, pan-fry white radish until both sides looks transparent, add in some water, just enough to cover all white radish will do, then add in all seasonings, ping to boil, taste the gravy, add more seasoning to suit your taste, cover with lid, stew the white radish in low flame for 10 minutes, let the white radish and gravy cool in the pot before removing it from the pot.[Remarks: You may use more white radish for cooking.]

第三步(A)：錢包漲卜卜 (Third step (A): Stuff bean curd puff )

材料A (Ingredients A)

275g        魚肉－已調味 (Some fish paste - seasoned)

8個          馬蹄－去皮剁碎 (8 nos water chest nut - peeled and minced)

1棵          青蔥－切碎 (1 nos spring onion - lightly chop)

材料B (Ingredients B)

13個       豆腐卜－浸水，擠干水分，用刀切開一個口 (13 bean curd puff, soak in water, squeeze and drain excessive water and oil, use a sharp knife to cut an opening on one side of the bean curd puff

適量       油 (Some oil)

材料C (Ingredients C)

適量      水－足夠浸泡所有豆腐卜即可 (Some water -  enough to cover the bean curd puff when cooking)

1湯匙    魚露 (1 tbsp fish sauce)

1湯匙    蚝油 (1 tbsp oyster sauce)

1湯匙    醬油 (1 tbsp soya sauce)

1茶匙    糖 (1 tsp sugar)

少許      胡椒粉 (Dash of pepper)

少許      芫荽 (Some coriander)

材料D (Ingredients D)

1湯匙    粟米粉 (1 tbsp corn flour)

1湯匙    水 (1 tbsp water)

步驟 (Steps)1. 把材料A攪拌均勻，手沾濕一點，把材料A釀入材料B裡，放入燒熱油的鍋裡，有肉的部分先煎至金黃，再轉過來煎，撈起，瀝干油分，備用。    [備注：此時，可以用同樣的鍋和油，炸第四步的好事發大財。]   

Mix ingredients A until well combined, wet hands, stuff ingredients A into ingredients B,    then pan-fry in a wok until golden pown by facing the bean curd puff with meat facing    down first, then only turn over the bean curd puff, picked up from the wok, drain     excessive oil, set aside.    [Remarks: use the same wok to pan-fry the meat ball of the fourth layer of the Jubilant treasure bowl.]

2. 把（1）放入鍋裡，倒入材料C，煮滾，試味，蓋上蓋，轉小火燜5－10分鐘，最後加入材    料D，勾芡，盛出備用。   

Put (1) into the wok, add ingredients C, ping to boil, taste the gravy, add more seasoning    to suit your taste, cover with lid, stew  in low flame for 5-10 minutes, then add in ingredients D to thicken the gravy, remove from wok and set aside.

第三步(B)：好事發大財 (Third step (B): Mushroom, fish-maw, oyster & fatt choy )

材料A (Ingredients A)250g      

魚肉－已調味 (250g fish paste - seasoned)

200g       豬肉碎 (200g mince pork)

1茶匙     鹽 (1 tsp salt)

少許       麻油 (Some sesame oil)

少許       胡椒粉 (Dash of pepper)

8個         耗干－泡軟，切碎 (8 nos dry oyster, soak till soft, lightly chop)

少許      發菜－浸軟，切碎 (Some fatt choy, soak till soft, lightly chop)

2湯匙     水 (2 tbsp water)

材料B (Ingredients B)

適量      水 (Some water)

18朵      香菇－隔夜浸泡，去掉腳，浸泡香菇的水保留 (18 shiitake mushroom - cover and soak with water overnight in a tupperware, remove the stalk, water use to soak mushroom to be use for cooking)

材料C (Ingredients C)

100g      魚漂－用燒水泡軟，切塊 (100g fish-maw - soak in hot water until soft, cut into chunks)

材料D (Ingredients D)

適量      水－足夠浸泡所有材料 (Some water - enough to cover all ingredients when cooking)

2湯匙    耗油 (2 tbsp oyster sauce)

2湯匙    醬油 (2 tbsp soya sauce)

1湯匙    紹興酒 (1tbsp Shaoxing rice wine)

1湯匙    蘑菇精 (1 tbsp mushroom essence)

2粒        冰糖 (2 nos rock sugar)

少許      胡椒粉 (Dash of pepper)

材料E (Ingredients E)

1湯匙    粟米粉 (1 tbsp corn flour)

1湯匙    水 (1 tbsp water)

步驟 (Steps)1. 把材料A用筷子朝一個方向攪至起膠，備用。    Use a chopstick to mix ingredients A until gluey, set aside.

2. 在一個鍋裡，把油燒熱，手沾濕，把（1）搓成圓球，放入鍋裡，煎至兩面金黃，備用。    [ 備注：可以用煎豆腐卜的鍋煎。]    Heat oil in a wok, lightly wet both hand, roll (1) into small ball, place in the wok, pan-fry     until both side is golden pown, set aside.    [Remarks: You may use the same wok used to pan-fry stuffed bean curd puff to pan fry the meat ball.]

3. 在另一個鍋裡，把材料B煮滾，加入材料（2）, 材料D和材料C （可以依照自己喜歡的軟度    而選擇遲些加入），煮滾後，試味，轉小火燜10－25分鐘，最後加入材料E，勾芡。   

In a pot, ping to boil ingredients B, add in (2), ingredients D and ingredients C (You may  choose to add in the fish-maw later if you prefer a more chewer texture of the fish maw),   ping to boil, taste the gravy, add more seasoning to suit your taste, cover with lid, stew in low flame for 10-25 minutes, then add in ingredients E to thicken the gravy, set aside.

  

第四步(A): 香脆皮燒肉  (Fourth step (A): Roast pork belly)   

  

材料 (Ingredients)

1大塊    五花肉 (1 big piece of pork belly)

適量      水 (Some water)

適量      五香粉 - 足夠涂五花肉底部即可 (Some Chinese five spice powder - enough to coat the bottom of the pork belly will do)

適量      鹽 - 足夠涂在整塊五花肉即可 (Some salt - enough to coat the whole pork belly will do)

步驟1. 煮滾一鍋水，轉小火，把五花肉燙10－15分鐘，撈起，滴干水分。   

Bring to boil a pot of hot water, turn to low flame, boil the pork belly for 10-15 minutes,     pick up and drain.

2. 用刀在五花肉底部打斜割幾條0.5cm深度，涂上一些五香粉和鹽，接著把五花肉的上下，    左右和前後涂上少許鹽，然後在豬皮表面用尖利的挫刺洞，放入冰箱過1－2夜，抽干皮的 水分。   

Use a sharp knife, lightly cut a few strips on the bottom part of the pork belly diagonally into about 0.5 cm thickness, then rub the the bottom of the pork belly with five spice     powder and salt, then rub the top, left and right, front and back of the pork belly with salt,     finally prick the skin with a sharp skewer, left the pork belly uncover with skin facing up in     the fridge for 1-2 nights, in order to dry the skin.

3. 從冰箱取出，在豬皮表面用尖利的挫在刺洞，放入氣炸鍋，用“烘烤”功能，烘烤1小時10分    鐘，取出後，待涼，切成粗塊。   

Remove the pork belly from the fridge, prick the skin again with skewer, roast in air fryer for 1 hour 10 minutes

第四步(B): 紹興酒醉雞  (Fourth step (B): Drunken chicken)   

材料 (Ingredients)

3只       大雞腿 (3 big chicken drumsticks)

3茶匙   鹽 (3 tsp salt)

2湯匙   紹興酒 (2 tbsp Shaoxing rice wine)

步驟 (Steps)把雞腿洗淨，瀝干水分，用鹽和紹興酒醃一個小時，煮滾一鍋水，轉中小火蒸20分鐘至熟，取出，待涼後斬件。Wash and drain the big chicken drumsticks, use salt and Shaoxing rice wine to marinate for one hour, ping to boil some water in a walk, turn to medium low flame, steam the chicken drumstick for 20 minutes until cooked, set aside, chop into desired size once cooled.

第四步(C): 咸香脆皮鴨  (Fourth step (C) : Roast Duck)這個我外買 ^_^ I bought the roast duck ^_^.第四步(D): 紅燒鮑魚只  (Fourth step (D) : Braised abaone)

材料 (Ingredients)

1罐       紅燒鮑魚 (1 can paised abalone)

1鍋       滾水 (1 pot of hot water)

步驟 (Steps)把紅燒鮑魚罐頭表面的標簽去掉，放入一鍋滾水裡，讓罐頭在滾水裡燜上至少半個小時，取出罐頭後，抹干水分，用罐頭刀打開，倒出紅燒鮑魚。Remove the label from the paised abalone can, dump the canned paised abalone into the boiled water, let the canned paised abalone simmered in the pot for at least half an hour, remove the canned paised abalone from the water, pat dry and use a canned opener to open the canned paised abalone.

第四步(E): 葡萄牙明蝦   (Fourth step (E) : Portuguese style prawn)

材料 (Ingredients)

11只       明蝦 - 清理干淨，用糖醃 (11 prawns)

1茶匙     鹽 (1 tsp salt)

少許       胡椒粉 (Dash of pepper)

2湯匙     粟米粉 (2 tbsp corn flour)

少許       油 (Some oil)

1包         葡萄牙蒸魚醬 (1 packet Portuguese style steam fish sauce)

50 ml      水 (50ml oil)

步驟 (Steps)1. 把蝦用鹽和胡椒粉醃制5分鐘，加入少許粟米粉在表面，拍掉多余的粉，放入燒熱的鍋煎至    表面呈紅色，取出，備用。   

Use salt and pepper to marinate the prawns for 5 minutes, add in some corn flour on the     surface of the prawn, lightly dust away excessive flour, pan-fry until both side of the     prawn turn to red colour, dish out.

2. 把葡萄牙蒸魚醬倒入鍋裡，加入水，煮滾後，把（1）回鍋，炒至快收汁，離鍋。    Pour the Portuguese steam fish sauce into the pan, add in water, ping to boil, put (1)     back into the pan, stir fry until the gravy is slightly dried up, dish out.

第五步(A): 清燙西蘭花 (Fifth step (A): Broccoli)

材料 (Ingredients)

1個       西蘭花 - 切塊 (1 nos poccoli)

1根       紅蘿卜- 切片 (1 nos carrot)

1鍋       水 (1 pot water)

少許     糖 (Some sugar)

少許     油 (Some oil)

步驟 (Steps)煮滾一鍋水，加入少許糖和油，轉小火，把西蘭花和紅蘿卜燙熟，撈起，滴干水分。Bring a pot of water to boil, add in sugar and oil, turn to low flame, blanch poccoli and carrot until cooked, drained and set aside

第五步(B): 清燙大白菜 (Fifth step (B): Chinese cabbage)

材料 (Ingredients)

適量     津白 - 切塊（大白菜）(Some Chinese cabbage - cut into chunks)

步驟 (Steps)用燙過西蘭花的水，把津白稍微燙1－3分鐘，不用燙太軟，滴干水分，備用。

Use the same pot of water to blanch the Chinise cabbage for 1-3 minutes, do not blanch the Chinese cabbage until too soft, drained and set aside.組合盆菜，用煮菜鍋 (To assembly, use a wok and arrange the ingredients as follow)

第一層 First layer:清燙大白菜  Chinese cabbage

第二層 Second layer:酥炸芋頭條 Yam

第三層 Third layer:香燜白蘿卜- 汁淋在表面，其他材料（芫荽頭和八角）不需加入。 White radish - the gravy to pour n top of the white radish, other ingredients (corriander steams and start anise) to be omitted.

第四層 Fourth layer:好事發大財 -  汁淋少許在表面   Stew mushroom, fish-maw, oyster & fatt choy - pour some gravy over it.

第五層 Fifth layer:（A）香脆皮燒肉 (A) Roast pork belly（B）紹興酒醉雞  (B) Drunken chicken（C）咸香脆皮鴨(C) Roast duck（D）錢包漲卜卜  (D) Stuff bean curd puff（E）葡萄牙明蝦  (E) Portugese style prawn（F）清燙西蘭花   (F) Brocolli排好所有的食材，把少許燜香菇的汁料澆在西蘭花上，蒸雞的雞汁澆在雞塊上和把燜豆腐卜的汁澆在豆腐卜上。Arrange all ingredients and pour the mushroom fish maw sauce over the poccoli, steam chicken stocks on the chicken and paised bean curd puff gravy over the paised bean curd puff.

第六層 Six layer:紅燒鮑魚只 -  汁淋少許在表面   Braised abalone - pour the gravy over it.把鍋放在電磁爐，蓋上蓋，用翻炒功能，120度煮3－5分鐘，然後改為保溫功能，即可在食用。Put the wok on top of the induction cooker, cover with lid, stir fry at 120 degree Celsius for 3-5 minutes, then use the keep warm function to keep warm all the time during serving.

請盡情享用！

Enjoy!