[Soon Thye Hang] Abalone Poon Choi Recipe

[Soon Thye Hang] Abalone Poon Choi
Every year I will prepare a big bowl of Poon Choi for my family and I always proud with what I served on table.
My family love it very much although I spend long hour for preparation but it definitely worth every seconds.
This time I prepare with Soon Thye Hang Abalone as it is pre-cooked and “hong shao” flavor, which mean you can either eat it straight from the can or heat it and served with vegetable.
Anyway, Poon Choi ingredients can be anything. Really! Anything that you can think of, today my preparation support to be cater for 7 people but being greedy I bought too much and came out to around 15 person portion. LOL!

Ingredients
Deep Fried: Prawn, Carrot, Raddish, Yam, Dried Scallop
Boiled: Cabbage, Broccoli, Lotus Root
Others: Abalone, Garlic, Squid, Pig Skin, Fish Maw, Mushroom, Chinese Sausage, Fish Ball, Dried Oyster, Abalone Slice, Glass Noodle, Roasted Pork, Roasted Duck, Roasted Chicken, Fa Cai
Soup: Chicken Bone and Jicama
Seasoning: Oyster Sauce, Soy Sauce, Salt, Sugar, Chinese Wine

Step
Prepare as per above, deep fried, boiled.
The rest is just placement on bowl layer by layer.
Seasoning preparation is important as it key to the Poon Choi flavor.
Soon Thye Hang abalone just need to heat and sauce can be reuse.
Boiled or cook in slow heat for 1 hour
ready to go!

【顺泰行】红烧鲍鱼盆菜,鲍你过旺年

以前以前,吃盆菜是很奢华的食物,鲍鱼盆菜更是高级。可是随着时代的变化,鲍鱼也越来也普遍。市场上也有各式各样的鲍鱼。所以要买怎样的鲍鱼才适合做盆菜呢?
这次我们选定了【顺泰行】红烧吉品罐头鲍鱼因为红烧的味道已经煮得入味,比起原味的方便而且口感也比较好。还有红烧的好处就是汁可以用来当高汤。一举两得。 除了鲍鱼,我们也尝试了【顺泰行】的海芦笋,意想不到海芦笋的体积必我们一般买的还大。
盆菜的准备时间还蛮长的,我们用了大约4个小时,可是为家人煮一道好菜是值得的!
其实盆菜的材料可以很多样化,也可以根据个人喜欢的材料加入。所以我们的材料可以做参考,当然多少可以自行决定。这次我很贪心,应该做七人份的盆菜我做了差不多15人份,结果吃两天!哈哈! 年年有余!

盆菜材料
炸: 虾,红萝卜,白萝卜,芋头,瑶柱
汤:白菜,花椰菜,莲藕,
其他:【顺泰行】红烧吉品罐头鲍鱼,【顺泰行】海芦笋。蒜头,鱿鱼,猪皮,鱼鳔,花菇,腊肠,干贝丸,海参,干贝,蚝干,鲍鱼片,冬粉,烧肉,烧鸭,烧鸡,发菜
高汤:鸡骨,沙葛
调味:耗油,酱油,盐,糖,绍兴酒

煮法
根据以上【炸】,【汤】的先准备好。不需要全熟,因为还要煮一个小时。
瑶柱准备比较费时,假如懒惰可以跳过。瑶柱先炸过再蒸就不会散而且比较香。蒸要一个小时。
其他材料就一层一层加上去。
罐头的高汤都可以直接吃,所以加进鸡骨高汤味道更好。
盆菜可以用蒸或煮,蒸会比较好吃可是我家每那么大的锅可以蒸所以我用煮的。 一个小时。
【顺泰行】红烧吉品罐头鲍鱼可以直接吃,只要弄烧加进去就可以。
最后从盆菜里拿些高汤来勾芡,不勾芡也一样好吃。
可以上桌啦!

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