鸡汤氽海蚌菜谱制作过程中英文对照版

卓成曦｜号称“闽菜之后”的鸡汤汆海蚌，是如何熬制一碗灵魂汤底三茸汤与鸡汤汆海蚌 / Mussels闽菜中最著名的应该算是佛跳墙了，但若是要我挑选一道最喜欢的闽菜，那一定是鸡汤汆海蚌。

如果说醇厚大气的佛跳墙是闽菜之王，那闽菜之后，非清雅隽永的鸡汤汆海蚌莫属了，这堪称一王一后的两道菜也都是国宴菜品。

上世纪末中国国家领导人，宴请外国元首如美国总统里根、英国首相撒切尔夫人等等，宴席上均有此道菜肴。

福州名厨曾到港、澳、台及东南亚献艺，“鸡汤氽海蚌”总是以其独特的烹技与风味饮誉当地。

“汆”是指小型原料在沸汤中快速致熟的烹法。

“汆”法在宋代就始见于文献。

“鸡汤汆海蚌”这道菜肴可称闽菜中的神品，虽只有一个“阔约大指，长及二寸”的舌尖和一小盅鸡汤，但它囊括了闽菜的“清、淡、鲜、脆”四大特色。

1｜长乐“漳港蚌”海蚌是一种贝壳，壳体椭圆而略呈三角形，壳表顶部为淡紫色，其余部分呈米黄色或灰白色纹理，中国沿海虽均有分布，但以福州长乐区漳港镇出产者为最佳。

该处西接漳江，东临东海，恰好是咸淡水交汇之处，泥沙经潮水筛洗，洁白晶莹，形成一片平坦的浅海沙滩，漳港蚌便生长在这片沙滩里。

由于这得天独厚的地理环境，出产的海蚌肉质鲜嫩，舌尖甘脆，鲜甜无腥，为其他地方所不能及。

郁达夫《饮食男女在福州》一文中写道：“福州的海蚌丰产于二三月，其肥美要算来自长乐的蚌肉，色香味俱佳的神品就是海蚌的舌头部分。

”鸡汤汆海蚌用的也就是长乐漳港蚌的这部分蚌肉。

2｜“三茸汤”的制作而成就这道神品佳馔的“神来之笔”，关键在于它的“汤”，这种“汤”称“三茸汤”。

何谓“三茸汤”？首先，用家养的老母鸡（留下鸡脯肉、鸡血）、猪里脊肉、牛肉放一起清炖后，去肉取汤，撇浮沫，再用纱布过滤出“汤”；其次，将鸡脯肉剁成茸，加入鸡血搅匀后捏成一粒粒肉丸，俗称鸡茸丸，用部分鸡茸丸，放入先前制作的“汤”中，再入锅煮沸，鸡茸丸会吸附汤中杂质，然后捞起鸡茸丸去杂质；经两回制作而成的“汤”，再加入剩下的鸡茸丸，上笼屉蒸透后，捞起鸡茸丸再沉淀去杂质。

中国菜名海鲜篇（中英对照）中国菜名-海鲜类（中英对照）海鲜类 (Seafood)⽩灵菇扒鲍⽚Braised Sliced Abalone with Mushrooms鲍鱼海珍煲Braised Abalone and Seafood en Casserole百花鲍鱼卷Steamed Abalone Rolls Stuffed with Minced Shrimps鲍鱼烧⽜头Braised Abalone with Ox Head鲍鱼珍珠鸡Steamed Glutinous Rice Mixed with Diced Abalone and Chicken 碧绿⾹肘扣鲍⽚Braised Sliced Abalone with Pork and Vegetables碧绿原汁鲍鱼Braised Abalone with Vegetables锅粑鲍鱼Abalone Sauce on Deep-Fried Rice Cake蚝皇扣⼲鲍Braised Dried Abalone in Oyster Sauce蚝皇鲜鲍⽚Braised Sliced Abalone in Oyster Sauce红烧鲍翅燕Braised Abalone, Shark’s Fin and Bird's Nest红烧鲍鱼Braised Abalone红烧南⾮鲍Braised South African Abalone⾦元鲍红烧⾁Braised Pork with Abalone龙井⾦元鲍Braised Abalone with Longjing Tea美国红腰⾖扣鲍⽚Braised Sliced Abalone with American Kidney Beans 银芽炒鲍丝Sautéed Shredded Abalone with Bean Sprouts鲍汁北菇鹅掌Braised Goose Feet and Black Mushrooms in Abalone Sauce 鲍汁葱烧辽参Braised Sea Cucumber in Abalone Sauce鲍汁⾖腐Braised Tofu in Abalone Sauce鲍汁鹅肝Braised Goose Liver in Abalone Sauce鲍汁鹅掌扣辽参Braised Sea Cucumber and Goose Feet in Abalone Sauce 鲍汁花菇烧鹅掌Braised Goose Feet and Mushrooms in Abalone Sauce 鲍汁花胶扣辽参Braised Sea Cucumber and Fish Maw in Abalone Sauce 鲍汁鸡腿菇Braised Mushrooms in Abalone Sauce鲍汁煎鹅肝Pan-Fried Goose Liver (Foie Gras) in Abalone Sauce鲍汁扣⽩灵菇Braised Mushrooms in Abalone Sauce鲍汁扣鹅掌Braised Goose Feet in Abalone Sauce鲍汁扣花胶皇Braised Fish Maw in Abalone Sauce鲍汁扣辽参Braised Sea Cucumber in Abalone Sauce鲍汁扣三宝Braised Sea Cucumber, Fish Maw and Mushrooms in Abalone Sauce鲍汁⽜肝菌Braised Boletus in Abalone Sauce⽩⽟蒸扇贝Steamed Scallops with Tofu北极贝刺⾝Scallops Sashimi碧绿⼲烧澳带Dry-Braised Scallops with Vegetables碧绿鲜带⼦Braised Scallops with Vegetables宫保鲜带⼦Kung Pao Scallops鸽蛋烧裙边Braised Turtle Rim with Pigeon Egg果汁银元带⼦Fried Scallops in Fresh Fruit Juice姜葱酥炸⽣蠔Deep-Fried Oyster with Ginger and Scallion酱野菌炒胭脂蚌Sautéed Mussel and Mushrooms in Special Sauce⾦银⽟带Sautéed Scallops and Mushrooms千层酥烤鲜贝Quick-Baked Scallop Mille Feuille（Roast Pepper Sauce and Basil Oil Infusion）扇贝（蒜茸蒸,XO炒,豉汁蒸) Scallop in Shell (Steamed withGarlic/Sautéed with XO Sauce /Steamed with Black Bean Sauce)碳烧元贝BBQ Scallops铁板酱爆带⼦Sizzling Scallops with Chili and Vegetables夏果澳带Sautéed Scallops with Macadamia鲜果⽟带虾Fried Scallops and Shrimps with Fresh Fruit珍宝炒带⼦Sautéed Scallops with Cashew Nuts⼲煎带鱼Deep-Fried Ribbonfish多宝鱼（清蒸，豉汁蒸过桥）Turbot (Steamed/Steamed with Black Bean Sauce/ Boiled)芝⿇炸多春鱼Deep-Fried Shisamo with Sesame脆炸桂鱼Fried Crispy Mandarin Fish⼲烧桂鱼Dry-Braised Mandarin Fish桂鱼（清蒸,油浸,松⼦炸) Mandarin Fish (Steamed/Fried / Deep-Fried with Pine Nuts)清蒸桂鱼Steamed Mandarin Fish松⿏桂鱼Sweet and Sour Mandarin Fish⾖腐烧鱼Fried Fish with Tofu百花酿辽参Steamed Sea Cucumber Stuffed with Minced Shrimp葱爆海参条Sautéed Sea Cucumber wi th Scallion葱烧海参Braised Sea Cucumber with Scallion⾼汤京葱扒刺参Braised Sea Cucumber with Scallion海参鹅掌煲Braised Goose Feet with Sea Cucumber en Casserole蚝汁辽参扣鸭掌Braised Sea Cucumber with Duck Feet in Oyster Sauce 红烧⽜头扣辽参Braised Sea Cucumber with Ox Head京葱扣辽参Braised Sea Cucumber with Scallion京葱虾籽烧辽参Sautéed Sea Cucumber with Shrimp Roe and Scallion⽊⽠腰⾖煮海参Braised Sea Cucumber with Kidney Beans and Papaya⽣焗海参煲Baked Sea Cucumber en Casserole双虾海参煲Braised Sea Cucumber and Shrimp en Casserole虾仔烧海参Braised Sea Cucumber with Shrimp RoeXO酱莲藕炒海螺⽚Sautéed Sliced Sea Whelks and Lotus Root in XO Sauce 东古⼀品螺Sautéed Whelks in Soy Sauce ⿇辣响螺⽚Hot and Spicy Sliced Sea Whelks响螺烧梅花参Braised Sea Whelks and Sea Cucumber海鲜脆⽪⾖腐Fried Tofu with Seafood海鲜⾖腐Braised Tofu with Seafood海鲜粉丝煲Assorted Seafood with Vermicelli en Casserole海⽵笙煮双鲜Boiled Seafood with Bamboo Fungus红花汁烩海鲜Braised Seafood in Saffron Sauce夏果海鲜Sautéed Seafood with Macadamia黄⽴仓（豉汁蒸，⼲煎，红烧）Pomfret(Steamed in Black BeanSauce/Pan-Fried or Braised)红烧⼩黄鱼⾖腐Braised Small Yellow Croakers and Tofu葱焅河鲫鱼Braised Crucian Carp with Scallion⽵⾹鲫鱼Fried Crucian Carp with Bamboo Flavor⽩汁拆烩鲢鱼头Stewed Silver Carp Head豉油王蒸鲈鱼Steamed Perch in Black Bean Sauce莼菜鲈鱼烩Stewed Perch with Water Shield Leaves⾖瓣鲈鱼Braised Perch in Soy Bean Paste锅仔雪菜鲈鱼Stewed Perch with Potherb Mustard鲈鱼（清蒸，红烧,锅仔泡椒煮）Perch (Steamed/Braised/ Stewed with Marinated Chili)蜜汁蒸鲈鱼Steamed Perch Filet in Honey Sauce烧烤鲈鱼⽚Char-Grilled Perch Filet⾹滑鲈鱼球Sautéed Perch Balls豉椒鳗鱼丝Sautéed Shredded Eel with Peppers in Black Bean Sauce 烧汁鳗鱼条Sautéed Eel in Spicy Sauce⽣炒鳗⽚Sautéed Eel Slices蒜⾹鳗⽚Sautéed Eel Slices with Garlic碳烧鳗鱼BBQ Eel雪菜墨鱼丝Sautéed Shredded Cuttlefish with Potherb Mustard鲶鱼烧茄⼦Braised Cat Fish with Eggplant⽩灵菇扣裙边Braised Mushrooms with Turtle Rim⽩汁烧裙边Stewed Turtle Rim百花酿蟹钳Fried Crab Claws Stuffed with Minced Shrimp冰糖甲鱼Steamed Turtle in Crystal Sugar Soup炒蟹Sautéed Crab⾍草蒸裙边Steamed Turtle Rim with Aweto葱姜⾁蟹Sautéed Crab with Ginger and Scallion羔蟹（花雕酒蒸，姜葱炒，椒盐）Green Crab(Steamed inYellow Wine/Fried with Ginger and Scallion/Fried with Spicy Salt)枸杞蒸裙边Steamed Turtle Rim in Chinese Wolfberry Soup⿊椒炒甲鱼Sautéed Turtle with Black Pepper Sauce红花蟹（潮式冻蟹，清蒸，姜葱炒）Spotted Sea Crab(Cold / Steamed /Stir-Fried with Ginger and Scallion)红烧甲鱼Braised Turtle in Brown Sauce淮⼭圆⾁炖甲鱼Braised Turtle with Yam and Longan黄⾦雪蛤酿蟹盖Baked Crab Shell Stuffed with Snow Clam and Salted Egg Yolk甲鱼烧⾁Braised Turtle with Diced Pork辣酒煮花蟹Boiled Crab with Chili in Liquor龙须蟹枣Fried Crab Meat清炖甲鱼汤Stewed Turtle in Broth清蒸甲鱼Steamed Turtle⾁蟹（姜葱炒，清蒸，椒盐）Hardshell Crab(Stir-Fried with Ginger and Scallion/ Steamed /Fried with Spicy Salt)松茸裙边Braised Turtle Rim with Mushrooms⼟茯苓炖⼭龟Stewed Turtle with Sarsaparilla⾹辣蟹Sautéed Crab in Hot Spicy Sauce洋参炖甲鱼Stewed Turtle with American Ginseng油酱⽑蟹Braised River Crab with Soy Paste蟹黄⼀品锅Stewed Tofu with Crab Roe原笼糯⽶蒸蟹Steamed Crab with Gultinous Rice Served in Bamboo Steamer 西柠三⽂鱼排Grilled Salmon Steak with Lemon 杭椒虾爆鳝Sautéed Shrimps and Eel with Hot Green Pepper家乡鳝鱼Sautéed Eel with Hot and Green Pepper⾦蒜脆鳝球Deep-Fried Eel Balls with Garlic清炒鳝糊Sautéed Mashed Eel砂锅豉⾹鳝Braised Eel in Black Bean Sauce en Casserole铁板沙爹鳝球Sizzling Eel in Satay Sauce鱼⾹炒鳝丝Yu-Shiang Shredded Eel (Sautéed with Spicy Garlic Sauce)五⾹脆鳝Deep-Fried Shredded Eel with Spicy Sauce咸菜⼤鳝煲Stewed Eel with Preserved Vegetables en Casserole⾹油蟮糊Braised Shredded Eel with Sesame Oil红烧长江鲥鱼Braised Hilsa HerringXO酱虾⼦⾁松茄⼦煲Braised Eggplant with Shrimp and Minced Pork in XO SauceXO酱银杏果百合炒虾仁Sautéed Shrimp with Lily Bulbs and Ging ko in XO Sauce澳洲龙虾（刺⾝，上汤焗，椒盐）Australian Lobster(Sashimi/ in Chicken Consommé / Fried with Spicy Salt)豉椒焗龙虾Fried Lobster with Peppers and Black Bean Sauce串串辣⼦虾Shrimp Kebab with Hot Pepper Sauce翡翠虾仁Sautéed Shrimps with Broccoli⼲⼤虾Fried Prawns with Sweet Sauce⼲烧⼤虾Dry-Braised Prawn with Ham and Asparagus宫保凤尾虾Kung Pao Phoenix-Tailed Prawns宫保虾仁Kung Pao Shrimps茄汁虾仁Sautéed Shrimps with Tomato Sauce咕噜明虾球Sweet and Sour Shrimp Balls果仁⽣汁脆⽪虾球Fried Prawns with Peanuts in Special Sauce海鲜汁扒⼤虾Grilled Prawns with Seafood Sauce煎烹虾仁Fried and Simmered Shrimps姜葱炒龙虾Sautéed Lobster with Ginger and Scallion椒盐⼤虾球Deep-Fried Prawn with Spicy Salt椒盐头⽖Deep-Fried Lobster Heads and Claws with Spicy Salt芥末虾球Deep-Fried Prawn Topped with Mustard⾦沙⽟⽶虾Fried Shrimps with Corn and Salted Egg York⾦丝虾球Braised Shrimp Balls⾦银蒜蒸⼤花虾Steamed Prawns with Garlic⾲菜炒河虾Sautéed Shrimps with Leek⿇婆龙虾仔Mapo Baby Lobster（Braised in Chili Sauce）蜜桃⽔晶丸Deep-Fried Shrimp Balls in Peach Sauce清炒⽔晶河虾仁Sautéed Shelled River Shrimps沙律明虾球Sautéed Shrimp Balls Salad⽔晶虾仁Sautéed Shelled Shrimps蒜茸蒸⼤虾Steamed Prawns with Garlic笋尖炒虾球Sautéed Prawns with Bamboo Shoots泰式辣椒炒虾仁Sautéed Shrimps with Chili, Thai Style糖醋咕噜虾球Sweet and Sour Prawn鲜果沙律虾Prawn Salad with Fresh Fruits鲜豌⾖炒河虾仁Sautéed Shrimps with Fresh Beans⾹葱⽩果虾Sautéed Shrimps with Gingko and Scallion⾹菇雪⽿烩⽵虾Stewed Shrimps with Mushrooms and White Fungus滋补砂锅⼤虾Boiled King Prawns en Casserole家乡⼩炒皇Sautéed Squid, Shrimps and Ve getables⾹辣虾Fried Shrimps in Hot Spicy Sauce瑶柱烩裙边Braised Turtle Rim with Scallops⽺肚菌爆虾球Sautéed Shrimp Balls with Mushrooms银杏百合炒虾球Sautéed Shrimp Balls with Lily Bulbs and Ginkgo银芽炒虾松Sautéed Minced Shrimps with Bean Sprouts油焖⼤虾Braised Prawns⽟簪明虾球Sautéed Prawns with Vegetables and Scallops⽩灵菇⾲黄炒鳕鱼球Sautéed Codfish Balls with Mushrooms and Hotbed Chives 煎银鳕鱼Pan-Fried Codfish Filet葱烤银鳕鱼Grilled Codfish with Scallion冬菜银鳕鱼Steamed Codfish with Preserved Vegetables蚝黄煎银鳕鱼Pan-Fried Codfish in Oyster Sauce松菇银鳕鱼Braised Codfish with Mushrooms泰汁煎银鳕鱼Pan-Fried Codfish in Thai Sauce特汁银鳕鱼Pan-Fried Codfish in Sour Sauce⾹煎银鳕鱼Pan-Fried Codfish in Soya SauceXO酱花枝⽚Sautéed Sliced Squid in XO Sauce⽩灼花枝⽚Scalded Sliced Squid椒盐吊⽚Deep-Fried Squid with Spicy Salt奇异果炒花枝Sautéed Sliced Squid with Kiwi Fruit西柠百花鲜鱿Deep-Fried Squid with Minced Shrimp in Lemon Sauce铁板酱鲜鱿Sizzling Fresh Squid with Soy Sauce⾹烧鱿鱼Braised Squid雪笋花枝⽚Sautéed Sliced Squid with Bamboo Shoots避风塘焗鱼云Braised Fish Head, Be-for-Time Style菜⼼扒鱼圆Braised Fish Balls with Shanghai Greens剁椒鱼头Steamed Fish Head with Diced Hot Red Peppers沸腾鱼Boiled Fish with Bean Sprouts in Hot Chili Oil锅仔⽊⽠浸鱼⽚Stewed Sliced Fish with Papaya砂锅鱼头Fish Head en Casserole深海鲽鱼头（剁椒、葱油）Braised Flatfish Head (with Hot Red Peppers/ Scallion)⽣焗鱼头Baked Fish Head en Casserole酸菜鱼Boiled Fish with Pickled Cabbage and Chili西湖醋鱼West Lake Fish in Vinegar Gravy虾枣鱼丸⾖腐煲Stewed Seafood and Tofu en Casserole⾹煎咸鱼Pan-Fried Salted Fish⾹烧深海鱼头Braised Fish Head⾹糟溜鱼⽚Sautéed Sliced Fish in Rice Wine Sauce腰⾖西芹炒鱼松Sautéed Minced Fish with Celery and Kidney Beans野⽣菌烩乌鱼⽚Braised Cuttle Fish with Mushrooms鲍参翅肚羹Shark’s Fin Soup with Shredded Abalone翅汤浸什菌Shark’s Fin Soup with Assorted Mushrooms浓汤鸡煲翅（供3－5⼈⽤）Braised Shark’s Fin in Chicken Broth (Serves 3 to 5 Persons)川式红烧鱼翅Braised Shark’s Fin, Sichuan⾼汤鸡丝⽣翅S hark’s Fin Soup with Shredded Chicken桂花炒鱼翅Sautéed Shark’s Fin with Crab Meat and Bean Sprouts红梅蟹粉炒桂花翅Sautéed Shark’s Fin with Crab Meat and Chinese Herbs 红烧⼤鲍翅Braised Shark’s Fin with Brown Sauce红烧鸡丝翅Braised Shark’s Fin with Shredded Chicken花胶菜胆炖⽵笙翅Stewed Shark’s Fin with Fish Maw and Bamboo Fungus ⽕龙燕液翅Boiled Shark’s Fin and Bird's Nest Served in Dragon Fruit 鸡煲海虎翅Supreme Shark’s Fin with Chicken Soup en Casserole鸡煲⽛捡翅Shark’s Fin with Chicken Soup en Casserole⾦肘菜胆炖散翅Stewed Vegeteb les with Shark’s Fin and Pork Hock⿅茸养⽣翅Shark’s Fin Soup with Deer Antler⽊⽠炖翅Shark’s Fin Soup with Papaya⽊⽠海虎翅Supreme Shark’s Fin Soup with Papaya浓汤鸡⽕翅Shark’s Fin in Chicken Soup浓汤鱼肚烩散翅Fish Maw with Shark’s Fin Soup浓汁鲍丝翅Braised Shark’s Fin and Abalone in Soup砂锅肚丝翅Shredded Fish Maw and Shark’s Fin en Casserole砂锅菇丝翅Shredded Mushrooms and Shark’s Fin en Casserole砂锅鸡煲翅Shark’s Fin in Chicken Soup en Casserole砂锅裙边翅Shredded Turtle Rim and Shark’s Fin en Casserole砂锅炒翅Sautéed Shark’s Fin with Chicken Soup en Casserole松茸烩鱼翅Braised Shark’s Fin with Mushrooms夏威夷⽊⽠炖翅Stewed Shark’s Fin with Hawaiian Papaya瑶柱鸡丝烩⽣翅Braised Shark’s Fin with Shredded Chicken and Scallops红烧排翅Braised Superior Shark’s Fin in Brown Sauce⼲贝炖烧翅Shark’s F in Stewed in Scallop Soup红烧散翅Braised Shark’s Fin in Brown Sauce海虎翅(每两）Supreme Shark’s Fin Soup (Per 50g)⾦⼭勾翅(每两）Superior Shark’s Fin Soup (Per 50g)⼭东海参Shan-Dong Sea Cucumber Soup原罐⼩排翅Shark’s Fin in Soup海鲜⼤煲翅Shark’s Fin and Seafood en Cass erole浓汁三鲜鱼翅Three Delicacies and Shark’s Fin Soup浓汁四宝鱼翅Four Delicacies and Shark’s Fin Soup⽵笙笋鸡丝翅Shark’s Fin Soup with Shredded Chicken and Bamboo Fungus⽩汁炒鱼唇Sautéed Fish Lips猴头菇扒鱼唇Braised Fish Lips with Mushrooms浓汁鱼唇Fish Lips Soup糟蛋烩鱼唇Stewed Fish Lips and Eggs Preserved in Wine蛋花炒鱼肚Sautéed Fish Maw with Scrambled Egg蚝汁扣鱼肚Braised Fish Maw in Oyster Sauce黄扒鱼肚Braised Fish Maw菊花乌龙烩鱼肚Stewed Fish Maw with Chrysanthemum and Oolong Tea 浓汁鱼肚Braised Fish Maw with Chicken Broth 青⽠⾁松煮鱼肚Boiled Fish Maw with Minced Pork左⼝鱼（豉汁蒸，清蒸，红烧）Halibut (Steamed with Black Bean Sauce/ Steamed / Braised in Brawn Sauce)佛跳墙Fotiaoqiang--Steamed Abalone with Shark’s Fin and Fish Maw in Broth (Lured by its delicious aroma even the Buddha jumped over the wall to eat this dish.)紫苏煎酿尖椒Sautéed Cuttlefish with Green Pepper什烩虾Braised Shrimps with Mixed Vegetables鱼⾹虾Yu-Shiang Shrimps (Sautéed with Spicy Garlic Sauce)芥兰虾Sautéed Shrimps with Chinese Broccoli雪⾖虾Sautéed Shrimps with Snow Pe as甜酸虾Sweet and Sour Shrimps虾龙糊Sautéed Shrimps in Lobster Sauce⼲烧虾仁Dry-Braised Shelled Shrimps with Chili Sauce湖南虾Shrimps, Hunan Style⼦姜虾Sautéed Shrimps with Ginger Shoots辣⼦虾仁Sautéed Shrimps in Hot Pepper Sauce咖喱虾Curry Shrimps什烩⼲贝Sau téed Scallops with Mixed Vegetable鱼⾹⼲贝Yu-Shiang Scallops (Sautéed with Spicy Garlic Sauce)辣⼦⼲贝Sautéed Scallops in Hot Pepper Sauce虾⼦⼤鸟参Braised Jumbo Sea Cucumber with Shrimp Roe红烧鸟参Braised Sea Cucumber糖醋全鱼Sweet and Sour Whole Fish⾖瓣全鱼Fried Whole Fish Dressed with Spicy Bean Sauce脆⽪全鱼Crispy Whole Fish清蒸⽯斑鱼Steamed Sea Bass清蒸龙利Steamed Flounder⼲煎龙利Pan-Fried Flounder时菜鱼⽚Stir-Fried Fish Filets with Vegetable椒盐鱿鱼Crispy Squid with Spicy Salt时菜鱿鱼Stir-Fried Squid with Vegetable豉椒鱿鱼Sautéed Squid with Peppers in Black Bean Sauce宫保鱿鱼Kung Pao Squid辣酱蒸鲜鱿Steamed Squid in Chili Sauce⾖苗⼤虾Sautéed Shrimps with Pea Sprouts上海油爆虾Stire-Fried Shrimps, Shanghai Style虾仁跑蛋Shrimp Omelet⿊椒鱼贝Sautéed Scallops in Black Pepper Sau ce糖醋鱿鱼Sweet and Sour Squid炒⼩卷Sautéed Squid Rolls炒⼤蛤Sautéed Fresh Clams九重鲜鲍Sautéed Fresh Abalone with “Nine Layer Tower” (a Kind of Spearmint)煎鲳鱼Pan-Fried Pomfret马鲛鱼Pan-Fried Mackerel蛋黄明虾Deep-Fried Prawns with Egg Yolk如意鳗卷Deep-Fried Eel Rolls葱烧鱼⽚Braised Fish Filets with Scallion姜丝鱼⽚Braised Fish Filets with Ginger Slices殷豉鱼⽚Braised Fish Filets in Taiwan Black Bean Sauce咖喱焗鲟Baked Sturgeon in Curry Sauce菠萝虾球Sautéed Prawn with Pineapple咸菜虾仁Sautéed Shelled Shrimps with P reserved Vegetable⾖苗虾仁Sautéed Shelled Shrimps with Pea Sprouts虾仁焖⾖腐Shelled Shrimps Simmered with Tofu殷豉炒蚵Stir-Fried Mussels with Taiwan Black Bean Sauce葱烧鳗鱼Braised Eel with Scallion三杯中卷Squid Rolls with Three Cups Sauce三杯鳗鱼Eel with with Three Cups Sauce酥炸蚵卷Deep-Fried Crispy Mussel Rolls紫菜虾卷Seaweed Rolls Stuffed with Shrimp⽟带⼲贝酥Fried Scallops with Crispy Taro Strips and Vegetables 蚝油鲍脯Sautéed Sliced Abalone in Oyster Sauce 凤城煎鱼脯Fried Salted Fish Filets川归烧酒虾Stewed Shrimps with Ligustici Rhizome, Tangkuei and Other Medicinal Herbs⽶酱炒蛏⾁Sautéed Fresh Clam with Seasoning Sauce⾲黄鳝⽚Sautéed Eel Slices with Hotbed Chives红鲟⽶糕Steamed Red Sturgeon with Sticky Rice桂花炒⼲贝Sautéed Scallops with Osmanthus Sauce⾖瓣烧⼤黄鱼Braised Yellow Croaker in Bean Sauce炒⼭⽠仔Stir-Fried Baby Clams⾖酥鳕鱼Steamed Codfish with Savory Crispy Beans椒盐鳕鱼Deep-Fried Codfish with Spicy Salt椒盐有头虾Deep-Fried Shrimps with Spicy Salt油爆虾Stir-Fried Shrimps殷豉炒⾁蟹Sautéed Hardshell Crab in Taiwan Black Bea n Sauce桂花炒⾁蟹Sautéed Hardshell Crab with Osmanthus Sauce咖喱焗⾁蟹Baked Hardshell Crab with Curry⾖酱炒⾁蟹Sautéed Hardshell Crab with Soy Bean Paste咸蛋黄炒⾁蟹Sautéed Hardshell Crab with Salted Egg Yolk殷豉炒珍宝蟹Sautéed Jumbo Crab in Taiwan Black Bean Sauce桂花炒珍宝蟹Sautéed Jumbo Crab with Osmanthus Sauce咖喱焗珍宝蟹Baked Jumbo Crab with Curry⾖酱炒珍宝蟹Sautéed Jumbo Crab with Soy Bean Paste咸蛋黄珍宝蟹Sautéed Jumbo Crab with Salted Egg Yolk豉汁蒸⽩鳝Steamed Eel with Black Bean Sauce清蒸⽩鳝Steamed Eel如意炸⽩鳝Deep-Fried Eel⼤蒜烧⽩鳝Braised Eel with Garlic川汁烧⽩鳝Stewed Eel in Gravy, Sichuan Style⽩灼⽣中虾Scalded Prawns蒜蓉开边蒸⽣中虾Steamed Prawns with Chopped Garlic药味炖⽣中虾Simmered Prawns with Medicinal Herbs盐酥⽣中虾Baked Prawns with Salt奶油⽯头焗⽣中虾 Baked Prawns in Stones with Fresh Cream咖喱串烧⽣中虾 Prawns Kebab with Curry鹭⾹焗⽣中虾 Baked Prawns with Mixed Flavor清蒸⽯斑(桂鱼、左⼝鱼、鲈鱼、加吉鱼、鳟鱼) Steamed Sea Bass(Mandarin/ Flatfish/ Perch/ Sea Bream/ Bulltrout)油浸⽯斑(桂鱼、左⼝鱼、鲈鱼、加吉鱼、鳟鱼) Marinated Sea Bass (Mandarin/ Flatfish / Perch/ Sea Bream/ Bulltrout）in Oil 醋烹⽯斑(桂鱼、左⼝鱼、鲈鱼、加吉鱼、鳟鱼) Fried Sea Bass（Mandarin / Flatfish / Perch/ Sea Bream/ Bulltrout）with Vinegar Sauce豉汁蒸⽯斑(桂鱼、左⼝鱼、鲈鱼、加吉鱼、鳟鱼) Steamed Sea Bass （Mandarin/ Flatfish / Perch/ Sea Bream/ Bulltrout）with Black Bean Sauce红烧⽯斑(桂鱼、左⼝鱼、鲈鱼、加吉鱼、鳟鱼) Braised Sea Bass (Mandarin/ Flatfish / Perch/ Sea Bream/ Bulltrout)in Brown Sauce五柳烧⽯斑(桂鱼、左⼝鱼、鲈鱼、加吉鱼、鳟鱼) Braised Sea Bass(Mandarin/Flatfish/ Perch/ Sea Bream / Bulltrout）with Trimmings青蒜⾖油烧⽯斑(桂鱼、左⼝鱼、鲈鱼、加吉鱼、鳟鱼) Braised Sea Bass(Mandarin/Flatfish / Perch/ Sea Bream/ Bulltrout)with Green Garlic鳟鱼刺⾝ Sliced Raw Bulltrout豉汁蒸九孔 Steamed Abalone with Black Bean Sauce蒜蓉蒸九孔 Steamed Abalone with Chopped Garlic葱油九孔 Abalone in Scallion Oil⾹糟焗龙虾 Baked Lobster in Rice Wine Sauce奶油焗龙虾 Baked Lobster with Fresh Cream酱爆龙虾 Stir-Fried Lobster with Soy Bean Paste⽣蒸龙虾 Steamed Lobster三鲜海参 Sea Cucumber with Three Delicacies⽩扒鱼肚 Braised Fish Maw in White Sauce⼭东浓汁鱼翅捞饭Shan Dong Shark’s Fin in Soup with Stewed Rice鲍汁海鲜烩饭 Seafood and Rice in Abalone Sauce黄焖鱼翅Braised Shark’s Fin in Yellow Wine Sauce全家福 Stewed Assorted Delicacies⼲焅鱼翅Stewed Shark’s Fin⽩扒鱼翅Braised Shark’s Fin in White Sauce红扒鱼翅Braised Shark’s Fin in Brown Sauce烧⼭药海参 Braised Sea Cucumber with Chinese Yam葱烧海参鲍鱼 Braised Sea Cucumber and Abalone with Scallion葱烧海参⽜蹄筋 Braised Sea Cucumber and Ox Tendon with Scallion烧虾球海参 Stewed Sea Cucumber and Shrimp Balls醋椒活草鱼 Consommé of Grass Carp with Vinegar and Pepper, Live Style 糟溜活桂鱼 Sautéed Mandarin Fish with Rice Wine Sauce, Live Style清炒⼤龙虾 Sautéed Lobster椒盐基围虾 Deep-Fried Shrimps with Spicy Salt清炒虾仁 Sautéed Shelled Shrimp⼲烧虾仁 Dry-Braised Shelled Shrimp⾖豉⼤龙虾 Stir-Fried Lobster with Black Bean Sauce百合虾球 Sautéed Prawn with Lily Bulbs⼲烧虾球 Dry-Braised Prawn炸烹虾球 Quick-Fried Prawn with Sauce⾖豉虾球 Stir-Fried Prawn with Black Bean Sauce翡翠虾球 Stir-Fried Prawn with Vegetables炸凤尾虾 Deep-Fried Phoenix-Tailed Prawns扒鱼肚⽩菜⼼ Sautéed Fish Maw with Chinese Cabbage扒鱼肚油菜⼼ Sautéed Fish Maw with Shanghai Greens蚝油⼩鲍 Sautéed Abalone with Oyster Sauce扒鲍鱼菜⼼ Sautéed Abalone with Shanghai Greens扒四宝 Sautéed Four Delicacies in Sauce软炸虾仁 Soft-Fried Shrimps with Egg糟烩虾仁 Braised Shelled Shrimps with Rice Wine Sauce兰花双味虾仁 Stir-Fried Two Taste Shelled Shrimps with Broccoli清炒鲍贝 Sautéed Abalone and Scallop芙蓉三鲜 Three Delicacies with Egg White双味软炸鲜贝 Soft-Fried Scallop in Two Taste炸烹鲜贝 Quick-Fried Scallop with Sauce清炒贝仁 Sautéed Scallops赛螃蟹 Crab-Flavor Fish芫爆鳝鱼⽚ Sautéed Eel Slices with Coriander糟溜鳕鱼 Sautéed Codfish Filets with Rice Wine Sauce咭汁鱼⽚ Stir-Fried Fish Filets in Catsup糟溜三⽩ Sautéed Three White Slices (Chicken, Fish and Bamboo Shoots) with Rice Wine Sauce 爆炒鳝鱼丝 Stir-Fried Shreded Eel醋椒活桂鱼 Consommé of Mandarin Fish with Vinegar and Pepper, Live Style葱油活桂鱼 Steamed Mandarin Fish with Scallion Oil, Live Style⼭东家常焖桂鱼 Braised Mandarin Fish in Brown Sauce, Shandong Style葱油泼多宝鱼 Steamed Turbot with Scallion Oil葱油泼⽛⽚鱼 Steamed Olive Flounder with Scallion Oil⼲烧⽛⽚鱼 Dry-Braised Olive Flounder in Brown Sauce葱油泼⽯斑鱼 Steamed Sea Bass with Scallion Oil清蒸闸蟹 Steamed River Crab罐焖鸭丝鱼翅Stewed Shark’s Fin with Shredded Duck刺参扣鸭掌 Braised Duck Feet with Sea Cucumber鸭汁鲜凫乌龙 Braised Duck Meat with Sea Cucumber鸭汤醋椒鱼 Vinegar-Flavored Braised Mandarin Fish in Duck Bone Soup鱼⾹明虾球 Yu-Shiang Prawns (Sautéed with Spicy Garlic Sauce)⾹辣脆鳝 Deep-Fried Eel in Hot Spicy Sauce⽼醋蛰头 Jellyfish with Black Vinegar王府稣鱼 Deep-Fried Fish with Soya Sauce家常臊⼦海参 Stir-Fried Sea Cucumber and Minced Pork in Chili Bean Paste宫保带⼦ Kung Pao ScallopsXO酱鲜椒煎带⼦ Fried Scallops with XO Sauce清汤⽵荪海参 Braised Bamboo Fungus and Sea Cucumbers桂鱼（⼲烧，清蒸，酸汤，椒盐） Mandarin Fish(Dry-Braised with Chili Sauce/Steamed/ Boiled in Sour-Soup/Fried with Spicy Salt)东坡银鳕鱼 Steamed Codfish with Preserved Vegetables草鱼（⼲烧，清蒸，⽔煮，酸菜） Grass Carp(Dry-Braised with Chili Sauce/ Steamed/ Poached/ Boiled with Pickled Cabbage and Chili)宫保⼤虾⾁ Kung Pao Prawn Meat鱼⾹⼤虾⾁ Yu-Shiang Prawn Meat (Sautéed with Spicy Garlic Sauce)顶级6头鲍/王府极品鲍/王府⼀品鲍 Braised Supreme Abalone蟹黄⾦钩翅Shark’s Fin Soup with Crab Roe泡菜鱼翅羹Shark’s Fin Soup with Pickles⾁末辽参 Braised Sea Cucumber with Minced Pork鲍汁扒裙边 Braised Soft Turtle Rim with Abalone Sauce浓汤裙边 Turtle Rim Soup浓汤鱼唇 Fish Lips Soup浓汤四宝 Seafood Soup青元烩鲜虾 Braised Prawns with Peas酸辣蜇头花 Hot and Sour Jellyfish辣炒墨鱼⽵百叶 Stir-Fried Spicy Cuttlefish and Tofu Skin⽔煮明虾 Poached Prawns椒⾹鳝段 Stir-Fried Eel with Peppers锅巴海三鲜 Sizzling Assorted Seafood with Crispy Rice板栗烧鳝段 Braised Eel with Chestnuts碧绿椒⿇鱼肚 Braised Fish Maws and Vegetables with Pepper and Chili 上汤焗龙虾 Lobster Poached in Chicken Consommé蒜蓉蒸龙虾 Steamed Lobster with Chopped Garlic椒盐蟹 Fried Crab with Spicy Salt咖喱蟹煲 Curry Crabs en Casserole菜远虾球 Sautéed Prawn with Shanghai Greens点桃虾球 Walnut Shrimps油泡虾球 Crystal Prawn柠檬虾球 Sautéed Prawn with Lemon四川虾球 Stir-Fried Prawn, Sichuan Style⾖瓣酱鲜鱿 Sautéed Squid with Soy Bean Paste⾲王象拔蚌 Sautéed Chive with Geoduck Clam⾲王花枝⽚ Sautéed Chive with Squid豉汁炒三鲜 Sautéed Mixed Seafood with Black Bean Sauce马拉盏炒鱿鱼 Sautéed Squid with Shrimp Paste双菇鲜带⼦ Sautéed Fresh Scallop with Mushrooms豉汁炒⼤蚬 Sautéed Clam with Black Bean Sauce葱姜⽣蚝 Sautéed Oyster with Ginger and Scallion豉汁炒青⼝ Sautéed Mussel with Black Bean Sauce豉汁⾖腐蒸带⼦ Steamed Scallop and Tofu in Black Bean Sauce清蒸蒜蓉带⼦ Steamed Scallop with Chopped Garlic豉汁煎焗塘虱 Pan-Fried Catfish with Black Bean Sauce蒸⾦钱⽚塘虱 Steamed Catfish辣汁串烧鱼 Fish Kebab with Chili Sauce西兰炒雪鱼球 Sautéed Codfish Balls with Broccoli菜远⽯斑球 Sautéed Sea Bass Balls with Shanghai Greens油泡⽯斑球 Fried Sea Bass Balls川味⽯斑球 Sea Bass Balls, Sichuan Style咕噜⽯斑球 Sweet and Sour Sea Bass Balls鱼腐扒菜胆 Braised Fish Curd with Shanghai Greens菜胆肘⼦炖海中宝 Double-Boiled Fish Maw, Sea Cucumber and Ham with Cabbage 冬草花炖海星 Stewed Starfish with Aweto洋葱煮鱼 Boiled Fish with Onion⼲炸多春鱼 Deep-Fried Shisamo榄仁炒鱼环 Sautéed Minced Dace with Olive Seeds京酱龙虾球 Lobster Balls in Sweet Bean Sauce酱油蟹 Fried Crabs with Soy Sauce醋溜蟹 Sautéed Crabs with Sour Sauce清汤蟹⾁ Crab Meat in Broth⿊椒鳝球 Sautéed Eel Balls with Black Pepper⾹辣芙蓉鱼 Spicy Fish Filets with Egg White⽔煮鱼 Fish Filets in Hot Chili Oil⾹煎黄板刁 Pan-Fried Catfish锅仔鱼籽 Stewed Fish Roe清蒸武昌鱼 Steamed Wuchang Fish红烧带鱼 Braised Ribbonfish in Brown Sauce酸汤鱼 Fish in Sour Soup百花酿露笋 Steamed Asparagus with Minced Shrimp⽯钵XO酱⽔晶粉 Braised Sheets of Starch with XO Sauce in Stone Pot 翅汤青⽠虾球Cucumber and Prawn in Shark’s Fin SoupXO酱爆北极裙 Quick-Fried Fringe Shell with XO Sauce蜜⾖百合炒鱼菘 Sautéed Fish Floss with Sweetened Beans and Lily Bulbs ⽯钵蟹黄⾖腐 Stewed Crab Roe and Tofu in Stone Pot芥兰鲜鱿 Sautéed Squid with Chinese Broccoli花椒甲鱼 Turtle with Sichuan Pepper泡椒甲鱼 Turtle with Pickled Peppers酸辣鲶鱼 Hot and Sour Catfish糊辣基围虾 Fried Shrimp with Hot Pepper铁板饼⼦焖鱼 Pancake with Braised Fish⽊⽠鱼翅Shark’s Fin with Papaya蚝皇鲍鱼 Braised Abalone in Oyster Sauce鲍汁扒鲍贝 Braised Abalone in Abalone Sauce⿊椒蚕⾖炒双鲍 Sautéed Abalones with Black Pepper and Broad Beans 西法⼤虾 Prawns Cooked in Western Style 澳带烩鱼肚 Braised Fish Maw with Scallops⾲⾹武昌鱼 Wuchang Fish with Leeks腰果鲜虾仁 Sautéed Shelled Shrimps with Cashew Nuts烤鲶鱼 Roasted Fresh Catfish⽔煮鲜鱿 Fresh Squid in Hot Chili Oil酸辣鳝丝 Hot and Sour Shredded Eel野⼭珍鲈鱼 Perch with Mushrooms清蒸⼤闸蟹 Steamed Dazha Crabs⽩灼虾 Scalded Prawns醉蟹 Liquor-Soaked Crabs太⽩⽵篓虾 Taibai Prawns in Bamboo Basket海参锅巴 Sea Cucumber with Crispy Rice鸡茸鱼翅Shark’s Fin with Minced Chicken松⼦黄鱼 Yellow-Fin Tuna with Pine Nuts红油鱼肚 Fish Maw in Chili Sauce茄汁鱼⽚ Fish Filets with Tomato Sauce黄酒脆⽪虾仁 Crispy Shrimps with Yellow Wine Sauce。

酸辣汤菜谱制作过程中英文对照版材料- 250克瘦肉，切丝- 100克木耳，泡软切丝- 50克香菇，切丝- 50克豆芽- 50克胡萝卜，切丝- 50克韭菜，切段- 2个鸡蛋，打散- 适量盐- 适量白胡椒粉- 适量醋- 适量香菜，切碎做法1. 将瘦肉丝用适量盐和白胡椒粉腌制15分钟。

2. 将水烧开，将腌制好的瘦肉丝加入水中焯水，捞出备用。

3. 锅中热油，加入泡软的木耳、香菇、豆芽和胡萝卜，炒熟炒香。

4. 加入适量盐和白胡椒粉调味。

5. 加入适量清水，稍煮一会，让味道融合。

6. 加入煮熟的瘦肉丝和韭菜，继续煮片刻。

7. 缓慢倒入打散的鸡蛋，搅拌均匀，煮至鸡蛋熟透。

8. 加入适量醋，根据个人口味调整酸度。

9. 撒上香菜碎即可。

Ingredients- 250g lean meat, shredded- 100g wood ear mushrooms, soaked and shredded- 50g shiitake mushrooms, shredded- 50g bean sprouts- 50g carrot, shredded- 50g chives, diced- 2 eggs, beaten- Salt, to taste- White pepper powder, to taste- Vinegar, to taste- Chopped coriander, for garnishInstructions1. Marinate the shredded lean meat with salt and white pepper powder for 15 minutes.2. Bring a pot of water to a boil and blanch the marinated lean meat in it. Remove and set aside.3. Heat oil in a wok, add the soaked wood ear mushrooms, shiitake mushrooms, bean sprouts, and carrot. Stir-fry until cooked and fragrant.4. Season with salt and white pepper powder to taste.5. Add some water and let the flavors integrate for a while.6. Add the cooked lean meat and chives, and continue cooking for a moment.7. Slowly pour in the beaten eggs and stir until the eggs are fully cooked.8. Add vinegar to taste and adjust according to personal preference for sourness.9. Sprinkle with chopped coriander and serve.。

【⾷全⾷美】闽菜之《榨菜汆海蚌》闽菜之榨菜汆海蚌原创 2017-05-26 刘家私享刘会健刘家私享闽菜研习中⼼闽菜，是以福州菜为代表性的福建风味菜肴。

⼤多数⼈对闽菜的见解，停留在佛跳墙，荔枝⾁等脍炙⼈⼝的早已驰名中外的福建名菜。

当然，鸡汤汆海蚌，也是⼀道流传颇为⼴泛的闽菜。

其实海蚌在闽菜⾥的烹饪⽅法绝对不只是汆这⼀种技法，还有诸如椒盐海蚌，⽩炒海蚌尖，糟汁汆海蚌等等。

今天，我开篇为⼤家讲解⼀道闽菜⾥极其少见的榨菜汆海蚌。

其实，海蚌还有个别称“西施⾆”。

那就有很多票朋友会问，为什么我们去海鲜酒楼点餐的时候，西施⾆是⿊⾊的贝类呢（如上图）。

我只能说，上图确实也是西施⾆，⾄少我学厨开始，就是这么叫的。

今天说的西施⾆，可以追溯到春秋战国时期的典故。

西施断⾆跳江后，被⼀海蚌接住，，，，，，，，，，我们今天暂且不表此事，我再发⼀张海蚌破壳后的图⽚，确实形似⼈⾆。

其实西施⾆只是海蚌的别名，我前⽂提了这么多，只是为了让⼤家知道，海蚌还有这⼀别名，仅此⽬的。

⾔归正传，某⽇凌晨研习闽菜⾄三点，困意阵阵袭来，当抽完最后⼀根烟准备休息时，偶然看到某闽菜古籍上，⼀道榨菜海蚌赫然眼前，顿时困意全消。

海蚌，海中珍品。

榨菜，早餐配菜。

这是两个完全毫⽆交集的⾷材，我当晚就决定⼀定要还原这道古⽼的闽菜。

榨菜⽤清⽔洗净后，为了飘去本⾝的咸味，我将此物⼀切为多等分，⽤清⽔冲⾄剩下百分五⼗的咸味后，再⽤冷⽔下锅焯⽔5分钟。

为了给海蚌增鲜，我不得不承认我借鉴了鸡汤海蚌的技法，⽤鸡汤和榨菜⼀起⼩⽕慢煲。

其实做这道菜让我为难了很久，如果⼀味去除榨菜的咸味，那必定会损失了榨菜本⾝的风味，那榨菜在这道菜⾥，就失去了存在的意义。

如果要最⼤限度的保持榨菜风味，必定造成汤头太咸，榨菜风味盖过鸡汤和海蚌的鲜度。

经过了⼏个⼩时的激烈思想⽃争，我把榨菜切为拳头⼤⼩的块状，⽤清⽔漂⾄⼀半咸度后，再⽤⽼母鸡⼩⽕慢煲，整汤不加任何咸味调料，⼒求鸡汤即保持咸鲜味，⼜保持榨菜特有的风味。

宫保鸡丁菜谱制作过程中英文对照版材料：- 鸡肉：500克- 辣椒：4个- 葱姜蒜：适量- 花生米：适量调料：- 料酒：适量- 酱油：适量- 糖：适量- 盐：适量- 鸡精：适量- 醋：适量- 淀粉：适量- 清水：适量制作步骤：1. 鸡肉切丁，用料酒、酱油、糖和盐腌制均匀。

2. 辣椒切小段，葱姜蒜切末。

3. 将腌制好的鸡肉用淀粉拌匀。

4. 锅中热油，放入花生米炒香，捞出备用。

5. 锅中留底油，放入葱姜蒜爆炒。

6. 加入切好的辣椒段继续翻炒。

7. 放入腌制好的鸡肉翻炒至变色。

8. 加入适量的酱油、糖、鸡精和盐继续翻炒。

9. 加入清水煮沸，收汁后加入醋翻炒均匀。

10. 最后加入炒香的花生米，翻炒均匀即可。

宫保鸡丁制作过程英文对照版：- Ingredients:- Chicken: 500g- Chili: 4- Scallion, ginger, garlic: as needed- Peanuts: as needed- Seasonings:- Cooking wine: as needed- Soy sauce: as needed- Sugar: as needed- Salt: as needed- Chicken powder: as needed- Vinegar: as needed- Starch: as needed- Water: as needed- Preparation Steps:1. Cut the chicken into small pieces, marinate with cooking wine, soy sauce, sugar, and salt.2. Cut the chili into small sections, finely chop the scallion, ginger, and garlic.3. Mix the marinated chicken with starch evenly.4. Heat oil in a pan, sauté the peanuts until fragrant, then remove and set aside.5. Leave some oil in the pan, sauté the chopped scallion, ginger, and garlic.6. Add the cut chili sections and continue stir-frying.7. Add the marinated chicken and stir-fry until it changes color.8. Add an appropriate amount of soy sauce, sugar, chicken powder, and salt, and continue stir-frying.9. Add boiling water, simmer until the sauce thickens, then add vinegar and stir-fry evenly.10. Finally, add the sautéed peanuts, stir-fry evenly, and it's ready to serve.。

炖鸡汤的步骤英语作文Chicken soup is a classic comfort food that has been enjoyed by people all over the world for centuries. It is not only delicious but also highly nutritious, providing a range of health benefits. Whether you're feeling under the weather or simply craving a warm and soothing meal, a bowl of homemade chicken soup can be the perfect solution. In this essay, we will explore the step-by-step process of creating a delicious and satisfying chicken soup from scratch.The first step in making chicken soup is to gather all the necessary ingredients. You will need a whole chicken or a combination of chicken parts, such as thighs, drumsticks, and wings. Additionally, you will need a variety of vegetables, including onions, carrots, celery, and garlic. You may also want to include other herbs and spices, such as parsley, thyme, bay leaves, and black pepper, to enhance the flavor of the soup.Once you have all the ingredients, the next step is to prepare the chicken. Begin by rinsing the chicken under cold water and patting it dry with paper towels. If you are using a whole chicken, you maywant to remove the giblets and neck, which can be used to make a flavorful stock. Next, place the chicken in a large stockpot or Dutch oven and cover it with cold water.Now, it's time to start the cooking process. Bring the water to a boil over high heat, then reduce the heat to medium-low and let the chicken simmer for about 45 minutes to an hour, or until the meat is cooked through and the juices run clear. During this time, you may want to skim any foam or impurities that rise to the surface of the pot.While the chicken is simmering, you can prepare the vegetables. Peel and chop the onions, carrots, and celery into bite-sized pieces. Mince the garlic cloves. Once the chicken is cooked, carefully remove it from the pot and set it aside to cool slightly. Then, add the chopped vegetables to the pot and let them simmer in the chicken broth for about 15-20 minutes, or until they are tender.As the vegetables are cooking, you can start shredding or cutting the chicken meat into bite-sized pieces. You can either do this with your hands or use a pair of forks to pull the meat apart. Once the vegetables are tender, add the shredded chicken back to the pot and stir to combine.At this point, you can season the soup to taste. Add the desiredamount of salt, pepper, and any other herbs or spices you would like to use. You may also want to add a splash of lemon juice or a teaspoon of vinegar to brighten the flavors.The final step in making chicken soup is to let it simmer for an additional 10-15 minutes, allowing the flavors to meld together. During this time, you can prepare any additional garnishes or accompaniments, such as chopped parsley, sliced green onions, or crusty bread.Once the soup is ready, ladle it into bowls and serve it hot. The aroma of the simmering chicken and vegetables will fill your kitchen and create a sense of comfort and nourishment. Chicken soup is not only a delicious meal but also a versatile dish that can be enjoyed in a variety of ways. It can be served as a main course, a side dish, or even a light lunch.In conclusion, making homemade chicken soup is a simple yet rewarding process that can provide a wealth of health benefits and culinary satisfaction. By following the steps outlined in this essay, you can create a delicious and comforting soup that will warm your soul and nourish your body. Whether you're feeling under the weather or simply craving a cozy and comforting meal, a bowl of homemade chicken soup is sure to hit the spot.。

葱烧海参Braised Sea Cucumber with Scallion onions主料：水发小海参1000克Mainingredients:1000 g little water soaked sea cucumber辅料：精盐2克，大葱105克，味精 3.5克，青蒜15克，湿淀粉 10克，姜末5克，鸡汤700克、姜汁27.5克，糊葱油50克，白糖27.5克，熟猪油150克（约耗75克），酱油12.5克，绍酒15 克Accessories:2 g refined salt, 105 g green onions, 3.5 g MSG , 15 g garlic,10 g wetstarch ,5 g ginger minces, 700 g chicken soup,27.5 g ginger juice ,50 g onion paste oil, 27.5 g sugar,150 g cooked lard( about consumption of 75 g ), 12.5 g soy sauce,15 g yellow rice wine制作过程 production process 1、将水发嫩小海参洗净，整个放入凉水锅中，用旺火烧开，约煮5分钟捞出，沥净水，再用300克鸡汤煮软并使其进味后沥净鸡汤。

把大葱分别切成长5厘米的段（100克）和末（5克）。

青蒜切成长3.3厘米的段。

1,wash clean water soaked tender little sea cucumber, put the whole into the cold water pot ,boiled on exuberant fire, remove after cooking for 5 minutes, drain water, add 300 g chicken soup cookedsoft,after making into taste , drain the chicken soup. cut onions into 5 cm long segments ( 100 g ) and minces ( 5 g ). cut Garlic into 3.3 cm long segments.2、将炒锅置于旺火上，倒入熟猪油，烧到八成热时下入葱段，炸成金黄色时炒锅端离火中，葱段端在碗中，加入鸡汤100 克、绍酒5克、姜汁2.5克、酱油2.5克、白糖2.5克和味精1克，上屉用旺火蒸1至2分钟取出，滗去汤汁，留下葱段备用。

象拔蚌北菇鸡汤的做法
象拔蚌北菇鸡汤的做法详细介绍
更新于：2015-4-9 21:48:45
分享象拔蚌北菇鸡汤的做法，让更多人知道
象拔蚌北菇鸡汤的简介及特色
健脾开胃，滋阴明目，养颜补益。

菜系及功效：美容菜谱
象拔蚌北菇鸡汤的制作食材：
急冻象拔蚌300克，嫩鸡项1只500克，北菇50克，红枣4枚，生姜1片。

象拔蚌北菇鸡汤的做法详细步骤
嫩鸡项洗净，放入滚水中滚5分钟，捞起洗净。

象拔蚌解冻，放入滚水中滚5分钟，取出洗净。

北菇用水浸透去蒂。

红枣洗净去核。

将所有用料放入炖盅内，加入适量的水，隔水炖约4小时，加入幼盐调味供用。