Saturday, February 11, 2023

十全十美【盆菜】Poon Choi


【盆菜是一种混合了十几种食材的客家大菜,是源于香港新界元朗客家围村的传统菜式,深圳和香港新界的饮食习俗。是许多地区过年时的传统大菜】

今年除夕前我买好材料准备做盆菜团年饭时吃,结果却在除夕前染疫了。休整了十几天,算是完全痊愈了,趁元宵在即,就把盆菜做好,元宵节吃也很好哦!

Poon Choi is a type of Hakka dish made with more than a dozen of dishes/ingredients. It is a traditional dish from the Hakka Village in Yuen Long, New Territories, Hong Kong, and the eating customs of Shenzhen and the New Territories of Hong Kong. 

It is a traditional Chinese New Year dish in many regions.

I intended to make this dish for New Year's Eve this year, and bought the ingredients in preparation for the event. Just to find out that I contracted COVID-19 before New Year's Eve. 

After resting for more than ten days and is fully recovered. While it is still within the 15th days of CNY, I decided to complete my Poon Choi to celebrate Chap Goh Meh !


材料:
1/4 只 五香烧鸡
6-8 只 油爆虾
3 饭碗 鸡高汤
2-3 块 花胶
5-6 块 红烧香菇
1 罐 清汤/红烧鲍鱼 罐头
5-6 片 白菜叶 (切段)
半只 萝卜 切片

Ingredients:
3 Bowls of Chicken Stock/Soup
2-3 pieces of cooked Dried Fish Maw
5-6  Braised Mushrooms
1 Can of Abalone
5-6 pieces of Chinese Cabbage
1/2 Radish 

















1. 把所有材料都预先准备好,鸡高汤加入花胶和香菇煨好。

2. 把白菜帮子切段,叶子大片即可。萝卜削皮切大块。

3. 把白菜帮子和萝卜铺在盆底,白菜叶子铺上头。

4. 鸡高汤加两大勺炖猪蹄的汤汁,鲍鱼罐头里的高汤煮滚,鸡高汤之前已经调好味,所以不必另外调味。

1. Prepare all the dishes and ingredients in advance. Add fish maw and shiitake mushrooms to the chicken broth and simmer for 20-30 minutes.

2. Cut the Chinese cabbage into sections. Peel the radish and cut into large pieces.

3. Place the Chinese cabbage and radish at the bottom of  a cooping pot, and top with cabbage leaves.

4. Add two tablespoons of pig’s trotters gravy to the chicken broth. Add the liquid from canned abalone and bring to a boil. Season with salt as needed.


5. 依次把准备好的菜肴按自己喜欢的方式摆好。吃的时候把锅子/盆子放到炉子上,把刚刚煮好的鸡高汤倒入小火焖煮十分钟后即可开吃,全程不必熄火,底部的蔬菜吸了汤汁慢煮更好吃。

5. Arranged the prepared dishes in the pot in orders that you like. 

6. Place the pot over a stove, pour the chicken broth and heat at low heat and simmer for ten minutes before serving, heat as you eat like hotpot, the vegetables at the bottom will soak up the flavors of all the dishes and become tastier.




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