翡翠釀蝦茸

[b]翡翠釀蝦茸

[/b][size=4][color=purple][font=Verdana]

[b][img]http://hkheadline.com/recipe/images/food_01a_mi150%2811%29.jpg[/img]


[color=darkorange]簡介：  [/color][/b]      
想要蝦茸爽口彈牙，一定要用人手親自飊碎，打至起膠。

[color=darkorange][b]材料：[/b][/color]         
日本小黃瓜----- 2條
豬肉（切碎）---- 50克
鮮蝦肉 ----50克
瑤柱---- 80克
蝦米（剁碎）----50克
沙葛（切粒）----120克
白蘿蔔 ----50克
紅蘿蔔---- 40克
上湯---- 500毫升
蒜茸,芫荽,生粉---- 少許

[color=darkorange][b]製法： [/b][/color]
      
1. 燒熱鍋，加入少許油，炒香蒜茸。放入豬肉碎、蝦肉、瑤柱、蝦米碎、白蘿蔔、紅蘿蔔及沙葛略炒片刻，注入上湯，再用慢火煮30分鐘。
2. 先將黃瓜切成段。沸水加入鹽和油，放入黃瓜段燙約30分鐘，撈出，挖出一半的瓜肉，待用。
3. 蝦肉茸煮至濃後淋上生粉芡汁，再加入調味料拌勻。
4. 最後將蝦肉茸釀入黃瓜段內部即可。

[color=darkorange][b]調味： [/b][/color]
      
鹽, 胡椒粉---- 少許



STUFFED ZUCCHINI WITH MINCED PRAWNS

[color=darkorange]Ingredients：[/color]         
japanese zucchini 2
minced pork 50g
fresh prawn meat 50g
dried scallops 80g
dried shrimps 50g
yam bean 120g
white radish 50g
carrots 40g
supreme stock 500ml
minced garlic, coriander, cornflour little/e

[color=darkorange]Method：  [/color]      
1. Heat up wok, add in a little oil, stir fry minced garlic till fragrant. Stir fry minced pork, prawn meat, dried scallops, dried shrimps, white radish, carrots and yam bean lightly. Add supreme stock and cook for 30 mins over low heat.
2. Cut zucchini into segments. Add salt and oil into boiling water for 30 mins, and scoop out half of the pulp. Set aside.
3. Season and thicken the sauce with cornflour mixture to become filling.
4. Stuff the zucchini segments with the filling. May also garnish with carrot carving.

[color=darkorange]Seasoning：     [/color]   
salt, pepper little/e[/font][/color][/size]