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Pan-fried stuffed eggplant is a classic dim sum. This is my rendition with some of my favorite Japanese flavours, shiso and salted plum.
Check out the recipe on my IGTV & European Quality Pork’s channel!
今次我將呢種香港經典街頭小食煎釀茄子加以變化，用上高質素的歐洲豬梅頭扒製成肉碎釀茄子紫蘇天婦，蘸上紫蘇梅子汁，一於今晚煮比屋企人同朋友分享試試！
#EuropeanPork #Denmark #DanishPork #HongKongStreetSnack #Stuffedeggplant
This pork-stuffed eggplant recipe by Chef May Chow 🇭🇰 is good for a tasty snack, or a meal when served with rice 🍚✨
今日教大家煮
📌香草焗龍蝦
📌Butterfly cut 牛柳
📌花膠冰糖燉雪梨
🦞🦞🦞🦞🐄🐄🐄🐄（只限香港）
龍蝦尾凍肉資料👉https://bit.ly/3adssZ3
Whatsapp🔻90386920
🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻
SANISWISS 🇨🇭消毒除油除味（只限香港）
Whatsapp🔻https://wa.me/message/CTVOSX4BRU5PP1
✨✨✨✨✨✨✨✨✨✨
20201226 live Recipe ❤️❤️❤️
特別鳴謝Easycook 義工團😘😘😘
香草焗龍蝦及配菜
材料
📌 急凍龍蝦尾4隻(用雙手揸住龍蝦尾的兩邊屈幾下將它屈鬆像按摩一樣. 再用尖嘴剪刀在龍蝦尾的”背部”正中間位剪開殼，一直剪到最尾一格只要剪小小便停. 然後用手指伸入龍蝦尾的”底部”用力頂龍蝦肉出來，直至到尾段停止)
調味及醃料
📌 百里香
📌 黑胡椒少許
📌 鹽少許(不要太多因爲海鮮本身已經有咸味)
📌橄欖油少許
餡料
📌 鷹嘴豆- 1 罐(瀝乾水,用鑊漢乾。如果用生的豆,要浸過夜後及煮淋)
📌 菠菜或其他綠色菜用來做餡料的封口
配菜材料
📌矮瓜(茄子)一條(垂直切四片長片再在意中間打橫對半切)
📌車厘茄(對半切)
📌蒜蓉(素食者可用其他香草代表替)
📌 芝士(任何芝士都可以)
📌 鹽少許
📌 黑胡椒粉少許
做法
1.在每隻龍蝦尾的肉上面放些百里香再撒上黑胡椒粉和小小鹽調味。在上面噴少許橄欖油。
2.將鷹嘴豆塞入每個龍蝦尾的空殼中, 用菠菜做封口塞住那些鷹嘴豆餡在內
3.將塞好餡料的龍蝦尾放在氣炸鍋中, 用200°C焗9分鐘, 如果想脆些就焗10分鐘
4.配菜方面: 在焗架上, 放上茄子片再放車厘茄在面, 鋪上蒜蓉(如素食者可用其他香草代替)再在上面鋪上芝士,加少許鹽和黑胡椒粉調味，然後焗10分鐘。也可以選擇”煎”. 食用前先噴些橄欖油在面。完成。
(YouTube video starts at 7:40.)
Ingredients:
Lobster tails - 4 (Flex each lobster tail 5 times to massage it by holding both ends, cut the center of the top shell all the way to the fin with a pair of scissors, and stick a finger underneath the shell to loosen the meat, and gently place the meat on top of the shell. Pat dry.)
Seasoning ingredients:
Thyme - 4 small branches
Black pepper - to taste
Salt - to taste (but not too much because seafood has its own saltiness)
Olive oil
Stuffing ingredients:
Chickpeas - 1 can (drain out the water and pan fry a bit for drier texture or buy raw, soak overnight and cook until tender)
Spinach - or any greens to stuff the lobster tails
Side dish ingredients:
Eggplant - 1 (sliced vertically and into halves)
Cherry tomatoes - cut into halves
Garlic - minced or use herbs for vegetarian
Cheese - of your choice
Salt - to taste
Black pepper - to taste
Methods:
1. Place a branch of thyme on each of the lobster tails. Sprinkle with black pepper and salt to taste. Spray a layer of olive oil on top.
2. Stuff each lobster tail with chickpeas inside the hollow shell. Seal off the stuffing with spinach.
3. Place stuffed lobster tails in the air fryer and cook for 9 minutes or 10 minutes for crispier texture at 200C (392F).
4. On a rack, place eggplant slices, cherry tomato, minced garlic or herbs for vegetarian, sprinkle cheese on top, add salt and black pepper to taste, and air fry for 10 minutes. Optional to bake, or pan fry them. Spray a layer of olive oil before serving.
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花膠冰糖燉雪梨
材料:
韓國雪梨(大) 1個
細花膠筒 6、7條
川貝粉/碎 少量
冰糖 2粒
滾水 1/3杯
做法：
1. 花膠在前一晚預發:
花膠用水沖洗,然後放入滾水中、放入薑、酒一同煲至冧身後取出，洗乾淨花膠肚，用清水浸一晚，瀝乾水分備用；
2. 雪梨批皮、去心、切粒，放入燉煲內，加入沖洗過的冰糖、川貝粉花膠和杯1/3杯滾水，燉1至1個半小時便可食用。
English Version
Double Boiled Fish Maw “Chuan Bei“ with Pear and Rock Sugar
(YouTube video starts at 0:17.)
Ingredients:
Fish Maw - 3 (Soak overnight in a pot of boiled water with ginger and 1 tbsp of cooking wine. Put weights on top of fish maws to avoid floating. Rub clean the interior of each fish maw.)
Asian pear - 1 (Peel the skin, and diced into cubes.)
Chuan Bei powder - or crushed into powder
Rock sugar - 2 small pieces (Washed)
Hot water - ½ cup
Methods:
1. In a double boiler ceramic pot, add in Asian pear cubes, rock sugar, fish maw, and “Chuan Bei” powder, and put in the double boiler.
2. Cook for 1 hour.
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Butterfly Cut牛柳
材料
📌 厚切牛柳1件
📌 黑胡椒適量
📌 鹽適量
📌 橄欖油少許
📌 牛油少許
📌 蒜頭1粒
📌 Rosemary一小棵
醬汁材料
📌 黑胡椒少許
📌 柚子芥辣少許
📌 麵粉少許
📌 牛奶半杯
📌 水少許
📌 白醋少許
做法
1. 牛柳中間切開一半，但不要切到底，之後兩邊打開，做成蝴蝶形狀。
2. 準備碟，加入黑胡椒，鹽，把牛柳兩邊醃好。
3. 燒紅鑊，一定要燒紅，加入橄欖油，牛油，之後猛火煎牛柳，牛柳落鑊後不要郁動牛柳，直到煎到脆面，大約1分鐘，之後反轉再煎，放入蒜頭。按照自己喜歡熟度，上碟。
4. 鑊上放入rosemary稍為煎一煎，之後連同蒜頭放在牛柳上。
5. 鑊不用洗，稍為放涼，之後逐樣把醬汁材料一一落鑊煮滾，再加入碟上牛柳的肉汁一起煮滾，到自己喜歡的杰度熄火，最後把醬汁淋在牛柳上即成。
English Version
Butterfly Cut Beef Tenderloin
(YouTube video starts at 23:10.)
Ingredients:
Beef tenderloin - (butterfly cut by slicing the tenderloin in the middle. Make sure both sides are equal in thickness but DO NOT cut through. Spread both pieces out in the shape of a butterfly. This will cook evenly without overdone.)
Seasoning ingredients:
Black pepper - to taste
Salt - to taste
Olive oil
Butter
Garlic - 1 clove (Only remove the outer layer of the skin. Keep the papery skin intact.)
Rosemary - 2 sprigs
Sauce ingredients:
Black pepper - whole pieces
Yellow mustard with seeds - 1 tbsp
Milk - enough to make a sauce
All purpose flour - enough to thicken sauce
White vinegar - to taste (for tangy sour taste)
Salt - to taste
Sauce from the resting tenderloin
Hot water - to adjust the consistency of the sauce if necessary
Methods:
1. In a plate, add in black pepper, salt, and place one side of the butterflied beef tenderloin to marinate. Flip and marinate the other side.
2. Heat up a pan to very hot on HIGH heat. Add in olive oil, butter, beef tenderloin, and DO NOT touch it. Let it sit and sear to seal in the moisture.
3. Flip to the other side and do the same.
4. Add garlic and rosemary sprigs to the pan.
5. Remove the tenderloin once it reached your desired doneness. Transfer to a plate for it to rest and spoon hot butter over the tenderloin to baste it.
6. In the same pan with the leftover butter, add in whole black pepper, yellow mustard, a bit of all purpose flour, white vinegar, sauce from the resting tenderloin, and mix well. Set aside to serve with tenderloin.
2餸1湯套餐食譜：
蝦膠魚滑食材：
蝦1 磅(453克)
魚柳1磅(453克)
(可用任何魚柳)
切碎蝦米1/4杯
切碎馬蹄12杯
適量葱花
調味
鹽1/2茶匙
適量胡椒粉
粟粉2湯匙
1)*蝦膠魚滑雞肉餅：
蝦膠魚滑12安士(339g)
雞上髀10 oz(340克)
雞調味：
生抽1茶匙
蠔油1茶匙
適量胡椒粉
鹽1/4 茶匙
水1湯匙
粟粉1湯匙
2)* 釀茄子：
蝦膠魚滑10安士(283克)
茄子1磅(453克)
混合醬：
沙茶醬1 1/2湯匙
蠔油1/2湯匙
生抽1荼匙
糖1茶匙
水1/2杯
粟粉1茶匙
3)*生菜魚滑湯
蝦膠魚滑10安士(283克)
生菜10安士(290克)
適量薑
雞湯和蝦米水共6杯
2 sides & 1 soup combo：
Shrimp w/ fish paste ingredient：
1 lb(453g)shrimp
1 lb(453g)Fish fillet
(You can use any Fish fillet)
1/4 cup
Chopped dried shrimp
1/2 cup
Chopped water chestnuts
Some shallot
Flavor：
1/2 tsp salt
Some white pepper
2 Tbsp cornstarch
1)*Fried shrimp, fish & chicken patties：
12 oz(339g)
Shrimp w/ fish paste
10 oz(340g)
chicken thighs
Chicken flavor：
1 tsp soy sauce
1 tsp oyster sauce
Some white pepper
1/4 tsp salt
1 Tbsp water
1 Tbsp cornstarch
2)*Stuffed eggplant：
10 oz(283g)
shrimp w/ fish paste：
1 lb(453g)eggplant
Sauce mix：
1 1/2 Tbsp
Bull Head Barbecue Sauce
1/2 Tbsp
oyster sauce
1 tsp soy sauce
1 tsp sugar
1/2 cup water
1 tsp cornstarch
3)*Fish paste w/ romania lettuce soup：
10 oz(283g)
shrimp w/ fish paste
10 oz(290g)
Romania lettuce
Some ginger
Chicken broth & dried shrimp water total
6 cups
??+?多款2餸1湯套餐連結
More 2 sides & 1 soup recipe link⬇
https://www.youtube.com/playlist?list=PL17iZtEtit1ZReHiaqWt4kqTmQgsqBtHh
?BoBoKitchen video to link⬇
?寶寶滋味館所有影片連結⬇
https://www.youtube.com/channel/UCCrXv19nZEi95F0UZ-LyXDg.
#thaitanium #sdthaitay #whateverday #manueggplant
⬇️⬇️English recipe follows ⬇️⬇️
麪豉肉碎蒸茄子：
材料：
茄瓜1條
免治豬肉400克
處理：
1. 豬肉調味：
a. 生粉1茶匙
b. 糖1茶匙
c. 黃豆醬1湯匙
d. 蒜蓉1茶匙
e. 蠔油1茶匙
f. 油1茶匙
撈勻。
2. 茄子，中間1開2，然後再每件1開2。
3. 茄子，刀仔坑，容易熟和入味。
4. 鋪豬肉在茄瓜上。
烹調：
1. 大火煲滾1鑊水，大火蒸茄瓜10分鐘。
2. 預備：
a. 中火在鑊中燒熱油1茶匙。
b. 加入豉油1茶匙燒熱，熄火。
3. 茄子已蒸好，淋豉油上面。
4. 放芫荽，可享用。
Steam eggplant with meat sauce and soy bean sauce:
Ingredients:
Eggplant 1 log
Minced pork meat 400g
Preparation:
1. Season the pork:
a. Tapioca starch 1 tsp
b. Sugar 1 tsp
c. Soy bean sauce 1 tbsp
d. Garlic sauce 1 tsp
e. Oyster sauce 1 tsp
f. Oil 1 tsp
Mix well.
2. Eggplant, cut into 2 shares. Each share is to be divided into 2 Nos.
3. Eggplant, use a knife to make gaps on it. This is help the eggplant easy to be cooked well and absorb the sauce easily.
4. Put meat sauce on top of eggplant.
Steps:
1. Heat up a wok of water at high flame. Steam the eggplants for 10 minutes.
2. Prepare the sauce:
a. Heat up 1 tsp oil at medium flame in wok.
b. Heat up light soya sauce 1 tsp, turn off fire.
3. Eggplant has been already steamed well. Put the sauce on top.
4. Put coriander on top. Serve.
?蔬菜/ 瓜類??????系列)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_RN_2zErZLCtf21j9ZmsB23
Steamed Stuffed Eggplant with Minced Pork?Promotes Heart Health ❤️& Brain Health? Benefits Cholesterol Level?
