明星餸給最愛 陳爽炆花膠扒送丈夫
二人世界花膠扒
Lovers Fish Maw Steak
材料：
16頭巴西扎膠公(已浸發) 2塊
原木日本花菇10-12隻
芥蘭4條
北海道元貝(已浸) 6隻
南美洲螺頭(已浸) 6隻
薑、蔥少許（發花膠用）
雞湯 250毫升
蠔油 2湯匙
生抽 1湯匙
老抽 1茶匙
鹽及砂糖 適量
Ingredients:
2 pieces 16 head Brazil male fish maw, soaked
10-12 Dried natural shiitake mushroom, soaked
4 Chinese gai lan
6 Hokkaido dried scallop, soaked
6 South America conch, soaked
Ginger and Green onion (for soak and rinse)
250mL Chicken broth
2 tbsp Oyster sauce
1 tbsp Light soy sauce
1 tsp Dark soy sauce
Salt and Sugar to taste
事前準備：
1.將花膠沖洗，用開水浸泡3-4小時。用一個沒有油的鍋煮一鍋沸水，加入薑、蔥及花膠煮15-20分鐘。
2.熄火蓋上鍋蓋，等過夜(6-8小時)直到水涼至室溫。
3.將鍋裡的水倒掉，加入冰水蓋上，再放入雪櫃6-8小時。
4.同時將元貝、螺頭及花菇沖洗後用水浸泡。
Preparation:
1.Rinse the fish maw and soak in water to 3-4 hours. Use a clean pot (make sure with no grease) and bring the water to boil. Add the ginger, green onion and fish maw and cook it for 15-20 minutes.
2.Turn off the heat and cover the lid and let it sit for 6-8 hours until the water is at room temperature.
3.Drain the water and add cover with ice water, place in the fridge for 6-8 hours.
4.At the same time, rinse and soak the dried scallop, dried conch and dried mushroom.
做法：
1.將元貝及螺頭連浸泡的水，加入雞湯煮約30分鐘。
2.將芥蘭切去頭尾。
3.加入蠔油、生抽、老抽、鹽及砂糖煮成醬汁。
4.加入已發好的花膠扒及花菇煮15分鐘。
5.將另一鍋清水煮滾，加入芥蘭灼熟至軟腍。
6.將花膠、花菇及芥蘭上碟，最後淋上醬汁。
7.完成。
Directions:
1.In a pot, add the scallop and conch with the soaking liquid and chicken broth. Bring it to boil and cook it for 20-30 minutes.
2.Trim off the ends of the gai lan.
3.Add oyster sauce, light soy sauce, dark soy sauce, salt and sugar to make a sauce.
4.Add the fish maw and mushroom and cook it for 15 minutes.
5.In another pot, bring the water to boil and cook the Chinese gai lan until tender.
6.Place the fish maw, mushroom and gai lan on the plate, pour the sauce over.
7.Ready to serve.
小貼士：
花膠汁烹煮時會收水變稠，如果太稀可加入少許生粉才上碟。這道菜建議配白飯和紅酒，好味又健康。
Tips:
The fish maw sauce will getting thicker while cooking. But if too think then add some corn starch water before serve. This dish recommended pair with rice and red wine, it is healthy and delicious.
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