茶碗蒸(鸡蛋虾仁)

2024-06-17 08:58:44 93

茶碗蒸(鸡蛋虾仁)
日料茶碗蒸与中国的炖蛋是一脉相承,主要区别就是在调味上有所不同。炖蛋是将蛋液与水混合,茶碗蒸则用出汁替代水,这也是茶碗蒸最重要的风味来源。跟炖蛋一样,茶碗蒸也是一道最能考验入厨者细心和耐心的菜肴,虽然食材和烹调过程都比较简单,但是要做出美轮美奂如凝脂美玉一般的视觉效果,却需要相当的钻研精神和细致入微的观察能力。这也是茶碗蒸的魅力所在,不但是视觉和味觉的极致享受,更是一个修身养性升华自我的过程。

Details of ingredients

  • 鸡大腿肉125克
  • 新鲜香菇2朵
  • 鸡蛋2个
  • 4只
  • 水萝卜嫩芽12片,用于装饰
  • 白果40克
  • 1/2茶匙
  • 出汁280克。可以买现成的出汁粉用水冲一下即可
  • 酱油10克
  • 味醂10克
  • 清酒5克

Technique

  • 难度中级
  • 工艺
  • 口味咸鲜
  • 时间二十分钟

Steps to make 茶碗蒸(鸡蛋虾仁)

  • 1.首先准备鸡肉和香菇。将125克鸡大腿肉切成1厘米见方的小块,撒入1/2茶匙盐,抓匀后腌制备用。跟鸡胸肉相比,鸡大腿肉对火候不是那么敏感,无须特别留意,更适合制作茶碗蒸。
  • 2.将2朵香菇洗净擦干,去掉香菇柄,切成2毫米厚的薄片备用。
  • 3.现在开始制作茶碗蒸的蛋液。取一只大玻璃碗,打入2只鸡蛋,用蛋叉搅打均匀。搅打的时候动作尽量轻柔缓和,这样可以减少混入气体的机会。蛋液中如果溶入较多气体,受热后会形成气泡,导致茶碗蒸内部产生孔洞,影响菜肴的外观品相。
  • 4.在蛋液中加入280克出汁,用蛋叉搅拌均匀。搅拌的时候动作尽量轻柔缓和,这样可以减少混入气体的机会。如果是用出汁粉,必须用煮沸过的水来冲,不能用自来水,否则里面溶解的气体受热后会在茶碗蒸内部产生孔洞,影响菜肴品相。加入10克酱油,10克味醂和5克清酒,搅拌均匀。
  • 5.搅拌过程中不可避免地会形成一些泡沫,去除这些泡沫最有效的办法就是过筛,泡沫基本都被拦截在筛网上。过筛之后,茶碗蒸的蛋液就做好了。
  • 6.取一只带盖的茶碗,把1/4的鸡丁铺在碗底,然后加入10克白果和1/4的香菇片。
  • 7.把1/4的蛋液倒进茶碗,最后放入一只去头、去壳但是保留尾部的虾。按照同样的顺序将另外三只茶碗蒸组装完毕。
  • 8.取一只蒸锅,把水大火煮沸。把茶碗蒸小心地移入蒸笼内。如果使用的是金属蒸笼,必须在茶碗底部垫上耐热的塑料板或者木板。否则热量会直接从金属蒸笼传导至茶碗,导致其温度迅速升高,茶碗蒸内部会产生很多孔洞。茶碗放进蒸笼后转为小火蒸18分钟,取出后放上3片水萝卜的嫩芽作为装饰就可以端上餐桌享用了。
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