Wednesday, 19 March 2008

我其实想告诉你扁尖并不是筍乾。

第一次看到扁尖是在上海蒲东的菜市里,它像是被拍扁的嫩笋,笋的表面有一层薄薄的盐,跟晒干的筍乾可是两回事,那时候的印象并不深刻;没料到第二天和A5在南京路附近的一家餐厅里再次遇上了,看到餐牌里写着冬瓜扁尖鸡汤,我一时好奇,虽然点了不少的菜,但还是贪心的再要了一份,结果我和A5食过一口后都同声说好。
你知道吗?上海人稱此种筍乾為「扁尖」,因為扁尖的做法是將竹筍只取筍尖的部位,通常是用烏雞筍、白雞筍、紅殼筍,早筍、石筍和廣筍等鮮筍經過盤卷、敲扁,煮熟後用鹽醃曬乾,入缸壓實醱酵而成,因而有著扁扁的筍尖而稱「扁尖」。
今天写个冬瓜扁尖鸡汤,主角是从杭州买回来的扁尖,对了,扁尖又名扁尖筍,扁尖以浙江天目山出產的最為有名,也是人們到天目山去旅遊最喜歡購買的產品。
將雞洗淨,我用的是马来鸡,扁尖用水泡開撕成小段,取一砂鍋先將雞加金華火腿、瘦肉,用小火慢熬一鍋高湯,再將雞撈除,再將一支全雞及扁尖筍和冬瓜块放入高湯中再開火慢熬3小時即成。
鮮筍味甜曬成乾的扁尖卻帶有鮮筍所有的香氣。將扁尖與雞同熬,讓雞肉吸收扁尖的香氣,而雞肉的油脂也讓筍味更圓其融,湯汁喝起來濃腴而芳美著實讓人拍案叫好。

9 comments :

Lang.5 said...

Yong,
你把我近乎忘了的记忆又给唤回来。。。我们是否还叫了凡杰推荐的鸭脖子?是不是那间餐馆? - A5

Unknown said...

对的呀,就是那家,一家不怎么起眼的餐馆,食物却是一流!还记得那老拿着手机讲电话的服务生吗?一副爱理不理的样子,真气人。

Anonymous said...

Hello Addie, I came to your blog after tasting the mashed potato with caramelised onions at your restaurant. How did you make it? It tastes so good!

Unknown said...

The mashed & caramelised onions at the restaurant is really good, some guests from UK actually said its the best mashed they ever had.
we used fresh ingredients to produce our food.

Anonymous said...

Lol, can share the recipe for the mashed potato?

Unknown said...

sure, will try to post it sometime, do check on my posting.

Dana said...

walau... so you've got a restaurant issit? No wonder you are so into food and know inside out about food, not just plain recommendation.

Reading the fine writings on how you portrait a certain food, really make us a reader visualize the how it taste in reality, haha...

Unknown said...

No no no....its not my restaurant,the resort which i am working now has a restaurant which is one of the premier restaurant in Malaysia.

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