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第5集 - 白玉元寶、百花蟹肉釀芥膽

鼎爺以即食鮑魚入饌,炮製矜貴心機菜式「白玉元寶」。鼎爺悉心將白蘿蔔裁成圓柱狀,再以米水煮蘿蔔,有何用意?將白蘿蔔放進雞湯燉煮,然後在通透的白蘿蔔上放鮑魚,淋上鮑魚汁及雞湯煮成的芡汁,盡見烹調功夫。再來一道色香味俱全的宴客菜「百花蟹肉釀芥膽」,留意鼎爺去除芥菜的苦澀味的方法。將新鮮花蟹蒸熟拆肉,再加進鮮蝦膠,然後釀在芥膽上煎香。配上雞湯、金華火腿煮成的芡汁,以簡單食材便製作出精緻佳餚。

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  • Originally Aired December 4, 2020
  • Notes Is the series finale
  • Created December 1, 2020 by
    Administrator admin
  • Modified December 1, 2020 by
    Administrator admin