鲜菇扒娃娃菜

新年前参加了牛头牌的年菜示范，有一道叫“春回大地喜团圆”的菜肴，我很欣赏它的做法。大年初一当天，我也仿效了那个做法，做了一道鲜菇扒娃娃菜的素菜，可是掌握得不是很好，做到不是很美。今天在家做饭，我又做了一次，很漂亮的一道菜肴，希望大家会喜欢。

鲜菇扒娃娃菜

以下这道是我新年大年初一时煮的。冬菇比较小粒，红萝卜又切得不好，摆的时候东歪西倒，所以成品就比较难看。


这是素的，没有干贝和蒜米

材料 (Ingredients)
3个         干贝－浸隔夜，水要保留 (3 nos dried scallops, soak overnight, retain the water)
1包          娃娃菜 (1 packet China young cabbage)
几颗        枸杞子 (Some wolfberries)
1汤匙      蒜蓉 (1 tbsp minced garlic)
1片          姜 (1 slice ginger)
1包          金针菇 (1 packet enoki mushroom)
1包          蘑菇 (1 packet bunashimeji mushroom)
1个          鲜冬菇 (1 nos. fresh shitake mushroom)

调味料 (Seasoning)
1汤匙      蘑菇精 (1 tbsp mushroom essence)
1汤匙      蚝油 (1 tbsp oyster sauce)
少许        胡椒粉 (Dash of pepper)
少许        盐 (Dash of salt)

勾芡 (Starch to thicken the sauce)
1茶匙      马铃薯粉 (1 tsp potato flour)
1茶匙      水 (1 tsp water)

步骤 (Steps)
1. 煮一锅水，加入少许糖和油，煮滚后，把娃娃菜烫熟，捞起，再烫枸杞子，捞起，挤干
    水分。
    Boil a pot of water, add in some sugar and oil, once boil, add in the China baby cabbage
    and cook until soften, remove the soften baby cabbage from pot, drain it. Add in the
    wolfberries and cook until soften, drain it as well.


2. 在另一个锅里，油热后，加入蒜蓉，爆香，再加入姜片和所有菇类，稍微炒一下，最后
    加入干贝和浸干贝的水，煮滚，加入所有调味料，把所有材料大火焖煮3－5分钟。
    In another wok, heat oil and stir fry mince garlic until fragrant, add in ginger slice, enoki 
    mushroom, shitake mushroom and bunashimeji mushroom, stir fry for a while, finally add 
    in the dried scallops and water, bring to boil, then add in the seasoning, stir fry all 
    ingredients using high heat for 3-5 minutes.

3. 加入马铃薯粉水，把汁煮至浓稠，熄火，并去掉姜片。
    Add in the mixture of potato starch and water, cook until the sauce thicken, turn off the
    flame and remove the ginger slice.

4. 用一个球形的碗，把冬菇倒反放在中间（底部向上），碗内的四周围铺上烫熟的娃娃菜
    （最少8片，如有空隙，多铺一些，我叫他们做围墙娃娃菜），不要留有空隙，然后把
     菇类放进去，把剩下的娃娃菜铺在菇类上面，最后把围墙娃娃菜盖好。
     Use a sphere bowl, place the shitake mushroom in the centre of the bowl (the surface 
     should face down), use the baby cabbage to line the inner part of the bowl (minimum 8 
     pieces of baby cabbage, make sure the baby cabbage can cover the bowl), put all the 
     enoki mushroom, bunashimeiji mushroom and the gravy in the bowl, use the left over 
     baby cabbage to cover the mushroom, finally, wrap the bowl nicely with the baby 
     cabbage lined at the inner part of the bowl.

5. 盖上铝泊纸，放在一个锅里，盖好，再放进气压锅，大火煮至出气孔上升，并且发出响
    亮的声音时，转用小火，继续多煮3－5分钟。

    Cover the bowl with the aluminium foil, put in another pot with lid, then put into the 

    pressure cooker, use high flame, cook until the vent risen and the pressure cooker

    make consistent sound, turn to low flame, continue to cook for 3-5 minutes.

6. 等到出气孔下降后，才取出。
    When the vent fall back to its original position, remove the lid and you may now take  
    out the small pot from the pressure cooker.

7. 去掉铝箔纸，用一个比较深的碟盖住碗，倒扣，碗拿掉，用枸杞子装饰，即可。
    Remove the aluminium foil, use a deep plate to cover the bowl, turn it upside down, 
    remove the bowl and the dish is ready to serve.

备注 (Remarks)：

没有气压锅的，可以用普通锅大火蒸15分钟。其实不蒸也没关系，因为所有的材料都已经煮熟了。
For those without a pressure cooker at home, you may steam over high heat for 15 minutes in a wok. Even you do not steam it, it can also be serve as all ingredients are already cooked.

煮水，加糖和油

把娃娃菜烫软

选几片( 8-16 片)同样大小的留着做围墙

爆香蒜米

把菇类炒熟

加入干贝和水

勾芡

半圆的碗

放入冬菇

铺上娃娃菜

娃娃菜围墙铺好了

铺入菇类

铺好后

剩下的娃娃菜叠上去

把围墙娃娃菜盖回

盖好后

铺上铝箔纸

放入一个小锅里

放入气压锅里焖

焖好后

打开

盖上深碟

倒扣

就是这样

放少许枸杞子装饰

有美吗？这个做法我很喜欢，希望大家也一样