团圆饭 ～ 喜气洋洋聚宝盆 Reunion Dinner ~ Jubilant Treasure Bowl

今天已经是大年初三了，在此，恭祝大家，新年快乐，万事如意，身体健康，龙马精神，洋洋得意，发发发！

喜气洋洋聚宝盆

终于完成了三天（除夕，大年初一，大年初二）的“煮煮煮”，今天终于可以上来和大家拜年。

首先，说声对不起，各位部落格的朋友，由于太过忙碌，真的很久没到大家的家去留言，敬请大家别介意。某天，当我打开自己的部落格，发现已经超过1,000,000总浏览量，真的是谢谢大家的支持。

今天上来记录一下我家团圆饭的大制作～盆菜。真的是想都没想过会煮盆菜，不过今年看了Vivien老师的盆菜示范，觉得盆菜并没有想象中的复杂，所以就胆粗粗尝试一下，让家人有个惊喜。

这个贴是我写过最长的贴，用了9个小时才完成编辑 ^_^

献上我家的“喜气洋洋聚宝盆”，让大家“视”吃。

I present to you "Jubilant Treasure Bowl"!

第一层：                                                                   First layer:

清烫大白菜                                                               Chinese cabbage

第二层：                                                                   Second layer:

酥炸芋头条                                                               Yam

第三层：                                                                   Third layer:

香焖白萝卜                                                               White Radish

第四层：                                                                   Fourth layer:

好事发大财                                                               Stew mushroom, fish-maw, oyster & fatt choy 

第五层：                                                                   Fifth layer:

（A）香脆皮烧肉                                                     (A) Roast pork belly

（B）绍兴酒醉鸡                                                     (B) Drunken chicken

（C）咸香脆皮鸭                                                     (C) Roast duck

（D）钱包涨卜卜                                                     (D) Stuff bean curd puff

（E）葡萄牙明虾                                                     (E) Portugese style prawn

（F）清烫西兰花                                                     (F) Brocolli

第六层：                                                                   Six layer:

红烧鲍鱼只                                                               Braised abalone

以下是我准备材料的步骤。

Here are the sequence how I prepare my Jubilant Treasure Bowl.

第一步：酥炸芋头条  (First step: Stir fry yam strips)
材料 (Ingredients):
1个         芋头 (1 nos. yam)
适量       油 (Some oil)

步骤 (Steps):
芋头切成大拇指般的四方长条，炸熟，滴干油分，备用。
[ 备注：多余的芋头可以拿来煮芋头饭]
Cut yam into thumb-like square strips, stir fry until yam is well-cooked, remove from wok and place it on top of a kitchen towel to remove excessive oil.
[Remarks: Extra yam strips can be used to cook yam rice.]

第二步：香焖白萝卜 (Second step: Stew white raddish)
材料 (Ingredients):
少许        油 (Little bit of oil)
3片          姜片(3 slice ginger)
3瓣          蒜头 (3 cloves garlic)
1根          白萝卜－切块，大概1.5 - 2 cm厚度 (1 nos raddish - cut into 1.5- 2 cm thickness)
适量        水－足够浸泡所有白萝卜即可 (Some water - enough to cover the raddish when cooking)
2汤匙      酱油 (2 tbsp soya sauce)
1汤匙      绍兴酒 (1 tbsp Shaoxing rice wine)
1汤匙      蘑菇精 (1 tbsp mushroom essence)
1棵          芫荽头 (1 nos coriander stems)
4粒          冰糖 (4 nos square rock sugar)
1个          八角 (1 nos star anise)

步骤 (Steps)
在锅里放入油把姜片和蒜头爆香后，加入白萝卜，煎至白萝卜两面透明，加入水和所有调味料，煮滚后，试味，不够味自己加调味料，盖上盖，转小火焖10分钟，让白萝卜在锅里冷却后才取出，即可。
[ 备注：若喜欢吃白萝卜，自己加料。]
In a small pot, stir fry ginger slice and garlic till fragrant, add in the white radish, pan-fry white radish until both sides looks transparent, add in some water, just enough to cover all white radish will do, then add in all seasonings, bring to boil, taste the gravy, add more seasoning to suit your taste, cover with lid, stew the white radish in low flame for 10 minutes, let the white radish and gravy cool in the pot before removing it from the pot.
[Remarks: You may use more white radish for cooking.]

第三步(A)：钱包涨卜卜 (Third step (A): Stuff bean curd puff )
材料A (Ingredients A)
275g        鱼肉－已调味 (Some fish paste - seasoned)
8个          马蹄－去皮剁碎 (8 nos water chest nut - peeled and minced)
1棵          青葱－切碎 (1 nos spring onion - lightly chop)

材料B (Ingredients B)
13个       豆腐卜－浸水，挤干水分，用刀切开一个口 (13 bean curd puff, soak in water, squeeze and drain excessive water and oil, use a sharp knife to cut an opening on one side of the bean curd puff
适量       油 (Some oil)

材料C (Ingredients C)
适量      水－足够浸泡所有豆腐卜即可 (Some water -  enough to cover the bean curd puff when cooking)
1汤匙    鱼露 (1 tbsp fish sauce)
1汤匙    蚝油 (1 tbsp oyster sauce)
1汤匙    酱油 (1 tbsp soya sauce)
1茶匙    糖 (1 tsp sugar)
少许      胡椒粉 (Dash of pepper)
少许      芫荽 (Some coriander)

材料D (Ingredients D)
1汤匙    粟米粉 (1 tbsp corn flour)
1汤匙    水 (1 tbsp water)

步骤 (Steps)
1. 把材料A搅拌均匀，手沾湿一点，把材料A釀入材料B里，放入烧热油的锅里，有肉的部分
    先煎至金黄，再转过来煎，捞起，沥干油分，备用。
    [备注：此时，可以用同样的锅和油，炸第四步的好事发大财。]
    Mix ingredients A until well combined, wet hands, stuff ingredients A into ingredients B,
    then pan-fry in a wok until golden brown by facing the bean curd puff with meat facing
    down first, then only turn over the bean curd puff, picked up from the wok, drain 
    excessive oil, set aside.
    [Remarks: use the same wok to pan-fry the meat ball of the fourth layer of the Jubilant 
                     treasure bowl.]

2. 把（1）放入锅里，倒入材料C，煮滚，试味，盖上盖，转小火焖5－10分钟，最后加入材
    料D，勾芡，盛出备用。
    Put (1) into the wok, add ingredients C, bring to boil, taste the gravy, add more seasoning
    to suit your taste, cover with lid, stew  in low flame for 5-10 minutes, then add in 
    ingredients D to thicken the gravy, remove from wok and set aside.

第三步(B)：好事发大财 (Third step (B): Mushroom, fish-maw, oyster & fatt choy )
材料A (Ingredients A)
250g       鱼肉－已调味 (250g fish paste - seasoned)
200g       猪肉碎 (200g mince pork)
1茶匙     盐 (1 tsp salt)
少许       麻油 (Some sesame oil)
少许       胡椒粉 (Dash of pepper)
8个         耗干－泡软，切碎 (8 nos dry oyster, soak till soft, lightly chop)
少许      发菜－浸软，切碎 (Some fatt choy, soak till soft, lightly chop)
2汤匙     水 (2 tbsp water)

材料B (Ingredients B)
适量      水 (Some water)
18朵      香菇－隔夜浸泡，去掉脚，浸泡香菇的水保留 (18 shiitake mushroom - cover and soak with water overnight in a tupperware, remove the stalk, water use to soak mushroom to be use for cooking)

材料C (Ingredients C)
100g      鱼漂－用烧水泡软，切块 (100g fish-maw - soak in hot water until soft, cut into chunks)

材料D (Ingredients D)
适量      水－足够浸泡所有材料 (Some water - enough to cover all ingredients when cooking)
2汤匙    耗油 (2 tbsp oyster sauce)
2汤匙    酱油 (2 tbsp soya sauce)
1汤匙    绍兴酒 (1tbsp Shaoxing rice wine)
1汤匙    蘑菇精 (1 tbsp mushroom essence)
2粒        冰糖 (2 nos rock sugar)
少许      胡椒粉 (Dash of pepper)

材料E (Ingredients E)
1汤匙    粟米粉 (1 tbsp corn flour)
1汤匙    水 (1 tbsp water)

步骤 (Steps)
1. 把材料A用筷子朝一个方向搅至起胶，备用。
    Use a chopstick to mix ingredients A until gluey, set aside.

2. 在一个锅里，把油烧热，手沾湿，把（1）搓成圆球，放入锅里，煎至两面金黄，备用。
    [ 备注：可以用煎豆腐卜的锅煎。]
    Heat oil in a wok, lightly wet both hand, roll (1) into small ball, place in the wok, pan-fry 
    until both side is golden brown, set aside.
    [Remarks: You may use the same wok used to pan-fry stuffed bean curd puff to pan fry 
                     the meat ball.]

3. 在另一个锅里，把材料B煮滚，加入材料（2）, 材料D和材料C （可以依照自己喜欢的软度
    而选择迟些加入），煮滚后，试味，转小火焖10－25分钟，最后加入材料E，勾芡。
    In a pot, bring to boil ingredients B, add in (2), ingredients D and ingredients C (You may
    choose to add in the fish-maw later if you prefer a more chewer texture of the fish maw), 
    bring to boil, taste the gravy, add more seasoning to suit your taste, cover with lid, stew 
    in low flame for 10-25 minutes, then add in ingredients E to thicken the gravy, set aside.

[备注：要查看相关食谱细节，请按这里。]
[Remarks: For related recipe details, click here.]

  

第四步(A): 香脆皮烧肉  (Fourth step (A): Roast pork belly)     
材料 (Ingredients)
1大块    五花肉 (1 big piece of pork belly)
适量      水 (Some water)
适量      五香粉 - 足够涂五花肉底部即可 (Some Chinese five spice powder - enough to coat the bottom of the pork belly will do)
适量      盐 - 足够涂在整块五花肉即可 (Some salt - enough to coat the whole pork belly will do)

步骤
1. 煮滚一锅水，转小火，把五花肉烫10－15分钟，捞起，滴干水分。
    Bring to boil a pot of hot water, turn to low flame, boil the pork belly for 10-15 minutes, 
    pick up and drain.

2. 用刀在五花肉底部打斜割几条0.5cm深度，涂上一些五香粉和盐，接着把五花肉的上下，
    左右和前后涂上少许盐，然后在猪皮表面用尖利的挫刺洞，放入冰箱过1－2夜，抽干皮的       水分。
    Use a sharp knife, lightly cut a few strips on the bottom part of the pork belly diagonally 
    into about 0.5 cm thickness, then rub the the bottom of the pork belly with five spice 
    powder and salt, then rub the top, left and right, front and back of the pork belly with salt, 
    finally prick the skin with a sharp skewer, left the pork belly uncover with skin facing up in 
    the fridge for 1-2 nights, in order to dry the skin.

3. 从冰箱取出，在猪皮表面用尖利的挫在刺洞，放入气炸锅，用“烘烤”功能，烘烤1小时10分
    钟，取出后，待凉，切成粗块。
    Remove the pork belly from the fridge, prick the skin again with skewer, roast in air fryer 
    for 1 hour 10 minutes.

[备注：要查看食谱细节，请按这里或这里。]
[Remarks: For recipe details, click here or here.]

第四步(B): 绍兴酒醉鸡  (Fourth step (B): Drunken chicken)   
材料 (Ingredients)
3只       大鸡腿 (3 big chicken drumsticks)
3茶匙   盐 (3 tsp salt)
2汤匙   绍兴酒 (2 tbsp Shaoxing rice wine)

步骤 (Steps)
把鸡腿洗净，沥干水分，用盐和绍兴酒腌一个小时，煮滚一锅水，转中小火蒸20分钟至熟，取出，待凉后斩件。
Wash and drain the big chicken drumsticks, use salt and Shaoxing rice wine to marinate for one hour, bring to boil some water in a walk, turn to medium low flame, steam the chicken drumstick for 20 minutes until cooked, set aside, chop into desired size once cooled.

[备注：要查看相关食谱细节，请按这里。]
[Remarks: For related recipe details, click here.]

第四步(C): 咸香脆皮鸭  (Fourth step (C) : Roast Duck)
[备注：要查看相关食谱细节，请按这里。]
[Remarks: For related recipe details, click here.]

这个我外买 ^_^ I bought the roast duck ^_^.

第四步(D): 红烧鲍鱼只  (Fourth step (D) : Braised abaone)
材料 (Ingredients)
1罐       红烧鲍鱼 (1 can braised abalone)
1锅       滚水 (1 pot of hot water)

步骤 (Steps)
把红烧鲍鱼罐头表面的标签去掉，放入一锅滚水里，让罐头在滚水里焖上至少半个小时，取出罐头后，抹干水分，用罐头刀打开，倒出红烧鲍鱼。
Remove the label from the braised abalone can, dump the canned braised abalone into the boiled water, let the canned braised abalone simmered in the pot for at least half an hour, remove the canned braised abalone from the water, pat dry and use a canned opener to open the canned braised abalone.

第四步(E): 葡萄牙明虾   (Fourth step (E) : Portuguese style prawn)
材料 (Ingredients)
11只       明虾 - 清理干净，用糖腌 (11 prawns)
1茶匙     盐 (1 tsp salt)
少许       胡椒粉 (Dash of pepper)
2汤匙     粟米粉 (2 tbsp corn flour)
少许       油 (Some oil)
1包         葡萄牙蒸鱼酱 (1 packet Portuguese style steam fish sauce)
50 ml      水 (50ml oil)

步骤 (Steps)
1. 把虾用盐和胡椒粉腌制5分钟，加入少许粟米粉在表面，拍掉多余的粉，放入烧热的锅煎至
    表面呈红色，取出，备用。
    Use salt and pepper to marinate the prawns for 5 minutes, add in some corn flour on the 
    surface of the prawn, lightly dust away excessive flour, pan-fry until both side of the 
    prawn turn to red colour, dish out.

2. 把葡萄牙蒸鱼酱倒入锅里，加入水，煮滚后，把（1）回锅，炒至快收汁，离锅。
    Pour the Portuguese steam fish sauce into the pan, add in water, bring to boil, put (1) 
    back into the pan, stir fry until the gravy is slightly dried up, dish out.

第五步(A): 清烫西兰花 (Fifth step (A): Broccoli)
材料 (Ingredients)
1个       西兰花 - 切块 (1 nos broccoli)
1根       红萝卜- 切片 (1 nos carrot)
1锅       水 (1 pot water)
少许     糖 (Some sugar)
少许     油 (Some oil)

步骤 (Steps)
煮滚一锅水，加入少许糖和油，转小火，把西兰花和红萝卜烫熟，捞起，滴干水分。
Bring a pot of water to boil, add in sugar and oil, turn to low flame, blanch broccoli and carrot until cooked, drained and set aside

第五步(B): 清烫大白菜 (Fifth step (B): Chinese cabbage)
材料 (Ingredients)
适量     津白 - 切块（大白菜）(Some Chinese cabbage - cut into chunks)

步骤 (Steps)
用烫过西兰花的水，把津白稍微烫1－3分钟，不用烫太软，滴干水分，备用。
Use the same pot of water to blanch the Chinise cabbage for 1-3 minutes, do not blanch the Chinese cabbage until too soft, drained and set aside.

组合盆菜，用煮菜锅 (To assembly, use a wok and arrange the ingredients as follow)

第一层 First layer:
清烫大白菜                                                             
Chinese cabbage

第二层 Second layer:
酥炸芋头条                                                              
Yam

第三层 Third layer:
香焖白萝卜- 汁淋在表面，其他材料（芫荽头和八角）不需加入。                                       
White radish - the gravy to pour n top of the white radish, other ingredients (corriander steams and start anise) to be omitted.

第四层 Fourth layer:
好事发大财 -  汁淋少许在表面                                                            
Stew mushroom, fish-maw, oyster & fatt choy - pour some gravy over it.

第五层 Fifth layer:
（A）香脆皮烧肉                                                    (A) Roast pork belly
（B）绍兴酒醉鸡                                                    (B) Drunken chicken
（C）咸香脆皮鸭                                                    (C) Roast duck
（D）钱包涨卜卜                                                    (D) Stuff bean curd puff
（E）葡萄牙明虾                                                    (E) Portugese style prawn
（F）清烫西兰花                                                    (F) Brocolli
排好所有的食材，把少许焖香菇的汁料浇在西兰花上，蒸鸡的鸡汁浇在鸡块上和把焖豆腐卜的汁浇在豆腐卜上。
Arrange all ingredients and pour the mushroom fish maw sauce over the broccoli, steam chicken stocks on the chicken and braised bean curd puff gravy over the braised bean curd puff.

第六层 Six layer:
红烧鲍鱼只 -  汁淋少许在表面                                                                 
Braised abalone - pour the gravy over it.

把锅放在电磁炉，盖上盖，用翻炒功能，120度煮3－5分钟，然后改为保温功能，即可在食用。
Put the wok on top of the induction cooker, cover with lid, stir fry at 120 degree Celsius for 3-5 minutes, then use the keep warm function to keep warm all the time during serving.

请尽情享用！

Enjoy!

Cook & Celebrate: CNY

This post is linked to the event, Cook & Celebrate: CNY organized by Yen from Eat Your Heart Out, Zoe from Bake for Happy Kids and Diana from the Domestic Goddess Wannabe.

This post is also also linked to the event My Treasured Recipes #5 - Chinese New Year Goodies (Jan/ Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.