火腿冬瓜球 --- 蒸出來的午餐

正午秋陽，很柔和；讓食物也有了溫暖的光輝~~~

給大家看看。

 

冬瓜挖球加上火腿丁，再放一點糖和高湯，入鍋蒸一刻鍾；火腿比較鹹，就不需要放鹽了。

我家的蒸鍋是雙層的，下麵一格我蒸了一碗米飯。

蒸到十五分鍾的時侯，把上麵一格的冬瓜火腿端出來，然後把魚放進去蒸，七分鍾後關火。

這樣，兩菜一飯的午餐就搞定了。

前幾天，做了一條清蒸龍利。
也秀秀。

龍利魚特別嫩，說它入口即化，不為過。

 

 大家周末愉快！

 

 

[graceusa]

回複八月猴媽的評論:

龍利魚也叫比目魚，英文名是 flounder.

對了，我這個周末給你交作業，你有空就來收吧~~~

[八月猴媽]

功夫菜，一隻一隻挖出形狀，阿姐絕對好心相。龍利是國內的什麽魚來著，照片彈眼落睛漂亮啊。

[graceusa]

回複縱然平行的評論:

配一餐的話，蔥油拌麵就可以；生煎包有些複雜了~~

我們家冬瓜大豐收，要想些新花頭才好，否則要吃厭了。

[縱然平行]

The soup of winter melon with Chinese dry cured ham chunks looks fabulous! I really like the second soup shot that has captured a special moment through a raising spoon with full goodies. It is presented with a fine touch as if those translucent melon balls are whispering “délicieux” into readers’ ears. :) I can appreciate your time and efforts spent to transform apparently simple ingredients into something very special, invoking our visual cortexes to delight our senses and refreshing our memories related to a place we call home.

We have to give Chinese cuisines, one of major branch of Chinese culture, some serious credits; the potential to combine meat with vege to make some really great dishes is just amazing. For instance, using a banal and earthy stuff like winter melon to accompany and absorb dry cured ham’s meaty and nutty flavors create this exquisite tasty soup; which, I think, could be a square meal by itself with few sheng-jian-bao. :)

The steamed flounder in the last photo is making me mouthwatering and hungry. :( Your love ones are really lucky to have a talented and resourceful chef like you in their lives. Keep up with the good work. :)

[graceusa]

回複南山鬆的評論:

節約能源，而且隻洗一個鍋~~

[graceusa]

回複玄米的評論:

我這不是要蒸魚嗎，索性就來個一鍋蒸！
我今年夏天吃了太多的魚！葛公每次都能釣回來十幾條，不過，龍利倒是第一次釣到。很嫩。

[南山鬆]

冬瓜球還給人晶瑩剔透的感覺，全靠蒸就把美味都弄出來了，讚！

[玄米]

這是我喜歡的冬瓜，我是燒，放點火腿，沒蒸過。加高湯好像更高一層。
龍利魚，我們這裏好像很多，鮮嫩的說。

[graceusa]

回複石庫門的評論:

石姐好！

沒有加水，就是把蒸魚的魚湯濾出來再加一點蒸魚豉油和黃酒，燒開。

沒打算秀秋裝啊......你們要秀嗎？我趕緊去看看~~

[石庫門]

饞！

阿葛做什麽都有模有樣，讚一個！

問一句，你的魚湯顏色比較淡，佐料裏加水了嗎？

再問一句，你是否打算秀一個“老太婆秋裝係列”？-- 阿蘇猜測~~