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Binalot na Itim na Moss
Black Moss Roll
µo°]¨÷
| Sangkap |
Ingredients |
80g itim na moss
160g laman ng hipon
160g sugar pea shoots
1 tokwang papel
1 bungkos ng chinese celery
1 latang chicken broth
tamang dami ng nalutong hamon (nahiwa)
tamang dami ng nalutong talong |
80g black moss
160 shrimp meat
160g sugar pea shoots
1 beancurd sheet
1 bunch of Chinese celery
1 can chicken broth
adequate cooked ham (diced)
adequate cooked eggplants
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| Pamamraan |
- Gumawa ng pasta sa pamamagitan ng hipon. Haluan ng asin at
tadtarin ng pino ang hipon. Ibabad ang itim na moss sa tubig hanggang
lumambot. Hiwain ang celery
- Ihalong mabuti ang itim na moss sa hipon, celery at hamon.
Iayos sa tokwang papel, ibalot ng mabuti at pasingawan ng 8 minuto.
Hiwain ang nabalot na sangkap sa piraso kapag bahagyang lumamig
- Magpainit ng mantika sa palayok, iprito ang bawat piraso hanggang
magkulay brown. Ilagay sa mainit na chicken broth ng 10 minuto
at pasingawan ng 5 minuto.
- Igisa ang sugar pea shoots at hanguin. Ilagay sa plato. Iayos
ang naprito sa ibabaw ng sugar pea shoots. Gumawa ng pampalapot
sa pamamagitan ng natirang sabaw at arina. Ibuhos sa ibabaw at
palamutian ng nalutong talong.
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| Method |
- Prepare shrimp paste with the shrimp meat. Soak the black
moss in warm water until soft. Chop the celery.
- Mix the black moss well with shrimp paste, chopped celery
and diced ham. Spread the mixture on the beancurd sheet, roll
it up nicely and to steam for 8 minutes. Cut the roll in serving
pieces when it cools off a bit.
- Heat a wok of oil, deep fry the pieces until golden brown.
Then put them in the hot chicken broth for 10 minutes and then
steam for 5 minutes.
- Fry the sugar pea shoots and dish.Arrange the rolls on top
of sugar pea shoots. Thicken the sauce with cornflour solution
and pour it on the dish. Garnish with cooked eggplants.
¡@
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a058u
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