火腿冬瓜球 --- 蒸出来的午餐

正午秋阳，很柔和；让食物也有了温暖的光辉~~~

给大家看看。

 

冬瓜挖球加上火腿丁，再放一点糖和高汤，入锅蒸一刻钟；火腿比较咸，就不需要放盐了。

我家的蒸锅是双层的，下面一格我蒸了一碗米饭。

蒸到十五分钟的时侯，把上面一格的冬瓜火腿端出来，然后把鱼放进去蒸，七分钟后关火。

这样，两菜一饭的午餐就搞定了。

前几天，做了一条清蒸龙利。
也秀秀。

龙利鱼特别嫩，说它入口即化，不为过。

 

 大家周末愉快！

 

 

[graceusa]

回复八月猴妈的评论:

龙利鱼也叫比目鱼，英文名是 flounder.

对了，我这个周末给你交作业，你有空就来收吧~~~

[八月猴妈]

功夫菜，一只一只挖出形状，阿姐绝对好心相。龙利是国内的什么鱼来着，照片弹眼落睛漂亮啊。

[graceusa]

回复纵然平行的评论:

配一餐的话，葱油拌面就可以；生煎包有些复杂了~~

我们家冬瓜大丰收，要想些新花头才好，否则要吃厌了。

[纵然平行]

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]

回复南山松的评论:

节约能源，而且只洗一个锅~~

[graceusa]

回复玄米的评论:

我这不是要蒸鱼吗，索性就来个一锅蒸！
我今年夏天吃了太多的鱼！葛公每次都能钓回来十几条，不过，龙利倒是第一次钓到。很嫩。

[南山松]

冬瓜球还给人晶莹剔透的感觉，全靠蒸就把美味都弄出来了，赞！

[玄米]

这是我喜欢的冬瓜，我是烧，放点火腿，没蒸过。加高汤好像更高一层。
龙利鱼，我们这里好像很多，鲜嫩的说。

[graceusa]

回复石库门的评论:

石姐好！

没有加水，就是把蒸鱼的鱼汤滤出来再加一点蒸鱼豉油和黄酒，烧开。

没打算秀秋装啊......你们要秀吗？我赶紧去看看~~

[石库门]

馋！

阿葛做什么都有模有样，赞一个！

问一句，你的鱼汤颜色比较淡，佐料里加水了吗？

再问一句，你是否打算秀一个“老太婆秋装系列”？-- 阿苏猜测~~