陸培恩校友宴客菜烹飪示範 – 牛肉卷、上海熏魚、素鵝

Saturday, Oct. 17, 2020 at 1:00 pm

S0. Introduction （5 to 10分鐘）

  1. Today I am going to demo three dishes for you; and these dishes I would category them as banquet dishes. You may have them at family celebration gathering or at the party entertaining with friends and quests.
  2. You may ask the questions after each dish is done. Also, I will review the steps again after each dish is cooked.

S1: 牛肉卷（30-40 分鐘, video starting point at 2:39 ）

Ingredients: (makes 8-10 servings)

  • 1 1/2 to 2 lb frank steak
  • 4 celery stalks, sliced 2.5″ long
  • 6 stalks scallions, cut 2.5″ long
  • 3 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon barbecue sauce (Bull Head brand)

  • 1 bunch Chinese broccoli or other greens
  • 2 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • 1/2 cup red wine or dry sherry
  • 1 cup chicken stock or water
  • vegetable oil

S2: 上海熏魚 （30分鐘, video starting point at 34:40）

Ingredients (makes 8 servings)

  • 2 pieces golden pompano fish (or any white fish with firm meat)
  • 3 stalks green onion, chopped
  • 6 pieces ginger, sliced
  • 1 teaspoon five spice powder
  • 2 pieces star anise (optional)
  • 1/2 cup dark soy sauce
  • 1/4 cup light soy sauce
  • 1/4 cup white wine
  • 2 tablespoons rice vinegar
  • 1 teaspoon salt
  • 1 teaspoon five spice powder
  • 2-3 tablespoons brown sugar
  • canola cooking oil for frying (if you fry fish at home)

S3. 素鵝（30-40分鐘，video starting point at 1:02:02 ）

Ingredients (makes 8 servings)

  • 2 -lb fresh bean curd (folded sheets)
  • 10-12 pieces shitake mushrooms, soaked and drain
  • 1 cup fresh mushrooms
  • 1 cup bamboo shoot, shreds

  • 1 large shallots, minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon brown sugar
  • 2 tablespoons white wine
  • vegetable oil
  • 1/2 cup water

S4. 抽獎活動及ending （video starting point at 1:23:47)

恭喜4 位當天參加抽獎活動的幸運校友，每人各獲得一本由陸培恩校友撰寫的食譜書 – My love my legacy – Traditional Chinese and Western Recipes for My Children。