冬筍羊肚菌扣鴿王
菇菌季節又到，今期請來歐陽松基師傅，
以當造食材炮製應節菜冬筍羊肚菌古法扣鴿王，
烹調程序並不太複雜，大家如宴請親友，
不妨試做這道菜，讓眾友人大快朵頤。
鴿肉暖胃 初秋補身
統粵式秋冬時令菜，多會採用燜、燉、扣等方法炮製，食材味道濃郁，亦較暖胃。今次歐陽松基師傅製作的冬筍羊肚菌古法扣鴿王，就用上「扣」這種烹調方法，將食材煮熟放在盛器上，再淋上燜煮時留下的醬汁，由於醬汁盡吸食材精華，令菜式更為濃郁可口。冬筍及羊肚菌是秋天當造的食材，鴿肉暖胃補身，最適合在初秋的乾燥天氣下品嘗。
師傅選用四十五天至五十天大的乳鴿，味濃而脂肪不多，宜用清湯或清水烹煮，如用金華火腿湯，就會搶去菜式本身的味道。此外，乳鴿塗上老抽才泡油，顏色會較美觀，經油泡後，乳鴿亦不易煮爛。謹記燜煮時鋪上竹墊，以防乳鴿黏底，期間將鴿身反轉，熱力均勻滲透，鴿肉會更嫩滑。
羊肚菌和冬筍營養豐富，這時吃最為清香，它們本身味道不算濃，可連同金針、雲耳及白果等加入清雞湯略煮後，才跟鴿肉一同燜煮，會更為鮮味。
歐陽松基師傅
歐陽松基師傅，入行二十多年，現為馬哥孛羅香港酒店CUCINA餐廳的中菜總廚，擅長烹調傳統粵菜。
Braised Squab, Winter Bamboo, Morchella Mushroom with Traditional Sauce
| 材料 | Ingredients |
| 乳鴿 1隻 | Squab 1 |
| 冬筍 30克 | Winter bamboo 30g |
| 羊肚菌 5克 | Morchella mushroom 5g |
| 金針 10克 | Tiger lilies 10g |
| 雲耳 10克 | Cloud ear fungus 10g |
| 白果 10克 | Gingko 10g |
| 唐生菜 100克 | Chinese lettuce 100g |
| 薑 2片 | Ginger 2 slices |
| 葱 1棵 | Spring onion 1 stalk |
| 清雞湯 適量 | Chicken stock some |
| 油 適量 | Oil some |
| 蠔油 1茶匙 | Oyster sauce 1 tsp |
| 鹽 適量 | Salt some |
| 糖 適量 | Sugar some |
| 老抽 適量 | Dark soy sauce some |
製法
將乳鴿洗淨瀝乾。
Rinse the Squab and drain well.
Rinse the Squab and drain well.
以適量老抽擦勻鴿身。
Rub the exterior and cavity of the squab with dark soy sauce.
Rub the exterior and cavity of the squab with dark soy sauce.
將乳鴿放在滾油中略炸。
Fry the squab in boiling oil for a while.
Fry the squab in boiling oil for a while.
在鑊中燒熱一茶匙油，將葱及薑爆香。
Heat 1 tsp oil in a wok, saute the spring onion and ginger until aromatic.
Heat 1 tsp oil in a wok, saute the spring onion and ginger until aromatic.
加入清雞湯、鹽、糖及蠔油煮滾備用。
Add enough chicken stock, salt, sugar and oyster sauce, bring to a boil. Set the soup aside.
Add enough chicken stock, salt, sugar and oyster sauce, bring to a boil. Set the soup aside.
將竹墊鋪在鍋內，然後放入乳鴿及湯（步驟5）。
Put a bamboo sieve inside a pot, then add the squab and soup（from step 5）.
Put a bamboo sieve inside a pot, then add the squab and soup（from step 5）.
加鍋蓋及燜煮二十五分鐘，燜煮時將鴿身反轉。
Cover and simmer for 25 minutes, turn the squab over when cooking.
Cover and simmer for 25 minutes, turn the squab over when cooking.
將冬筍、羊肚菌、金針、雲耳及白果以餘下清雞湯略煮後，加入燜鴿的鍋內煮十分鐘。
Blanch the winter bamboo, morchella mushroom, tiger lilies, cloud ear fungus, gingko in remaining chicken stock. Then cook them with the squab for 10 minutes.
Blanch the winter bamboo, morchella mushroom, tiger lilies, cloud ear fungus, gingko in remaining chicken stock. Then cook them with the squab for 10 minutes.
乳鴿取出切件，保留醬汁。唐生菜灼熟瀝乾。
Remove and chop the squab into pieces, reserve the cooking sauce. Blanch Chinese lettuce in boiling water and drain.
Remove and chop the squab into pieces, reserve the cooking sauce. Blanch Chinese lettuce in boiling water and drain.
將唐生菜、乳鴿放在盤內，淋上醬汁即成。
Place the Chinese lettuce and squab into a plate, pour the sauce over the squab. Serve.
Place the Chinese lettuce and squab into a plate, pour the sauce over the squab. Serve.
小貼士Tips
冬筍、羊肚菌以清雞湯燴煮可加強味道。
Cook the winter bamboo and morchella mushroom with chicken stock to enhance aroma.
Cook the winter bamboo and morchella mushroom with chicken stock to enhance aroma.
