LUCKY POON CHOY | 开运盆菜

Ingredients 精选配料:

✅Abalone 红烧一头鲍鱼

✅Sea Cucumber 海参 

✅Hotate 日本熟带子

✅XL Tiger Prawn 特大老虎虾

✅Fish Roe Lucky Bag 鱼籽福袋

✅Braised Pork Belly 特制扣肉

✅Bean Curd 腐皮

✅Chinese Cabbage 大白菜

✅Radish 白萝卜

✅Fat Choy 发菜

✅XL Shiitake Mushroom 特大日本花菇

✅Yam 泰国香芋

✅Braised Pork Belly 特制扣肉

✅Bean Curd 腐皮

✅Chinese Cabbage 大白菜

✅Radish 白萝卜

✅Fat Choy 发菜

✅XL Shiitake Mushroom 特大日本花菇

✅Yam 泰国香芋

Golden Broth 黄金高汤:

汤底经过48小时细火慢炖，多种原材料包括高级吊片，干贝，蚝豉，金华火腿，沙葛，老母鸡，等等

Slow-cooked for a full 48 hours, this meticulously crafted premium broth combines an exquisite selection of ingredients, including superior dried fish maw, dried scallops, dried oysters, Jinhua ham, yam beans, and old hen. Each sip embodies the perfect harmony of craftsmanship and time, delivering a rich, savory flavor with an unforgettable aftertaste.

Cooking Instructions 烹饪方式:

1. Thaw all ingredients

- Thaw Poon Choy Gift Box in room temperature:

Approximately 4-5 hours.

*(Note: Tiger prawns & soup stock bag for 30 minutes)

1. 盆菜礼盒室温解冻约 4-5 小时。

- 食材：老虎虾＆高汤，室温解冻 30 分钟。

2. Steam Poon Choy over high heat for 30 minutes.

*Note: Add-in tiger prawns & soup stock bag after 20 minutes)

2. 把盆菜放入蒸炉，大火蒸 30 分钟，不需要打开盆菜盖。

（注：老虎虾与高汤 20 分钟后才放入）

3. Heat the soup stock bag:

A. Cut & open the soup stock bag, heat up the soup in a pot while stirring until thick.

OR

B. Place the sealed soup bag in a pot & boil for 10 minutes.

3. 高汤加热方式如下：

A.剪开高汤袋子，倒入锅里加热，需不停搅拌防止粘锅并搅拌至浓稠。

或

B. 无需剪开高汤袋子，直接把袋子放入锅里隔水加热 10 分钟。

4. Add tiger prawns, abalone, and heated soup broth to the Poon Choy & steam for another 6-8 minutes before serving.

*(Note: Keep tiger prawns and separate to prevent overcooking)

4. 最后 6-8 分钟把老虎虾，及加热好的高汤，放入盆菜中蒸。

（注：老虎虾需分开以防止食材过熟）