Drunken shrimps with deer antler and Dang Gui (serves 4) 鹿茸當歸蒸醉蝦 (4位份)

To PDFIngredients10 slices deer antler, 10 g slices Dang Gui, 10g Chinese wolfberries, 200 ml rice wine, 10 g rock sugar, 400 g marine medium shrimps

鹿茸片10塊、當歸片10克、杞子10克、米酒200毫升、冰糖10克、海中蝦400克
Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Easy

Recipe Style: Seasonal & Holiday

Food by region: Chinese

Occasion & festival: Lunar Chinese New Year

Occasion & festival: Mid-Autumn Festival

Occasion & festival: Everyday Meal

Type of Dish: Main

Recipe by

Miele

Type of ingredient

Seafood

Preparation1) Wash and drain deer antler, Dang Gui and Chinese wolfberries. Put in a bowl. Add rice wine and sugar. Steam uncovered in Miele puresteam at 100°C for 2 hours. Drain the soup through mesh strainer and save it for later use. Put in the deer antler.

2) Wash and drain the shrimps. Put in a deep dish. Pour in the soup and sliced deer antler from step 1. Steam in Miele puresteam at 100°C for 5 to 6 minutes. Serve.

1) 鹿茸、當歸及杞子洗淨,瀝乾盛碗中,注入米酒及冰糖,不須加蓋放Miele蒸爐以100℃蒸2小時。瀝出當歸汁,加入鹿茸待用。

2) 海中蝦洗淨,瀝乾放深碟中,注入當歸汁及鹿茸,放Miele蒸爐以100℃蒸5至6分鐘即可。


TipsDang Gui and deer antler soup from step 1 lasts in the fridge for 1 week and lasts up to 3 months if frozen in freezer. Simply defrost in Miele puresteam at 40°C for 20 minutes before use.

鹿茸當歸汁可放雪櫃冷藏一星期,放冰格可儲存三個月,使用前只需放Miele蒸爐以40℃加熱20分鐘解凍。