CHINESE SEAFOOD 10- Stuffed Eggplants/Red bell pepper/Bean-curd Puffs 煎 釀三寶

Ingredients:-
400g Minced Fish (Mud Carp or other fish)
1/2 bowl Dried Shrimps.(soaked & chopped)
1 bowl Dried black fungus (soaked & slice)
1 stalk Spring onion (diced)
2 Eggplants (clean & cut 1 cm thick oval pcs)
1 Red bell pepper (clean & discard, cut into big pcs.)
8 pcs Bean curd puffs ( cut into triangles & take out some curd)

Mushroom Sauce:-2 Dried mushroom (soaked and diced), 1 tsp oyster sauce,
l tsp light soy, 1/2 tsp sugar, pinch of white pepper, 1 tsp corn flour,
3 tbsp water. All put in a sauce pan cook until sauce thicken. For dip use.

材料：-
魚膠 400克（鯪魚或其他鮮魚均可）
蝦米 1/2 碗 (浸軟、挅碎）
白木耳 1 碗（浸軟、切絲）
䓤 1 條（切粒）
幼身茄瓜 2 個（斜切 片1 公分厚）
紅燈籠椒 1 個（去核，切角塊）
方型豆付泡 8 只（斜切三角型、及取去部份豆付心）

冬菇汁：干冬菇 2 只（浸軟，切幼粒），蠔油 1 茶匙，生抽 1 茶匙，糖 1/2 茶匙，
古月粉少許，粟粉 1 茶匙，水 3 湯匙。全放入一小煲內，煮至汁收濃，便成蘸汁。

Method:-
1) Put the minced fish, dried shrimps, black fungus & spring onion together &
mix well, seasoning with salt, white pepper, sugar & 2 tbsp corn flour, stir well
until sticky enough.
2) Put all the veg. pcs. on a plate, sprinkle with corn flour, fill all with minced
fish paste.
3) Heat oil to pan fry all the stuffed veg. until both side in golden brown.
4) Serve with the dip mushroom sauce.

做法：-
1）將魚肉、蝦米、木耳和葱粒混合撹匀，加入鹽、古月粉、糖及粟粉2 湯匙，
大力攪至起膠。
2）將所有蔬菜塊平放一碟上，灑些一層粟粉。醸入魚膠。
3）熱油鑊將所有釀物煎至两面金黄。
4）上桌拌以冬菇汁。