食譜 ~ 奶油津白 (Chinese creamed cabbage)

見之前老公整蛋糕用仲有忌廉剩,又有一個娃娃菜响屋企, 呢個配搭就梗係煮個奶油津白啦, 唔使成日都係蒜蓉炒菜。其實好隨意, 可以唔用金華火腿, 用火腿, 煙肉又得, 唔用忌廉用晒奶都得。娃娃菜、紹菜、旺菜都可以。

材料:

娃娃菜（大白菜）1棵
金華火腿少許
薑片 2片
鮮忌廉 2湯匙
淡奶或牛奶 2湯匙
鹽 少許

埋獻（勾茨）：
粟粉（玉米粉）1茶匙
清水 1湯匙

做法:

1. 先把紹菜洗凈，瀝乾水份，切長段，備用。金華火腿切粒。
2. 煮滾一煲水, 下娃娃菜及薑，加少許鹽，煮至軟身。夾起娃娃菜，排在碟上。留意：要瀝乾水份。
3. 煮菜的同時，可以蒸熟金華火腿約10分鐘。
4. 在煮紹菜的原來的煲中，丟掉薑片，留下約 1/4杯汁，加鮮忌廉和淡奶，煮滾後，埋獻（打茨），趁熱淋在煮好的紹菜上。灑下金華火腿粒。即成。

 參考食譜: http://www.christinesrecipes.com/2009/04/chinese-creamed-cabbage-with-ham.html


Ingredients:
1 Chinese cabbage
 some Jinhua ham
2 pieces ginger
2 Tbsp thickened cream
2 Tbsp milk or evaporated milk
some salt

Thickening:
1 tsp corn flour
1 Tbsp water

Methods:
1. Rinse cabbage and dry it. Cut into long length for later use. Cut Jinhua ham into small pieces.
2. Boil a pot of water and add ginger and cabbage. Add some salt and boil until soften. Take the cabbage and arrange properly in the plate. Please note that it should be dried. 
3. Steam jinhua ham for 10 minutes while cooking cabbage.
4. Throw the ginger away in the pot for cooking cabbage. Retain 1/4 cup of water. Add cream and milk. Cook until it is boiled. Add seasoning and thickening. Put the mixture on the top of cooked cabbage when it is hot. Add jinhua ham on top. Serve.