蠔湯奶油娃娃菜 Chinese Creamed Cabbage with Ham in Oyster Soup

蠔湯奶油娃娃菜

材料

娃娃菜 ⋯⋯⋯⋯⋯⋯⋯⋯ 2 棵

金華火腿（切絲） ⋯⋯⋯ 20 g

薑（切絲） ⋯⋯⋯⋯⋯⋯ 2片

全脂奶 ⋯⋯⋯⋯⋯⋯⋯⋯ 1/2 杯 （約125 ml）

急凍蠔 ⋯⋯⋯⋯⋯⋯⋯⋯ 6 粒

水 ⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯ 500 ml

做法

1. 娃娃菜洗淨，每棵直切成四份；

2. 水煲滾加一片薑，放急凍蠔；

3. 蠔烚熟後撈起，烚蠔水留作備用；

4. 落油爆香薑絲和火腿，再放娃娃菜一同略炒；

5. 加入烚蠔水，滾起後，加蓋中火煮6-10分鐘（視乎你想要爽口還是軟腍口感）；

6. 最後半分鐘加入牛奶，熄火，完成～

Tips:

・烚好的蠔，加點燒汁來撈飯，很美味～

・再簡單一點，可以直接將娃娃菜以盒裝雞湯煮熟後加牛奶，加點鹽作調味即可。

Chinese Creamed Cabbage with Ham in Oyster Soup

ingredients

Baby Chinese Cabbage  2 pc

Chinese Jinhua Ham (julienne)  20 g

Ginger (julienne)  2 slice

Full Cream Milk  1/2 cup (~125 ml)

Frozen Oyster 6 pc

Water  500 ml

Method

1. Wash the Baby Chinese Cabbage, cut in quarter.

2. Boil a pot of water, put the oyster and slice of ginger in.

3. Take out the oyster when it's cooked and keep the water.

4. In an other pot, add some oil. Sauté the ham and ginger. Put in cabbage.

5. Add oyster soup. let it boil for 6-10 mins ( depends on you want it crunchy or tender ).

6. Add milk in the last 30 seconds. Done~

Tips

・You can put the oyster back to the soup or serve with rice with soy sauce.

・For easier version. Just put the cabbage with a box of chicken broth cook for 6-10mins. Add milk in the last 30 seconds. Add some salt for seasoning. Done~