森綠不喜歡喝真的魚翅湯，但很喜歡街邊小食碗仔翅。偶然看到網上的製作方法但總覺味道不夠，便在家研究。因為父親做的魚膘湯超好喝，便問他用的材料，而其中一樣材料是羅漢果，便想到用羅漢果來煮碗仔翅，味道超和合和好喝。以下是我的食譜，做法簡單，希望你們喜歡。
請按這連結看森綠所做的影片https://youtu.be/qAG3wzN4yKs
這食譜可製作出大約 4-5人的碗仔翅。
材料：
1. 羅漢果（1 個）
2. 雞柳（3-4 塊）
3. 木耳（6-7 中小塊）
4. 冬菇（5 個）
5. 新鮮冬菇（5-6 個）
6. 瑤柱.乾元貝（1-2 粒）
7. 韓國粉絲（100 克）
8. 木薯粉（2 湯匙）
9. 雞湯或豬骨湯（600 毫升）
10. 蔥（2 棵）
11. 薑（2-3 片）
12. 片糖（3/4塊）
13. 醬油（5-6 湯匙）
14. 蠔油（2-3 湯匙）
做法：
1. 浸軟冬菇，瑤柱.乾元貝。然後把冬菇切片，乾元貝撕成絲。留用來浸泡的水，備用
2. 製作羅漢果水:
先把羅漢果切開一半，放入已注有約1000毫升的冷水的鍋中，中大火煮約30分鐘，盡量擠出羅漢果的精華，備用
3. 灼熟雞肉:
在鍋中煮沸熱水，放入薑片，蔥段和雞柳，灼至熟，然後撕成絲，備用
4. 將韓國粉絲煮熟，從鍋中取出並剪成小段，待用
5. 在鍋中加入肉湯 (600毫升)，羅漢果水(600毫升)，用於浸泡乾香菇和乾扇貝的水，已浸泡過的乾扇貝絲，浸泡過的香菇，煮沸
6. 當湯再次煮沸時，加入已切片新鮮的香菇，已切絲的黑木耳，雞肉絲和韓國粉絲
7. 當湯再次煮沸時，加入片糖，醬油，蠔油
8. 木薯粉水: 把木薯粉和2湯匙的水拌勻，備用
9. 當湯再次煮沸時，轉小火，用木薯粉水把湯弄稠
10. 根據您喜好的稠度，逐漸加入木薯粉水
11. 當它再次沸騰時，就完成了！
12. 食用時加入紅醋，香油，白胡椒粉和香菜.芫荽
個人心得：
1.羅漢果的甜味讓碗仔翅的甜味很清甜而且顏色更濃厚
2.不用片糖可用白糖
3.森綠選用韓式粉絲因為它的韌度和粗度更像魚翅，一般的綠豆炒絲在煮熟後會沒有了韌度
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~.~.~.Recipe of Imitation Shark Fin Soup in English~.~.~.~.
SumLook does love Shark Fin Soup but loves the street food, Imitation of Shark Fin Soup or Faux Shark Fin Soup. I have seen some cooking videos of it but the taste is just not right. So I tried to cook myself at home. My father is very good at cooking, and when I asked for his suggestion for the soup base, he mentioned Luohanguo. So I tried to cook the soup base with Luohanguo and the taste was splendid. This recipe is very easy and yummy. I hope you like it.
Please click on this link to see my video: https://youtu.be/qAG3wzN4yKs
This recipe can serve 4-5 persons.
Ingredients:
1. Luohanguo（1）
2. Chicken Tenderloin（3-4 pieces）
3. Black Fung（6-7 medium-size pieces）
4. Dry Shiitake Mushroom（5 pieces）
5. Fresh Shiitake Mushroom（5-6 pieces）
6. Dry scallop（1-2 pieces）
7. Korean Vermicelli（100g）
8. Tapioca starch（2 Tbsp）
9. Chicken broth or Pork broth（600 ml）
10. Spring Onion（2 stalks）
11. Ginger（2-3 slices）
12. Bar sugar（3/4 bar）
13. Soya Sauce（5-6 Tbsp）
14. Oyster Sauce（2-3 Tbsp）
How to cook:
1. Soak the dry shiitake mushrooms and scallop. After soaking, slice the soaked mushroom and shred soaked scallop
2. Preparation of Luohanguo drink: Cut the into halves, put Luohanguo into water and boil for 30 minutes.
3. Preparation of chicken: Put ginger and spring onion into boiling water, and then blanch the chicken until cooked. Take out and shred the chicken. Set aside
4. Preparation of Koren Vermicelli: boil the Korean Vermicelli until cooked. Take it out and cut into small pieces. Set aside
5. Boil the meat broth (600 ml) and the Luohanguo drink(600 ml). Add in also the water used for soaking dry shitake mushroom and dry scallop. Add also the soaked and sliced shiitake mushroom, and soaked dry scallop
6. When the soup boils again, add in sliced fresh shiitake mushrooms, julienned black fungus, shredded chicken meat and Korean vermicelli
7. When the soup boils again, add in bar sugar, and season with Soya Sauce and Oyster Sauce
8. Prepare mixture of tapioca starch and water: Mix Tapioca starch with 2Tbsp of water
9. When the soup boils again, lower the heat, thicken the soup by tapioca mixture
10. Add the tapioca mixture gradually for your preference of thickness
11. When it boils again, it is done!
12. When served, add red vinegar, sesame oil, white pepper and cilantro
Personal thought and Tips:
1. Using Luohanguo drink makes the color much nicer and its sweetness has elevated the taste of the soup
2. Can use white sugar instead of bar sugar
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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