Oriental Daily - Organic Creative Dishes有机食创新煮

全球每年捕杀鲨鱼上千万条之多，严重威胁着鲨鱼面临绝种的问题。捕杀鲨鱼是为了满足人们的食欲，然而，吃鲨鱼翅的喜好，华人占了一半以上。

根据调查显示，1972年我国每平方海里平均有一百条鱼，但到了1997年，每平方海里仅剩平均八条鱼。虽然很多大酒家都会以鱼翅来煮盛宴，但调查显示中，就连民以食为天的香港，有70%以上的人已接受宴席上不吃鱼翅这道佳肴了。

素鱼翅Vegetarian Shark Fin Soup

 2人份

Serves: 2

材料：

Ingredients:

寒天粉                                                                        2克

Kanten Powder                                                            2 grams

 紫菜豆腐（切细条）                                                 100克

Seaweed Tofu (Cut into Thin Strips)                            100 grams

有机大白菜                                                                3叶

Organic Chinese Cabbage                                           3 leaves

金针菇                                                                        20克

Enoki Mushroom                                                         20 grams

有机薯粉（勾芡）                                                       1匙

Organic Tapioca Starch for Thickening                          1 tablespoon

蒜蓉                                                                           1茶匙

Mashed Garlic                                                             1 teaspoon

水                                                                             600毫升

Water                                                                        600-millilitre

 调味料：

Seasonings:

有机84活性海盐（细）                                            1½ 茶匙

Organic 84 Live Sea Salt (Fine)                                1½ teaspoons

有机日本白酱油                                                       1茶匙

Organic Shoyu Soy Sauce                                        1 teaspoon

有机蔗糖                                                                 1茶匙

Organic Unrefined Sugar                                           1 teaspoon

素G 粉                                                                   1茶匙

G Seasoning Powder                                               1 teaspoon

有机黑金糖蜜                                                          1匙

Organic Blackstrap Molasses                                   1 tablespoon

有机糙米醋                                                             2匙

Organic Brown Rice Vinegar                                     2 tablespoons

做法：

Cooking Methods:

1. 以100毫升热水溶化寒天粉，待冷至凝结，备用。Dissolve the agar powder in 100ml of hot water. Set aside to cool and solidify.
2. 以大白菜熬出上汤，取出大白菜，备用。Cook the Chinese cabbage soup, remove the Chinese cabbage and set aside.
3. 加入蒜蓉及调味料。Add in mashed garlic and seasonings.
4. 加入紫菜豆腐和金针菇稍煮片刻、勾芡，盛入碗。Add in seaweed tofu and enoki mushroom to cook for a while. Add in thickener and serve in a bowl.
5. 将寒天果冻刨丝，加入汤汁中即可。Shred the kanten jelly, add into the soup and serve hot.