蟹籽鱼翅饺
从香港到大阪，再到北京， Chef Ku将他对美食的热爱和执着倾注于每道菜品中，简单的食材经由他的反复雕琢和不断创新，为您带来感官的触动和味蕾的惊喜！
《Chef Ku的烹饪宝典》凝聚了古师傅的烹调理念和技巧，在每个平凡的日子里，与您一起，简单煮，用心吃。
Chef Ku, the man behind the exclusive dining experience at Yu, presents you with this Yu’s Bible, and shares with you his talent, creativity, passion, and love for Cantonese cuisine.
蟹籽鱼翅饺的做法
步骤1
把虾仁制成虾馅，加入调料。Make the shrimp to mince, and flavor with seasoning.步骤2
把面粉混合制成面皮。Mix the flour, and make the dumpling wrapper.步骤3
西兰花切成小块后放入水中。Cut the broccoli into small pieces, and then put into water.步骤4
先将干鱼翅浸泡12个小时，再用姜蒜煲8小时左右，放入上汤中小煮。Soak the shark's fin in water for 12 hours, stew together with garlic and chives for 8 hours, and cook it in broth.步骤5
用调好的虾馅包成形后蒸熟，最后上面放上鱼翅、蟹籽 和西兰花即成。Steam the shirmp dumpling and put shark's fin, crab roe and broccoli on the top.蟹籽鱼翅饺的烹饪技巧
STEAMED SHARK'S FIN DUMPLING WITH CRAB ROE 来自：北京丽思卡尔顿酒店二层 玉中餐厅