查看完整版本: 銀耳肉絲羹


tt1069 2009-10-11 00:28

銀耳肉絲羹

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<DIV class=t_msgfont id=postmessage_5477287><IMG alt="" src="http://p2.ytower.com.tw/recipe/bk156-047b.jpg" onload="attachimg(this, 'load')" border=0><BR><FONT size=3><BR>【材　 料】<BR>白木耳&nbsp; &nbsp; &nbsp; &nbsp; 10公克<BR>肉絲&nbsp; &nbsp; &nbsp; &nbsp; 50公克<BR>竹筍&nbsp; &nbsp; &nbsp; &nbsp; 30公克<BR>紅蘿蔔&nbsp; &nbsp; &nbsp; &nbsp; 15公克<BR><BR>【調 味 料】<BR>鹽&nbsp; &nbsp; &nbsp; &nbsp; 1/2小匙<BR>雞精粉&nbsp; &nbsp; &nbsp; &nbsp; 1/2小匙<BR>白胡椒粉&nbsp; &nbsp; &nbsp; &nbsp; 1/4小匙<BR>太白粉水&nbsp; &nbsp; &nbsp; &nbsp; 1又1/2大匙<BR>香油&nbsp; &nbsp; &nbsp; &nbsp; 1小匙<BR>大骨高湯&nbsp; &nbsp; &nbsp; &nbsp; 400㏄<BR><BR>【做　 法】<BR>1.白木耳用清水泡約10分鐘漲發後，剪掉蒂頭與竹筍及紅蘿蔔切絲備用。<BR><BR>2.將肉絲及作法1的材料汆燙後瀝乾備用。<BR><BR>3.取湯鍋，放入大骨高湯及所有材料，加入油鹽、雞精粉及白胡椒粉。<BR><BR>4.待作法3煮費後轉小火，用太白粉水勾芡，再灑上香油即可。</FONT></DIV><!--overture starts 20080407-->
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查看完整版本: 銀耳肉絲羹