魚酥羹
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2014-4-3 21:12 上傳</div>
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<strong><strong><strong><strong>材料<br />
魚酥10片香菇3朵筍絲50公克乾金針花10公克柴魚片8公克油蒜酥10公克高湯2000㏄香菜葉少許<br />
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調味料<br />
鹽3/2小匙白砂糖1小匙太白粉50公克水75㏄<br />
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作法<br />
1.香菇洗淨泡軟後，切絲狀；乾金針花洗淨泡軟後去蒂，將上述材料和筍絲一起放入沸水中略汆燙至熟，撈起放入盛有高湯的鍋中以中大火煮至滾沸，再加入鹽、白砂糖、柴魚片、油蒜酥續以中大火煮至滾沸。 <br />
2.將太白粉和水調勻，緩緩淋入作法1中，並一邊攪拌至完全淋入，待再次滾沸後盛入碗中，並趁熱撒上魚酥和香菜葉即可。</strong></strong></strong></strong>