冬菇扒菜心
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2014-4-4 22:18 上傳</div>
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<strong><strong><strong><strong>材料<br />
青江菜心6朵玉米筍3根冬菇6朵竹筍30公克太白粉水適量高湯300㏄<br />
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調味料<br />
A.鹽1/2小匙雞粉少許B.蠔油1大匙雞粉少許酒1大匙香油1小匙<br />
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作法<br />
1.青江菜挑出較老的葉片，只取較嫩的菜心，玉米筍燙熟，冬菇泡水，竹筍切塊備用。 <br />
2.鍋中加1大匙沙拉油，加入菜心、玉米筍與A料清炒，取出排盤。 <br />
3.鍋中加入冬菇、筍塊、高湯、B料，小火燒煮約6分鐘，將剩餘湯汁用太白粉水芶薄芡成濃稠狀，盛於菜心上即可。</strong></strong></strong></strong>