瑤柱扒白菜
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材料 ：<br />
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乾瑤柱６－７粒（用兩飯碗水泡軟拆成絲，以小火煮至湯汁收至一飯碗左右），香菇泡軟切絲，蝦米用少許油爆酥香，白菜切長條，薑片／辣椒片。<br />
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調味料 ：<br />
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煮瑤柱湯一飯碗，蠔油半大匙，生抽一茶匙，糖／鹽各少許，料酒半大匙，太白粉水適量。<br />
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做法 ：<br />
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一大匙油燒熱，放進薑片／辣椒片爆香，加香菇，白菜翻炒片刻後加一飯碗清水，少許鹽，上蓋燜煮至熟爛，倒掉餘出湯汁，加蝦米拌均後擺盤。瑤柱絲及湯燒開，加所有調味料拌煮均勻，用太白粉水勾芡，淋於白菜上即可。<br />
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<img width="600" height="450" src="http://img.poco.cn/food/diary/20060909/20060909121858660_6_600.jpg" border="0" alt="" /><br />
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<img width="600" height="450" src="http://img.poco.cn/food/diary/20060909/20060909121858660_7_600.jpg" border="0" alt="" /><br />
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<img width="600" height="450" src="http://img.poco.cn/food/diary/20060909/20060909121858660_8_600.jpg" border="0" alt="" />