nod32 2011-6-16 17:03
薑絲羊肉片湯
【材 料】 <br style="margin: 0px; padding: 0px; word-wrap: break-word;">火鍋羊肉片 100公克 <br style="margin: 0px; padding: 0px; word-wrap: break-word;">皮蛋 1顆 <br style="margin: 0px; padding: 0px; word-wrap: break-word;">香菜 1株 <br style="margin: 0px; padding: 0px; word-wrap: break-word;">嫩薑 2片 <br style="margin: 0px; padding: 0px; word-wrap: break-word;">水 600 <br style="margin: 0px; padding: 0px; word-wrap: break-word;"><br style="margin: 0px; padding: 0px; word-wrap: break-word;">【調味料】 <br style="margin: 0px; padding: 0px; word-wrap: break-word;">鹽 少許 <br style="margin: 0px; padding: 0px; word-wrap: break-word;">酒 少許 <br style="margin: 0px; padding: 0px; word-wrap: break-word;"><br style="margin: 0px; padding: 0px; word-wrap: break-word;">【醃 料】 <br style="margin: 0px; padding: 0px; word-wrap: break-word;">鹽 少許 <br style="margin: 0px; padding: 0px; word-wrap: break-word;">胡椒 少許 <br style="margin: 0px; padding: 0px; word-wrap: break-word;">太白粉 適量 <br style="margin: 0px; padding: 0px; word-wrap: break-word;"><br style="margin: 0px; padding: 0px; word-wrap: break-word;">【做 法】 <br style="margin: 0px; padding: 0px; word-wrap: break-word;">1.火鍋羊肉片以醃料抓勻略醃，備用。<br style="margin: 0px; padding: 0px; word-wrap: break-word;"><br style="margin: 0px; padding: 0px; word-wrap: break-word;">2.嫩薑切絲；皮蛋去殼切6瓣，備用。<br style="margin: 0px; padding: 0px; word-wrap: break-word;"><br style="margin: 0px; padding: 0px; word-wrap: break-word;">3.取一鍋，放入水煮沸後放入作法2的薑絲與皮蛋，轉小火續煮約10分鐘。<br style="margin: 0px; padding: 0px; word-wrap: break-word;"><br style="margin: 0px; padding: 0px; word-wrap: break-word;">4.於作法3的鍋中放入作法2的火鍋羊肉片、香菜與所有調味料拌勻即可。