2019年11月8日 星期五

鮑參翅肚金腿羹


材料:

已泡花膠    60g

已泡遼参    60g(海参都得)

罐頭鮑魚    4-6

素翅            200g

清雞湯        300ml

熱水            500ml

雞粉           1茶匙

                4

                1棵(分蔥白及蔥絲)

                1湯匙


埋芡:

馬蹄粉        40g

                60g

老抽             1/4茶匙


做法:

  1. 已泡花膠及遼参解凍後切絲,放入加了2塊薑片、1-2棵蔥白和半湯匙米酒的滾水中煮3分鐘,撈起撈水後用300ml清雞湯浸住備用;
  2. 鮑魚仔切片,金腿切絲後加半茶匙黃糖拌勻;待用
  3. 素翅洗淨後瀝水;
  4. 在煲中倒入(1)花膠海參雞湯、金腿絲、熱水、雞粉和2片薑片,滾後加入素翅並加蓋以小火煲20分鐘;
  5. 期間準備馬蹄粉水,浸15分鐘開溶,再加老抽拌勻;
  6. 放入鮑魚片煲多3-5分鐘後,夾出薑片後拌入馬蹄粉水至合適稀稠度(放點蔥絲在面作點綴)即成


步驟1-3:




步驟4:


步驟5-6:












1 則留言:

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