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/ c$ P/ W; e! e5 x0 k材料： 鮮黃菊 1朵
* m8 c( \ c x; d/ w5.39.217.76薑 1片5.39.217.762 H2 M: {% [4 b) p
瑤柱 1至2粒
0 j& N# z0 Z. }& j- I# ~& @tvb now,tvbnow,bttvb鮮拆蟹肉 300克5.39.217.76/ q. U) q4 Y7 {2 R2 k6 \
豆腐 200克
; f# t# m3 v; C4 w; d/ W( f, u1 M竹笙 15克# k; T6 t( ]9 a* _
蟹籽 2湯匙
' M" p! M4 s/ o, W ytvb now,tvbnow,bttvb蛋白 2隻2 `8 s: V' V) l/ _ b. Q
水 2杯8 K& Q% Y+ I) j
上湯 3杯
2 Q3 J+ N# m9 U" m+ p公仔箱論壇
n. N* n, H/ ~% P6 V% gfresh chrysanthemum 1pc
1 g$ ^- H/ e5 L0 l% ktvb now,tvbnow,bttvbginger 1slice: _3 Q( {! k6 B4 y2 j- b
dried scallop 1to2pcs
4 Q8 v5 L! ]0 Z1 K' Y. kTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。fresh crab meat 300g
* R# Z; ]) \) b* ebean curb 200g公仔箱論壇# t5 z+ ^/ M, f; t" Y$ S
bamboo fungus 15g/ }% ]9 _! S* j3 o: V5 B! S
crab roe 2tbsps5.39.217.76- ?: y0 x* G6 M+ S% f# z6 h S
egg white 2pcs公仔箱論壇8 ^- R) g3 _ n2 z, C2 p: y
water 2cups公仔箱論壇' h/ x% V6 R- {6 B7 Z
broth 3cups
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, L% |7 R: s: W) B5 d; u% v公仔箱論壇
/ m+ P7 ?3 v; M' z0 |* T% j& z公仔箱論壇製法： 1. 竹笙浸於清水約1小時，再用熱水浸5分鐘，沖洗後瀝水切粒；菊花洗淨拆成瓣；豆腐切粒；瑤柱用1/2杯水浸半天再拆成絲。. x/ `$ Q8 t. ]# v
Soak bamboo fungi in water for an hour. Drain and soak in hot water for 5 minutes. Rinse, drain and dice. Rinse chrysanthemum and separate into petals. Dice bean curb. Soften dried scallops in half cup of water and shred.
$ I8 d; v6 ^# F: b& D5.39.217.762. 煲滾水、上湯，加薑及瑤柱連水，放入豆腐粒、竹笙粒煮10分鐘，然後加入蟹肉及生粉水拌勻煮滾。
4 _: g( C" T) TBoil water and broth. Add ginger and dried scallops with its water. Add bean curd and bamboo fungi, simmer for 10 minutes. Bring to boil again and stir in crab meat and thickening. Boil.tvb now,tvbnow,bttvb) Z; s6 T+ n% u% U
3. 最後熄火，加入拂勻的蛋白、調味料及菊花瓣，用蟹籽裝飾即成。1 D( [8 ^; b- E- e! l7 ~" |1 C1 V
Turn off the fire. Stir with egg whites, seasoning and petals. Garnish with crab roe.
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. Z# `. z: a w0 G. z* i% ~調味： 鎮江醋 1/2湯匙
" E" D' Z7 b# b2 q8 o" X5.39.217.76醬油 1/2茶匙
* O& @: B5 a. P. w+ N* G, H胡椒粉、麻油 各少許5.39.217.76- ~5 q. m) t, j
Chinese spiced vinegar 1/2tbsp
* ^! b' F* o1 H5 r% O& m" Osoy sauce 1/2tsp
5 ~) i* E" c( k0 |8 F7 W公仔箱論壇pepper, sesame oil some |
發表於 2009-4-27 01:22 AM
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