三菇扣素鸡Braised Mock Chicken With Assorted Mushroom

  • Prep Time
    40 Mins
  • Cook Time
    35 Mins
  • Type
  • View
    521

步骤做法虽然多一点,但成品出来好吃又卖相好看,是值得花时间的一道料理。

Ingredients

材料A

Ingredients A

材料 B

INGREDIENTS B

调味料A

SEASONING A

调味料B

SEASONING B

勾芡

THICKENING

装饰

GARNISHING

    Directions

    Step 1

    烧热油爆香蒜茸,加入全部菇类和调味料炒匀,盛出。Heat oil in wok, sauté garlic until fragrant; and then add in three mushroom and seasoning, stir to mix.

    Step 2

    将腐竹皮摊开沾水至软身,然后铺在碗里,顺次把3种菇排列整齐。Moist bean curd skin with some water; covers the base of bowl with the beancurd skin, put in mushrooms accordingly.

    Step 3

    最后放入万茂牌斋鸡肉及豆包,包起折好放入蒸镬。Add in MAKMUR Brand Mock Chicken Meat and gluten pocket, wrap up.

    Step 4

    用大火蒸30分钟。取出,慢慢的将腐竹皮剪开。Steam whole packets for 30 minutes, dish out and open cut the skin.

    Step 5

    烧热油爆香姜片再加入其余调味料B煮滚,勾芡。Heat oil in wok, sauté ginger until fragrant, and then add in remaining sauce ingredients and bring to boil. And then thicken with starch.

    Step 6

    将献汁淋上3菇扣素鸡上即可。Pour sauce over the dish and serve.

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