节节上升(金汤节瓜拌发菜竹笙卷)

  • Prep Time
    40 Mins
  • Cook Time
    30 Mins
  • Type
  • View
    68

【烹饪小贴士】节瓜切纹约半寸深,容易熟透和易入味。

Ingredients

材料A

Ingredient A

材料B

Ingredients B

装饰

Garnishing

金瓜芡汁

Pumpkin sauce

    Directions

    Step 1

    发菜放入素G粉、盐少许,煮入味备用。Braise Fatt Choy with dash of vegetarian stock granule and salt until flavor infused.

    Step 2

    节瓜削皮对半切开,每段切开4块,瓜背上用刀切纹(井),拉油2分钟,捞出撒少许盐备用。Peel hairy gourd and halve vertically, cut into 4 blocks,cut its back with a # sign and blanch in hot oil for 2 minutes, drain and sprinkle some salt on top.

    Step 3

    甜菜脯用油爆至香脆,备用。金针菇炸至金黄色,备用。Sauté sweet pickled radish until fragrant and crispy,deep fry Enoki mushroom until golden brown.

    Step 4

    竹笙挤干水份,用筷子把发菜酿入成竹生卷。Squeeze out water in bamboo fungus and stuff in Fatt Choy.

    Step 5

    把节瓜和竹笙卷排上碟,隔水蒸8至10分钟至瓜熟。Arrange hairy gourd and bamboo fungus roll on plate,and then steam 8-10 minutes until the gourd cooked.

    Step 6

    煮滚金瓜芡汁淋上,节瓜面放上甜菜脯、炸金针菇丝和装饰料,趁热享用。Bring pumpkin sauce ingredients to boil,thicken with starch and pour it over the dish,top with crispy sweet pickled radish. Garnish Enoki mushrooms and serve immediately.

    你可能也爱看