虫草花药膳珍补Stuffed Loofah

  • Prep Time
    40 Mins
  • Cook Time
    30 Mins
  • Type
  • View
    104

花菇最好用清水浸泡过夜,不可用热水浸泡,用热水泡冬菇,会使冬菇香气流失。

Ingredients

材料A

Ingredients A

材料B:分別浸软

Ingredients B: soaked all

材料C

Ingredients C

材料D

Ingredients D

调味料

Seasoning

    Directions

    Step 1

    将党参浸软切段。Cut soaked DangShen into blocks.

    Step 2

    日本花菇榨去水份,捞入生粉、糖各2茶匙。Squeeze out water in soaked mushroom and marinate with 2 tsp of corn flour & sugar.

    Step 3

    烧热材料C的油,爆香老姜,加入水煮滚后,投入所有材料A和B,除了杞子。Heat 3 tbsp oil in wok,sauté ginger until fragrant,and then pour in water; once boiled,add in all ingredients A & B except GouQi.

    Step 4

    小火煮约2小时后,加入杞子和调味料再煮30分钟即成。Simmer in low heat for 2 hours,add in GouQi and seasoning and cook for another 30 minutes.

    Step 5

    节瓜用油煎至两面金黄色上碟,洒下少许盐隔水蒸20分钟,最后排上煮入味的花菇料即成。Sear loofah with oil until both side browned,and then steam with some salt for 20 minutes; arrange in soup bowl and top with mushroom mixture.

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