三菇扣素鸡Braised Mock Chicken With Assorted Mushroom
- Prep Time40 Mins
- Cook Time35 Mins
- Type
- View
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.
