八珍海味汤 8 Treasure Seafood Soup

【材料】
A:鸡肉丝、螃蟹肉、竹笋及金针菇各100克、香菇50克（浸泡切丝）、海参50克（切片）、鲍鱼30克(切片）、干贝30克
B:花雕酒2汤匙、高汤4碗、生粉100克+80毫升清水
【调味料】
酱油2汤匙、盐¾茶匙、白糖1茶匙、鸡粉½茶匙、麻油½茶匙
【做法】
1. 将所有材料A放入滚水川烫后滴干备用。
2. 起锅热油，赞入花雕酒，然后倒入高汤，煮至滚后把所有川烫材料和调味料一起加入，再煮至滚。（图1-6）
3. 用混合了的生粉水勾芡即可。（图7）

【Ingredients】
A: 100g shredded chicken, 100g crab meat, 100g bamboo shoot, 100g enoki mushroom, 50g
black mushroom (soaked and shredded), 50g sea cucumber (sliced), 30g abalone (sliced), 30g
dried scallop
B: 2 tbsp chinese wine,4 bowls superior stock, 100g cornstarch solution (mix with 80ml water)
【Seasoning】
2 tbsp soya sauce, ¾ tsp salt, 1 tsp sugar, ½ tsp chicken powder, ½ tsp sesame oil
【Method】
1. Blanch all ingredients A in boiling water and drain.
2. Heat oil in wok, drizzle in Chinese wine and then pour in superior stock and bring to a boil. Put in all
the blanched ingredients and seasoning, bring to boil again. (pic 1-6)
3. Add in corn starch solution to thicken the soup, done. (pic 7)