挂汤枸杞菜Kau Kee Choy Soup
- Prep Time15 Mins
- Cook Time30 Mins
- Type
- View
Ingredients
材料A
Ingredients A
材料B
Ingredients B
材料C
Ingredients C
调味料
Seasoning
勾芡
Thickening
装饰
Garnishing
Directions
心得交流站 : 烫枸杞菜,加入油、盐、糖,是使菜的口感更幼滑,炸香的豆包亦可后放当装饰。
Step 1
将豆包炸至金黄色,切条备用。Deep fry gluten until golden brown cut into strips and set aside.
Step 2
煮滚 V2锅水,加入适量油、糖、盐、再放入枸杞菜,烫软捞起,沥干水扣碗入深碟中备用。Boil half pot of water add in oil sugar and salt. follow with Kau Kee Choy blanch until soften. dish out and drain. Place Kau Kee Choy in a deep bowl and press firmly dislodge on plate.
Step 3
烧热油2大匙,爆香金者,加入水2饭碗,煮滚加入材料B及调味料煮滚,勾芡起钢淋上枸杞菜,放上杞子装饰即成。Heat 2tbsp oil in wok sauté ginger until fragrant, add in 2 bowls of water add in ingredients B and bring to bod: and then add in seasoning boil again and thicken it. Pour over the vegetable and garnish with Gou Qi.
