金汤港豆苗Pumpkin Bean Sprout in golden soup
- Prep Time40 Mins
- Cook Time15 Mins
- Type
- View261
【烹饪小贴士】姜丝要浸泡水上5分钟,滤干水,再炸至色泽金黄均匀。
Ingredients
材料A
Ingredients A
材料B
Ingredients B
勾芡:拌匀
Thickening
Directions
将滑豆腐隔水蒸5分钟,备用。Steam soft tofu for 5 minutes ,set aside.
姜丝炸至金黄色,备用。Deep fry juliennes ginger until golden brown.
金瓜蒸熟压成泥,加入水250毫升把玉桂粉拌匀过滤后,倒入锅中煮滚,加入其余材料B再勾芡煮到汤汁浓稠成金汤。Steam pumpkin and mash finely, mix with 250ml of water and add in cinnamon powder, filter and boil in pot with all remaining ingredients B, thicken with starch.
煮滚半锅水,加入油和盐,再加香港豆苗煮1分钟捞起,滤去水份,盛入碟中,菜面排上豆腐,再放上炸姜丝,倒入金汤即成。Boil half pot of water with some oil and salt, blanch HK bean sprout for about 1 minute, drain and place in plate, top with tofu, fried ginger and pour pumpkin soup over, done.
金汤港豆苗Pumpkin Bean Sprout in golden soup
Ingredients
材料A
Ingredients A
材料B
Ingredients B
勾芡:拌匀
Thickening
Follow The Directions
将滑豆腐隔水蒸5分钟,备用。Steam soft tofu for 5 minutes ,set aside.
姜丝炸至金黄色,备用。Deep fry juliennes ginger until golden brown.
金瓜蒸熟压成泥,加入水250毫升把玉桂粉拌匀过滤后,倒入锅中煮滚,加入其余材料B再勾芡煮到汤汁浓稠成金汤。Steam pumpkin and mash finely, mix with 250ml of water and add in cinnamon powder, filter and boil in pot with all remaining ingredients B, thicken with starch.
煮滚半锅水,加入油和盐,再加香港豆苗煮1分钟捞起,滤去水份,盛入碟中,菜面排上豆腐,再放上炸姜丝,倒入金汤即成。Boil half pot of water with some oil and salt, blanch HK bean sprout for about 1 minute, drain and place in plate, top with tofu, fried ginger and pour pumpkin soup over, done.