香菇瓤虾饺 3-4人份

材料A
猪肉碎200克
虾胶300克
马蹄碎适量
盐少许
鸡精少许
麻油少许
生粉少许
材料B
香菇10粒
鸡汤2杯
盐½小匙
鸡精½小匙
生粉1小匙
蛋白1粒

做法

  1. 把材料A混拌均匀,搅打至表面粘稠。
  2. 取适量瓤进香菇内,蒸8-10分钟至熟待用。
  3. 把鸡汤煮滚,加入盐和鸡精调味。加入生粉勾芡后加入蛋白略微搅拌。
  4. .把勾芡后的鸡汤淋在香菇上即可。

 

Stuffed Mushroom serves 3-4

Ingredients A
200g minced pork
300g shrimp paste
some minced water chestnuts
some salt
some chicken powder
some sesame oil
some starch
Ingredients B
10 mushrooms
2 cups chicken broth
1/2tsp salt
1/2tsp chicken powder
1tsp starch
1 egg white

Method

  1. Mix Ingredients A well. Stir until the surface is sticky.
  2. Stuff mushrooms with mixture. Steam 8-10mins until cooked. Set aside.
  3. Bring chicken broth to a boil. Season with salt and chicken powder. Thicken with starch and add egg white. Stir briefly.
  4. Drizzle it on mushrooms and serve.

食谱提供 Recipes by courtesy of: Chatterbox
地址:333 Orchard Road, Mandarin Orchard level 5
电话:6831 6288/91
示范厨师 Chef Demo:
刘殿雄 行政副主厨
Executive Sous Chef Liew Tian Heong

464期(2014年10月27日出版)《优1周》教你5道蘑菇食谱:香菇瓤虾饺、香菇木耳焖鸡块、鲜菇菜粒焗芝士、糖醋脆素鳝、炆香菇。