萝卜丝樱花虾鸡肉饼(烹大师时食飨宴)
材料
"鸡胸肉 1/2片","萝卜 酌量","番茄 1个","樱花虾 1匙","香菇 3朵","蛋 1个","红葱头 1颗","米酒 1/2匙","盐 酌量","干贝味之素 1/4小匙","胡椒粉 酌量","香菜 酌量"
做法
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1: 炒香红葱头、香菇末、樱花虾末(干香菇)先泡软)
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2: 萝卜刨细丝
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3: 鸡肉剁成泥加入米酒,拌搅至有黏性,加入1、2和蛋,塩、胡椒粉、烹大师干贝调味
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4: 整成肉饼、番茄切片、电锅蒸熟(外锅一杯水)
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5: 香菜提味