百花酿萝卜
材料
"150克虾仁","600克白萝卜","2只冬菇","50克枝豆","20克葱,切粒","200毫升鸡汤","虾仁腌料","1汤匙粟粉","1茶匙绍兴酒","1/2茶匙盐","1/4茶匙白胡椒粉","酱汁材料","2汤匙水","1汤匙蚝油","1茶匙粟粉","1茶匙糖"
做法
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1:洗净虾仁,刴成虾胶,加入腌料腌15分钟
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2:用水浸泡冬菇至软身,切成幼粒
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3:把枝豆切粒
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4:把虾胶丶枝豆丶冬菇及葱放入搅拌碗内混和
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5:把白萝卜削皮,切成3厘米厚件,用曲奇饼模把萝卜件切成相同大小
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6:在中间杓一个洞
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7:把鸡汤倒进锅内煮沸,放入白萝卜煮大约5-8分钟,捞出沥水,摊冻
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8:把虾胶酿入白萝卜
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9:将白萝卜放在碟上,隔水蒸8分钟,直至虾胶熟透
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10:混和酱汁材料,再放入锅煮至浓稠
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11:淋上白萝卜面,即可上碟