雀肉酿双味
材料
"牛番茄 3颗","鸡胸肉 2两","猪五花 2两","虾仁 2两","荸荠 2大匙","葱末 酌量","姜末 酌量","酱油 1大匙","酒 1大匙","盐 酌量","太白粉 1大匙","麻油 酌量","胡椒粉 酌量","水 1大匙","高汤 半杯","酱油 2大","糖 1小匙","太白粉 半大匙"
做法
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1:将蕃茄表面切开后挖除果肉
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2:将鸡胸肉，猪五花及虾仁剁成肉泥，加入姜末.葱末.荸荠均匀搅拌，再逐次加入肉泥醃料搅拌匀称
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3:先将蕃茄内侧抹上太白粉，再将肉泥塞满
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4:用平底锅将肉面朝下，用小火煎黄肉面
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5:将番茄放在盘中加入综合佐料，锅中加水开大火盖锅盖蒸约15分钟，番茄软化后取出，将盘中的酱汁用另一锅续煮至浓稠后淋在肉上(如酱汁太稀可勾点薄芡)
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6:
