百花齐开
材料
"绞肉 150克","新鲜香菇 10朵","青江菜 10棵","杏鲍菇(小) 3根","红萝卜中段 1块","香油 适量","太白粉 1大匙","调味粉 2匙","白胡椒 适量","乌醋 1小匙","香油 1小匙","乌醋 1匙","调味粉 2匙","味淋 1大匙","水 1碗","太白粉 1匙","水 2匙",
做法
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1:准备食材
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2:香菇洗干净用刀子将中间蒂头切掉刻十字花纹
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3:青江菜对切泡水
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4:杏鲍菇切成细小丁和绞肉、调味料(太白粉除外)一起拌匀
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5:再加入一颗鸡蛋拌匀
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6:最后加入太白粉拌匀备用
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7:红萝卜用刀子刻成花形或用压花模压花再切成0.2宽的片状
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8:备一锅滚水,青江菜洗净放入滚水里川烫,红萝卜花片也要川烫,沥干水分
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9:将川烫好的菜排在盘子里成圆形备用
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10:把调味好的绞肉填在香菇里成半圆球状
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11:把填好的香菇放在盘子里入电锅外锅加入八分满的杯水蒸到跳起来
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12:将蒸好的香菇肉排在排好青江菜的上面再摆上红萝卜花
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13:锅子里倒入水加入酱汁的材料煮滚,加入太白粉水勾芡
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14:将酱汁均匀的淋在排好盘的菜上面再滴几滴香油就好了