ab77777 發表於 2023-3-18 11:59:33

鸡蓉豆腐荠菜羹


https://static.xinshipu.com/20160901/original/1472698520475.jpg@288w_216h_99q_1e_1c.jpg
鸡蓉豆腐荠菜羹




简介
豆腐分软豆腐和硬豆腐,软豆腐比较适合做汤羮,因为口感软嫩,可以滑进喉咙去,所以做这款汤时材料不妨切细一点,令口感更滑溜。

材料
软豆腐1砖免治鸡肉250克荠菜500克葱20克芫茜20克鸡汤500毫升水500毫升鸡肉腌料:绍兴酒1汤匙砂糖1茶匙盐及胡椒粉适量生粉芡材料:水100毫升生粉30克


做法

[*]
https://static.xinshipu.com/20160901/original/1472698520876.jpg@152w_118h_99q_1e_1c.jpg1免治鸡肉加入绍兴酒、砂糖、盐及胡椒粉切15分钟
[*]
https://static.xinshipu.com/20160901/original/1472698521018.jpg@152w_118h_99q_1e_1c.jpg2豆腐沥干水后切粒
[*]
https://static.xinshipu.com/20160901/original/1472698521122.jpg@152w_118h_99q_1e_1c.jpg3荠菜洗净沥干水,然后切碎
[*]
https://static.xinshipu.com/20160901/original/1472698521211.jpg@152w_118h_99q_1e_1c.jpg4葱及芫茜切碎
[*]
https://static.xinshipu.com/20160901/original/1472698521336.jpg@152w_118h_99q_1e_1c.jpg5锅里加入鸡汤及水煮滚
[*]
https://static.xinshipu.com/20160901/original/1472698521416.jpg@152w_118h_99q_1e_1c.jpg6加入免治鸡肉煮5分钟
[*]
https://static.xinshipu.com/20160901/original/1472698521549.jpg@152w_118h_99q_1e_1c.jpg7加入荠菜煮10分钟
[*]
https://static.xinshipu.com/20160901/original/1472698521658.jpg@152w_118h_99q_1e_1c.jpg8加入豆腐煮滚
[*]
https://static.xinshipu.com/20160901/original/1472698521797.jpg@152w_118h_99q_1e_1c.jpg9将生粉芡的生粉和水拌匀
[*]
https://static.xinshipu.com/20160901/original/1472698521918.jpg@152w_118h_99q_1e_1c.jpg10慢慢加入汤中煮至微微稠身
[*]
https://static.xinshipu.com/20160901/original/1472698522055.jpg@152w_118h_99q_1e_1c.jpg11洒上葱及芫茜碎即成




cdm1121 發表於 2023-3-23 08:32:15

kuanglan135 發表於 2023-4-4 21:18:54

路过支持

kuanglan135 發表於 2023-4-4 21:27:48

路过支持

kuanglan135 發表於 2023-4-6 19:08:24

路过支持

cdm1121 發表於 2023-5-30 09:21:45

cdm1121 發表於 2023-6-2 08:47:33

遗忘前世 發表於 2023-7-16 18:45:52

路 过 支 持 一 下

pengpeng6541 發表於 2023-7-17 12:59:08

适合夏天吃
頁: [1]
查看完整版本: 鸡蓉豆腐荠菜羹