迎春纳福 -(淬酿年菜料理)
材料
"香菇 8朵","百叶豆腐 16片","素火腿 16片","面粉糊 适量","葱 1支","姜 适量","八角 适量","陈皮 适量","绿花椰菜 适量","调味酱汁:酱油(淬酿酱油露) 3大匙","调味酱汁:冰糖 1大匙","调味酱汁:米酒 1大匙","调味酱汁:水或高汤 300cc","调味酱汁:太白粉 适量"
做法
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1: 绵线用水煮沸过,香菇泡软蒂去除切成百叶豆腐一样大小(百叶豆腐、素火腿各切16片)。葱切段、姜切片待用。
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2: 绿花椰菜放入滚水煮熟(水里放少许的盐、油)摆盘待用.
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3: 用面糊将素火腿抹一层放上白叶豆腐再抹面糊放上素火腿抹面糊再放上百叶豆腐抹面糊最后放香菇用绵线绑好即成素肉块。(素火腿—百豆腐—素火腿—百叶豆腐—香菇)
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4: 起油锅放葱段、姜片爆香,八角、陈皮加入再放调味酱汁煮,最后放素肉块烧煮.
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5: 煮开后素肉块取出放入电锅蒸,剩余的酱汁用太白粉勾芡素肉块蒸好取出淋上酱汁即成.
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6: 迎春纳福即成^_^