百花酿芥菜胆
材料
"5-6棵芥菜","200克虾仁","20克金华火腿","250毫升清鸡汤","10克姜","½茶匙盐","1茶匙糖","1茶匙粟粉","虾仁腌料","1只鸡蛋白","½茶匙盐","¼茶匙白胡椒粉","1茶匙麻油","1汤匙粟粉"
做法
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1:先把虾仁洗净,用刀背轻轻把虾仁刴成虾胶
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2:加入腌制调料拌匀,冷藏半小时
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3:把芥菜叶修剪整理一下,不要弄断芥菜梗
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4:把姜及金华火腿切成片
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5:分开蛋黄和蛋白
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6:把水、姜片及少许糖加入浅身锅内,加入芥菜汆水1分钟,沥干
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7:芥菜扫上粟粉,把虾胶酿入芥菜
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8:放在碟上,隔水蒸5分钟或至全熟
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9:把少许油加进平底锅内,炒香姜片,加入清鸡汤,煮沸
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10:捞起姜片弃掉
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11:把金华火腿及蛋白加进汤内
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12:加入粟粉水令清汤浓稠。最后,把清汤汁倒在菜胆上即可