ingredients : 材料"
100g soaked white fungi 100克湿发雪耳
40g soaked wood ear 40克湿发木耳
200g chinese marrow 200克节瓜
4 dried black mushrooms 4朵冬菇
3 dried scallops 3粒瑶柱
120g minced pork 120克绞猪肉
2 egg whites(whisked) 2个蛋白(拌匀)
1 tsp finely choped ginger 1茶匙姜茸
6 cups water(or stock) 6杯清水(或上汤)
Seasoning : 調味料:
1 1/2 tspn salt 1 1/2茶匙盐
2 tspn chicken powder( 2茶匙鸡粉(如用上汤则免)
if stock is used,no need added)
dark soy sauce 老抽少许
Sauce: 献汁:
3 tbspn water chestnut powder 3汤匙马蹄粉
4 tbspn water 4汤匙水
Method :
- soak dried scallops in 1/2 cup of water until soft. Tear into shreds. keep the liquid from soaking dried scallops.
- soak dried black mushrooms until soft. chop finely. shave chinese marow into shreds.
- soak white fungi n wood ear separately until soft. wash,rinse n chop finely.
4.mix minced pork with 1/4tsp of chicken powder n the liquid from soaking dried scallops. loosen. - heat wok n pour in a little oil. stir fry ginger,dried scallops,black mushrooms,chinese marrow,white fungi n wood ear until fragrant. sizzle wine.add water(or stock) and bring to the boil. put in minced pork and seasoning. bring to the boil again. add sauce and mix. pour in ehh whites n mix well. transfer to pot n serve.
做法:
1.瑶柱用半杯水浸软撕开,瑶柱水留用.
2.冬菇浸软,剁幼粒.节瓜刨丝.
3.雪耳及木耳分別浸透,清洗干凈,飞水过冷河,剁碎.
4.绞肉加入1/4茶匙鸡粉及浸瑶柱水拌问,拌散备用
5.烧热少许油,爆香姜茸.滛柱,冬菇,节瓜,雪耳及木耳,赞酒,加入清水(或上汤)煮沸后,下绞肉及調味料,待再滚后,下献汁拌匀,注入蛋白拌匀,即可上锅.