Monday 24 December 2007

酿香菇 *Stuffed Pork in Mushroom


食材:
五香粉...... 1/2 茶匙
马蹄.......... 3-4 粒
红萝卜...... 1/2 条
香菇.......... 8 朵
虾.............. 12-15 只
猪肉碎...... 适量
蜀粉.......... 1/2 茶匙
绍兴酒...... 1/2 汤匙
酱油.......... 适量

准备
1. 香菇去脚。用热水烫软后,洗净。
2. 虾去壳,虾肉切碎。
3. 红萝卜和马蹄切成粒。

做法:
1. 猪肉腌五香粉、酱油和蜀粉。
2. 把猪肉、虾肉、红萝卜和马蹄搅好,然后塞入香菇。把料塞入香菇前,洒少量的蜀粉在香菇背面,才把料类塞入香菇背面。
3. 把准备好的酿香菇摆在蒸盘上。在盘里加一点水,再加上一点点的酱油,然后拿去蒸10~15分钟。
4. 蒸好后,再加上绍兴酒即可。

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Ingredients:
1/2 teasp five spices powder
3-4 water chestnuts
1/2 carrot
8 Chinese mushroom
12-15 shelless prawns
pork
1/2 teasp corn flour
1/2 tbsp rice wine
soy sauce

Preparations:
1. Remove steam from mushrooms. Immerse in hot water until mushroom is soften, then clean it.
2. Chop prawns.
3. Cut water chestnuts and carrot into dice.

Directions:
1. Marinate pork with five spices powder, soy sauce and corn flour.
2. Mix pork, prawn, carrot and water chestnut evenly. Sprinkle some corn flour on mushroom and stuff the ingredients in mushroom.
3. Place stuffed mushroom on plate and add a little bit of water and soy sauce in plate, bring to steam for about 10-15 minutes.
4. Add rice wine in mushrooms before served.

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