鲍贝银杏粟米焖豆根
(4-6人份)
用料：
1罐财神牌清汤鲍贝
60克Hosen 白果
60克Hosen 粟米粒
2件面根(豆皮)
50克青葱
少许蒜茸
少许粟粉
200克清汤取自清汤鲍贝
调味料：
1/4茶匙幼盐
半茶匙白糖
1茶匙蚝油
少许麻油
少许花雕酒
作法:
- 面根切小块，炸至金黄色。
- 在砂煲肉，先爆香蒜茸，接着加入面根、鲍贝、白果、粟米粒、鸡汤和调味料。
- 焖煮约2分钟后，以粟粉勾芡，撒上青葱粒即可趁热上桌。
Braised Bean Curd with Pacific Clams and Gingko Nuts
(Serves 4-6 persons)
Ingredients:
1 can Fortune Brand Pacific Clams
60g Hosen Brand Gingko Nuts
60g Hosen Brand Young Corn
2 pcs layed bean curd (dou gen)
50g spring onion
some minced garlic
some cornstarch
200g stock, from Pacific Clams
Seasonings:
1/4 tsp fine salt
1/2 tsp sugar
1 tsp oyster sauce
some sesame oil
some hua tiao wine
Method:
- Cut layed bean curd into cubes, deep fry until golden brown.
- Stir-fry minced garlic till fragrant in a claypot. Then add in layed bean curd, pacific clams, gingko nuts, corn, stock and seasoning.
- After boiling for 2 mins, thicken with cornstarch. Sprinkle over spring onion and ready to serve.
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