冰心玉潔

:::

1988 / 7月

文‧漢光公司



材料:

嫩藕一節、素高湯三飯碗半、洋菜精半包、紗布一條。

(1)鹽一茶匙半,味精半茶匙。

做法:

1.嫩藕去皮及節頭後切成寸丁粒,浸於清水中。

2.(1)料、洋菜精及素高湯一起煮滾後,改小火續煮卅分鐘,熄火後取紗布將湯汁過濾一次。

3.嫩藕放入濾好的湯汁中略滾後倒入模型內,加蓋一層保鮮膜存入冰箱,涼透後切成寸丁粒,加上刨冰屑即可供食。

備註:

1.洋菜精是將洋菜濃縮後製成的粉末,在大雜貨店可買到。

2.此菜的吃法在炎夏是很別緻的,可以做為自助式的菜點。

相關文章

近期文章

EN

Crystal Beauty

hang kuang Co.,Ltd.


Ingredients (4 servings):

1 section of lotus root, 3 0.5 cups of clear soup stock, 0.5 pack of condensed agar-agar powder and 1 piece of gauze.

Seasoning:

1 0.5 tspns of salt and 0.5 tspn of M.S.G.

Method:

1. Peel lotus root. Remove section knobs. Dice. Soak in water.

2. Put seasoning, condensed agar-agar powder and clear soup stock to simmer over low flame for 30 minutes. Turn off the flame. Filter the juice with a piece of gauze.

3. Ladle out lotus root dice. Put in the filtered juice. Bring to boil shortly. Pour into a shaped container. Park with a piece of wrap and preserve in the refrigerator. Dice when they get cool completely. Serve with shaved ice flakes on top.

Note:

It is a delightful and appealing dish in the summer, and can be served as a buffet dish.

 

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