【三餸一湯】蝦仁皇帝菜豆腐湯羮

蘋果日報 2020/06/06 07:00

食譜蔬菜蝦豆類湯水煮15分鐘以下
    材料：
    蝦仁 10隻
    板豆腐 100克
    皇帝菜 1紮
    上湯 3杯
    豉油 2湯匙
    生粉水 2湯匙

    做法：
    1.蝦仁切碎；豆腐用廚房紙吸乾水分後切粒；皇帝菜切碎。
    2.上湯及豉油倒入鍋中煲滾，然後加入蝦仁、板豆腐再煮熟。
    3.以生粉水勾芡，最後加入皇帝菜煮滾即可。

    Shrimp and Tofu soup with Emperor Vegetable
    Ingredients:
    Shrimp 10 pcs
    Tofu 100 g
    Emperor Vegetable 1 bunch
    Chicken stock 3 cups
    Soy sauce 2 tbsp
    Corn starch water 2 tbsp

    Methods:
    1.Dice the shrimps. Pat dry the tofu with kitchen paper and then cut into pieces. Dice the emperor vegetable.
    2.Pour the chicken stock and soy sauce into the pot and bring to boil, then add the shrimp, tofu and cook.
    3.Stir in corn starch water until the soup has thickened, add the emperor vegetable finally and bring to boil. Serve.
    empty
    empty
    empty
    empty
    10隻蝦仁切碎。
    empty
    empty
    用廚紙印乾板豆腐水分，切大粒。
    empty
    皇帝菜洗淨切碎。
    empty
    煲滾上湯及豉油。
    empty
    加入蝦仁、板豆腐，煮滾至熟。
    empty
    皇帝菜最後才加入煮滾。