白瓜味噌炒蝦仁

材料：

白瓜1條

蟲草花70克

本菇50克

蝦仁80克

蒜頭1瓣

乾葱1個

葱1條

清湯3湯匙

味噌1湯匙

糖少許

鹽少許

醃料：

胡椒粉少許

粟粉半茶匙

紹酒1茶匙

做法：

1. 蝦仁加鹽，倒水清洗二次，加醃料拌勻。本菇切去底部；白瓜對切，切片。煲滾水，蝦仁汆水，收細火汆水半分鐘。切葱花，蒜頭和乾葱切碎。

2. 燒熱油，爆香蒜、葱和乾葱，加入白瓜和本菇，加清湯2湯匙，蓋上煮至水分蒸發。

3. 開蓋，灒紹酒，加蟲草花同炒，下味噌和清湯各1湯匙拌炒，加入蝦仁，糖和鹽調味，加粟粉水收汁。

Sauteed white cucumber with shrimps

Ingredients:

White cucumber 1 pc

Cordyceps flowers 70g

Marmoreal mushroom 50g

Shrimp 80g

Garlic 1 clove

Shallot 1 pc

Green onion 1 pc

Chicken broth 3 Tablespoons

Miso paste 1 Tablespoon

Sugar Little

Salt Little

Marinade:

Pepper Little

Cornstarch ½ teaspoon

Shao Xing wine 1 teaspoon

Steps:

1. Wash shrimp with salt and water for twice. Marinate shrimp with pepper, cornstarch and Shao Xing wine. Cut the base of Marmoreal mushroom. Cut white cucumber in half, slice it. Boil water and blanch shrimp, turn to low heat and cook for 0.5 minute. Shred green onion, garlic and shallot.

2. Heat the oil, stir fry garlic, green onion and shallot. Put in white cucumber, Marmoreal mushroom, and 2 tablespoons of chicken broth. Cover the lid and cook until no water.

3. Open the lid, pour in Shao Xing wine. Put in Cordyceps flowers, miso paste and chicken broth, stir fry. Put in shrimp, sugar and salt. Thicken the sauce with cornstarch water.

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