材料:
竹笙16 條
金華火腿200克
甘筍1條
甜豉油3湯匙
做法:
甘筍洗淨,切條
金華火腿洗淨,切幼條
竹笙用水浸軟
切去頭尾硬的部分
將適量甘筍條及金華火腿條釀入竹笙內至填滿
置碟上,隔滾水蒸約8分鐘
取出,瀝去多餘水分
淋上甜豉油即成
Ingredients:
16 bamboo fungus
1 carrot
200g Jinhua ham
3 tbsp sweet soy sauce
Steps:
Peel carrot. Rinse and cut into thin strip.
Rinse ham and cut into thin strip.
Soak bamboo fungus in water until tender.
Cut off both ends.
Stuff some carrot and ham strips into each bamboo fungus.
Place on plate. Steam over boiling water for 8 minutes.
Remove from wok. Drain off excess water.
Drizzle sweet soy sauce. Done.