當年今日

腐皮浸娃娃菜

蘋果日報 2002/04/25 00:00


清甜香滑
今年的新貴娃娃菜,是迷你版紹菜,約$4包,有三至四棵,無論超市或街市也可見其蹤影,細細棵最適合人少少的家庭食用,再配合豆製品腐皮,雖然沒有一片肉,整道菜式卻很清甜香滑,特別適合素食人士,或要KeepFit的朋友。
材料:
腐皮1塊
娃娃菜半斤

調味:
雞粉2茶匙
醬油1茶匙
麻油1/2茶匙

做法:
Cabbage&BeancurdSkin
Ingredients:
1sheetbeancurdskin
2cattybabyChinesecabbage

Seasoning:
2tspchickenpowder
1tspsoysauce
2tspsesameoil

Method:
1.Washanddraincabbage.
2.Wipebeancurdskinwithawettowelandrollitup.Bring2cupswatertotheboil,putinbeancurdskinrolls,simmertilldone,takeoutandcutintosections.Reservethewater.
3.Putcabbageintothewater,simmeroverlowheattilltender,putinbeancurdskinroll,mixwell.Takeoutandserve.