四色湘素

材料: 
青江菜心15棵,玉米筍15支(罐裝玉米筍1罐),草菇24朵(罐裝草菇1罐),蕃茄2個(約重420g)。
蔬菜高湯(vegetable stock)2罐(每罐約400g)。
鹽1/4小匙,太白粉1小匙。

做法: 
1. 蕃茄洗淨去蒂,在底部用刀淺淺劃出十字開口﹔青江菜洗淨瀝乾﹔玉米筍如果頂端較硬就切掉一點。
2. 預留出約150 ml的高湯另置,其餘的倒入小湯鍋裡加熱,依序分別汆燙青江菜、玉米筍與草菇,撈出之後瀝乾水分。最後放入蕃茄略為翻滾使十字切口裂開,撈出,從開口處剝 除蕃茄的表皮,切成兩半,去蒂頭,再切小塊(一個蕃茄大約切成6等份),然後放回高湯裡再燙熟,撈出即可。
3. 大盤子裡間隔排入青江菜心與玉米筍,然後在內圈排入蕃茄片,中央放上草菇﹔在預留的150 ml高湯裡加入鹽1/4小匙與太白粉1小匙拌勻,另備小湯鍋煮滾至湯汁變稠,把湯汁澆淋在擺好的素菜上即可。

Reference

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Published in: on November 12, 2012 at 3:04 pm  Leave a Comment  

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