蛋酥白菜滷

Ingredients:

  • 大白菜 1 棵
  • 乾香菇 3~4朵
  • 蛋 1 個
  • 昆布高湯 1 碗
  • 醬油 2 Tbsps + 1 tsp
  • salt 1/2 tsp
  • sugar 1 tsp

Method:

  • 乾香菇泡軟,大白菜切大片,蛋加1 tsp 醬油打散
  • 起高溫油炸鍋,以漏杓將蛋汁倒入鍋中炸成金黃蛋酥。撈起瀝油。
  • 香菇切片,醬油、鹽、糖調成綜合醬汁。
  • 鍋中留少許油爆香香菇片,加入白菜翻炒幾下,加入高湯與一半的蛋酥蓋鍋以中火悶煮,煮至白菜熟軟後加入綜合醬汁再悶煮一下。盛盤後灑上餘下的蛋酥。

Reference: 10分鐘上素菜 p. 61 link

ideas for improvement:

  • 白菜要先洗淨,川燙過,擠去水份,才能夠做白菜滷,否則會變成白菜湯(但我這次煮其實也還好…)
  • 可加入紅蘿蔔絲、泡香菇水、蒜頭酥、白胡椒粉、薑片


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