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蘿蔔香菇肉羹
本帖最後由 a1234568454 於 2021-4-21 07:38 PM 編輯蘿蔔香菇肉羹
食材白蘿蔔
1條
紅蘿蔔
1條
肉羹塊
300公克
新鮮大香菇
3朵
蔥
2支
柴魚高湯包
1包
雞蛋
2顆
調味
柴魚醬油
3大匙
糖
1小匙
鹽
1小匙
白胡椒粉
少許
辣椒醬
1小匙
勾芡用
蓮藕粉
3大匙
水
半碗
[*]白蘿蔔紅蘿蔔去皮切粗條，蔥切蔥花，香菇和香菇蒂切片，雞蛋打入碗中打散
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1831969%2F4af1cd3fbc76f994.jpg&width=400鍋中放水1500cc,放入柴魚高湯包和切片的香菇蒂，煮滾後將高湯包夾出
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1831975%2F7b836aca71cfec60.jpg&width=400接著加入白蘿蔔紅蘿蔔和香菇片，蓋上鍋蓋，煮約10分鐘
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1831977%2F3c1853f50c01fa1d.jpg&width=400時間到，蘿蔔熟了，加入肉羹，再加入柴魚醬油.糖.鹽.辣椒醬，調整試好味道
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1831991%2F7e6536d2eccecbc4.jpg&width=400等到再滾，轉小火，用蓮藕粉水勾芡（慢慢倒入,一邊攪拌直到適當的稠度）,然後淋入蛋汁（蛋汁淋入先不攪拌）
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1831997%2F2f0f916562c163a2.jpg&width=400看到蛋略微凝固，拌一下，撒點白胡椒粉，放入蔥花，淋點香油，再拌勻一下即可熄火，完成
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