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浓汤煲白菜的做法

更新时间: 2020-09-11 00:00:00     

材料:虾300克、夏威夷贝250克、蚬子250克、娃娃菜300克、金针菇200克、粉丝200克浓汤宝50克、料酒30克、盐15克。做法:

1、虾去须去虾枪洗净,夏威夷贝、蚬子刷净外壳备用、金针菇、粉丝、浓汤宝、娃娃菜;

2、娃娃菜整棵用盐水泡20分钟后换清水泡10分钟后洗净切成菜瓣;

3、金针菇过水洗净、粉丝烫软备用;

4、浓汤宝用开水化开;

5、锅内少许油,稍热后放两片姜及葱丝,将切好的娃娃菜入内煎至两面发软;

6、倒入浓汤宝汤汁;

7、烧锅后先入金针菇;

8、再次开锅后加入虾、夏威夷贝和粉丝,倒入一勺料酒;

9、再次开锅后放入蚬子至蚬子熟透关火即可。

关键词: 白菜 做法

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