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鮮菇湯


【材  料】
鮮香菇 2 朵
金針菇 50 公克
柳松菇 50 公克
蘑菇 50 公克
杏鮑菇 50 公克
青花菜 150 公克
蔬菜高湯 600 ㏄

【調 味 料】
鹽 適量

【做  法】
1.鮮香菇、金針菇去蒂以酒水洗淨,瀝乾水分,鮮香菇切片。

2.柳松菇、杏鮑菇以酒水洗淨僩僑僯僓,裮褉褋複瀝乾水分,以手撕成長條狀。

3.蘑菇以酒水洗淨慵慴態慞,蜜蜾蜬蜼瀝乾水分,對半切開。

4.青花椰菜放入水中汆燙至變翠綠色嗿嘄嘉嗼,銌銊銨閥先泡入冰水中,再撈起瀝乾備用。

5.將蔬菜高湯倒入鍋中豪豩貌貍,槁榓榚榖放入作法1、2、3的全部材料以大火煮滾,改以中小火續煮約10分鐘嘈嗷嘧嗾,熂熉熗熅再加入作法4的青花椰菜和調味料略攪拌即可。

  • Keywords : 公克, 鮮香菇, 柳松菇, 鮮香菇切, 青花菜, 青花椰菜, 金針菇, 適量, 蘑菇, 蔬菜高湯, 瀝乾水分, 杏鮑菇, 半切開, 以手撕成長
0 0
2009-02-24T12:23:00+0000


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