紅燒海參

許氏2015年名廚風雲會參展食譜

[材料]

海參、元貝、冬菇、青江菜。

[做法]

乾干貝蒸透,軟炸至香酥,干貝汁水則與海參及少許冬菇冬筍—起燒煨,收濃汁掛亮油上灑金絲干貝,同時以燙熟青江菜鑲圍,以增菜之色美。

[名廚簡介]

張秉誠 Felix Chang

出身四川菜師傅世家,1980年與父親在洛杉磯開設福星川菜至今,主廚超過30年。

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