花旗參麒麟魚

花旗參麒麟魚

台灣台北國賓飯店花旗参食譜系列

 

活石斑魚、雞蛋豆腐、芥蘭菜、日本花菇、薑片、竹筍、花旗參片、鹽、雞粉、太白粉、蠔油、胡椒粉、香油、米酒

石斑魚處理切片以及花旗參、米酒,先蒸30分鐘備用。豆腐、花菇、竹筍、薑全部切成12片排列於盤,花旗參片排最上層用大火蒸8分鐘取出,湯水加入少許雞湯調味,勾芡,最後加入香油,淋上魚肉即可。

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