髮菜蠔豉

材料
日本蠔豉: 10-12隻
髮菜: 50g
生菜: 適量
蠔油: 適量
方法
- 把蠔豉用清水浸淋,後用鑊爆香蒜子、薑、蔥及蠔豉備用。不要倒掉蠔豉水
- 把髮菜用清水浸林淋,用滾水,放入髮菜,蠔油及調味料將其入味
- 把生菜用水焯熟,加入少許油和調味
- 把剩低的蠔豉水加入上湯,蠔油及調味,用生粉煮芡汁
- 擺盤時,生菜放底,然後排好蠔豉,髮菜圍著蠔豉放,淋上䇜汁完成
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