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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