香菇肉羹 Mushroom Rou-Geng Soup

材料 Ingredients

肉羹 Rou-Geng 1 磅 lb (450g) 乾香菇 Dried shitake mushroom 8 朵 each 紅蘿蔔 Carrot 1 杯 cup 熟竹筍 Cooked Bamboo shoot 1 杯 cup 濃羹湯頭 Dark potage base 6 杯 cup

做法﹕

1.	香菇用水泡軟後切絲。紅蘿蔔削皮後細絲。熟筍也切成細絲。
2.	將濃羹湯頭準備好。
3.	濃羹湯頭 A料燒滾後放入香菇﹐紅蘿蔔和筍絲用中火煮熟﹐大約 5 分鐘。將浮在湯上的泡沫渣滓撇掉。
4.	加入肉羹和濃羹湯頭 B 料繼續用中小火煮 5 分鐘。
5.	將濃羹湯頭 C 料調勻後倒入湯內。不斷地攪動湯直到湯變稠後關小火。
6.	將濃羹湯頭 D 料加入湯內稍微攪拌一下即可。 食用時加上濃羹湯頭 E 料。

PROCEDURE

1.	Soak the mushrooms in water until soft and cut them into thin strips. Peel the carrot and cut it into 5cm juliennes. Cut the bamboo shoot into 5cm juliennes.
2.	Get the Dark potage base ready.
3.	Bring Dark potage base part A to a boil. Add the mushroom, carrot and bamboo shoot and cook them in medium heat for 5 minutes. Skim off the foams on top of the soup.
4.	Add the Rou-Geng & Dark potage base part B and cook in medium-low heat for another 5 minutes.
5.	Mix Dark potage base part C and add the mixture to the soup. Stir the soup until it becomes thick, then turn down the heat to low.
6.	Add the Dark potage base part D into the soup and stir couple times. Serve with cilantro (Dark potage base part E).

最後更新 (Last Update): 07/24/2013
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