竹笙鑲肉，菜名，絞肉、魚漿的搭配，口味獨特，一道營養豐富的美味佳肴。
基本介紹
- 中文名：竹笙鑲肉
- 材料：竹笙 10條絞肉 4兩，魚漿 2兩
- 配料：鹽 2小匙，糖 1/3大匙
- 步驟：4步
中文介紹,英文解說,
中文介紹
材料
(1)竹笙 10條絞肉 4兩
魚漿 2兩
(2)香菇 3朵
紅蘿蔔絲 1兩
蔥 1支
(1)鹽 2小匙
糖 1/3大匙
胡椒粉 1小匙
香油 2小匙
水 1杯
(2)太白粉 1/2大匙
水 2大匙
做法
(1)將竹笙洗淨浸水2～3小時，再洗淨瀝乾，然後頭尾切除備用。香菇切片，蔥切段備用。
(2)將絞肉、魚漿與調味料(1)拌勻，再分別鑲入竹笙中作好備用。
(3)將材料(2)一起與竹笙放於盤中，盤內加入1杯水後放入電鍋內，外鍋放1杯水，蒸熟即可取出。
(4)調味料(2)加熱至黏稠狀淋於作法(3)上拌均即可食用。
英文解說
(1) 10 bamboo fungus
Ground meat 4 two
2 Two fish paste
(2) Mushroom 3
1 carrot two
1 onion (1) 2 tsp salt
Sugar 1 / 3 tablespoons
1 teaspoon pepper
2 tsp sesame oil
1 cup water
(2) cornstarch 1 / 2 tbsp
2 tablespoons water
(1) Wash the bamboo fungus soaked 2 to 3 hours, then wash and drain, then the head and tail removed for use. Sliced mushrooms, spring onions and cut into sections for use.
(2) Meat, fish paste and seasonings (1), stir well, then inlaid into the bamboo fungus, respectively, in the well use.
(3) the material (2) put in the disk together with bamboo fungus, plate after the addition of 1 cup of water into the electric pot, put 1 cup of water outside the pot, steamed to remove.
(4) Seasonings (2) heating to viscous leaching method (3) both can be eaten on the mix
