李渊 2009-9-14 11:42
红枣羊肚菌煮苋菜
原料:苋菜 红枣 羊肚菌 鸭蛋 大蒜
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调料:盐,油,(焯烫用盐和油不在这次调料单位中)
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做法:
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1)苋菜洗净,红枣切片,大蒜切片,羊肚菌用温水浸泡20分钟变软即可,浸泡羊肚菌的水不要倒,过滤后备用。7`&J+v*Asqn
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2)锅中倒入清水,调入少许盐和油,水开后放入苋菜焯烫10秒钟后捞出,沥干水分后盛入碗中。w"wT^!?+]/_|7x[
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3)锅烧热,倒入油,放入大蒜片和红枣片,大蒜片煸成金黄色后,倒入浸泡羊肚菌的水,再放入羊肚菌煮10分钟。将鸡蛋打散,慢慢的甩入汤中,调入盐和味精,搅拌均匀后倒入盛好苋菜u+s1ZW
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