滷白菜 Napa Chinese Cabbage Stew
材料
大白菜 1顆
胡蘿蔔片 20克
泡發香菇 2朵
雞蛋 2個
薑絲 10克
蔥段 20克
Ingredients
1 head Napa Cabbage
20 grams sliced carrots
2 bubble Shiitake mushrooms
2 eggs
10 grams minced ginger
20 grams scallions
調味料:
A
高湯 200CC
鹽 1/4茶匙
細糖 1/4茶匙
白胡椒粉 1/4茶匙
B
太白粉水 1茶匙
香油 1大匙
Seasoning:
A
Clear soup stock 200CC
1/4 teaspoon salt
1/4 teaspoon powdered sugar
1/4 teaspoon white pepper
B
1 teaspoon cornstarch mixed with water
1 tablespoon sesame oil
做法:
1.大白菜對剖後去掉心切小塊，汆燙後瀝乾。
2.熱鍋下油，將雞蛋打散，下鍋中小火炒成蛋酥。
3.下蔥、薑、香菇炒香。將白菜放入鍋中加入胡蘿蔔片、蛋酥及調味料A一起煮開後，關中火煮約6分鐘至白菜酥爛，用太白粉水勾芡，灑入香油即可。
Preparation Instructions:
1. After cutting the Napa into sections, remove the small pieces, boil, and let drain.
2.Pour oil into a heated frying pan. Scramble and stir-fry the eggs on a low flame until flaky.
3. Next, put in the scallions, ginger, mushrooms and stir-fry. Put the Napa cabbage into the pan and add the carrot slices, shiitake mushrooms and seasonings A. Let come to a boil then turn off the heat. Let simmer for 6 minutes until the cabbage limp and softened. Thicken it with cornstarch and water and finally, sprinkle with sesame oil.
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