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紀念留園四周年所製的這一道西藏名菜是網上所普傳的,但我找了許久卻找不到做法,自己隻好眼看憑經驗而烹調而成,不敢說正宗,也希望有西藏的朋友能賜教一二,做得不好,讓大家見笑了...
材料:雞胸肉,冬蟲草,蘑菇,雞蛋,料酒,胡椒粉,澱粉,雞精,味精,糖,鹽,油.(構杞子隻作擺盤裝鈽用途).
製法:雞胸肉垛成茸與切成小粒的蘑菇相拌合,加三分一的蛋清,一些澱粉,糖,鹽,胡椒粉,味精,大力搞成漿茸再分為十份,手放點油搓成十個園球型狀,每個蘑菇雞茸球上插上一支冬蟲草備用.水滾放些料酒,冬蟲草後再放蟲草峰蘑菇進去炆火燉大約三至四小時,加雞精,糖,鹽調品即可食用.
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請點擊參觀:美食區:Rolling Zone
http://blog.wenxuecity.com/myindex.php?blogID=25877
謝謝大家
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