趣味食譜｜粟米雪耳雞蓉羹【595期】
發佈時間：00:00 2021-10-21
雪耳有平民燕窩之稱，膳食纖維豐富，具滋潤功效，無論是大人或小朋友，都適合飲用。
| 材料 | Ingredients |
| 粟米蓉 400克 | Sweet corn cream style 400g |
| 雞柳 4條 | Chicken fillet 4 pcs |
| 雪耳 20克 | Dried snow fungus 20g |
| 雞蛋 1隻 | Egg 1 pc |
| 生粉水 適量 | Cornstarch water some |
| 水 600毫升 | Water 600ml |
| 雞蓉醃料 | Marinade for minced chicken |
| 鹽 1茶匙 | Salt 1 tsp |
| 糖 1茶匙 | Sugar 1 tsp |
| 胡椒粉 1/2茶匙 | Pepper powder 1/2 tsp |
做法 Method
Step 1: 雪耳用水浸軟、去蒂及切碎。Soak the dried snow fungus in water until soft, then remove the stems and cut into small pieces.
Step 2: 將雞柳剁成蓉。Mince the chicken fillet.
Step 3: 雞蓉用醃料醃十五分鐘。Marinate the minced chicken for 15 minutes.
Step 4: 將雞蛋打勻。Beat the egg.
Step 5: 將雪耳及水加入煲內，煲二十分鐘。Put the snow fungus and water into a pot, boil for 20 minutes.
Step 6: 加入粟米蓉及雞蓉拌勻，煮五分鐘。Add the sweet corn and minced chicken and stir well, and boil for 5 minutes.
Step 7: 注入生粉水拌勻，煮至湯汁濃稠。Add the cornstarch water and stir well, cook until the soup is thickened.
Step 8: 倒入蛋液，拌成蛋花，即成。Pour in beaten egg to form egg drop. Serve.
小貼士 Tips
粟米蓉和水的比例最好是1:1.5。The ratio of sweet corn and water is preferably 1:1.5.
文：Amy Wan 溫巧晴（畢業於英國歐斯特大學，是食物及營養學理學士，現任職「家營營養中心」營養師，擅長設計營養豐富、美味可口的食譜。）
圖：星島圖片庫
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