浓味鸡汁香菇
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http://images.clarkcolor.com/34758647%3B%7Ffp339%3Enu%3D3262%3E677%3E475%3EWSNRCG%3D32339279%3A552%3Anu0mrj
这道素菜的功夫在用鸡汁炖香菇上,长时间中小火炖制是关键.
我通常会用鸡架来炖鸡汤,然后过滤渣滓,再用这个鸡汤来做菜.没有的话用买的鸡汤罐头或者用水加鸡精也凑合,但没有那么醇厚的口感就是了.
香菇可以选用任何品种,但我做这道菜时候用这种只有硬币大小的香菇.整个入菜,不必改刀,很大的香菇要稍微切小块容易入味.
http://images.clarkcolor.com/34758647%3B%7Ffp345%3Enu%3D3262%3E677%3E475%3EWSNRCG%3D32339279%3A2854nu0mrj
做法就很简单.用鸡汤加点薄盐来炖制泡软洗净的香菇直至入味.西兰花过水烫熟围边.摆盘.
http://images.clarkcolor.com/34758647%3B%7Ffp339%3Enu%3D3262%3E677%3E475%3EWSNRCG%3D3233927997393nu0mrj
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