蟹肉豆腐羹

蟹肉豆腐羹（Crab Meat Taufu Soup)

(可供6-7人，serve 6-7 persons)

食谱：厨苑食谱） 

材料Ingredients:

300克磅蟹肉 300g crab meat

一盒豆腐（切丝条）1 box taufu (shredded)

10克姜末 10g c hopped ginger

10克蒜末 10g chopped garlic

少许小虾去壳 prawns (optional)

60克干贝（热水浸软）

60g dried scallops (soak with warm water)

2朵香菇（浸水，切片）

2 shitake mushrooms (soak in water, sliced)

2 大匙麻油 2 tbsp sesame oil

500毫升鸡汤 （我用江鱼仔汤）

500ml chicken broth (I use anchovies soup)

4-5大匙玉粟粉+3大匙清水（我忘了拿测量）

4-5 tbsp corn flour+3tbsp water (I forgot to take measurement)

1 小匙盐1tsp salt

做法 Method:

1．     锅里烧热麻油,加入姜末和蒜末爆香，加入虾，蟹肉，香菇和干贝翻炒片刻。

Heat up sesame oil, saute chopped ginger and garlic until fragrant, add prawns, crab meat, mushroom and dried scallops stir fry until aromatic.

2．     倒入江鱼仔汤，加入豆腐和盐煮沸。

Pour in anchovies soup and add in taufu and salt, bring to boil.

3．     用粟粉水勾茨，试味即可。

Thicken the sauce with cornstarch solutions, Serve hot.

这蟹肉豆腐羹是儿子的最爱.