干贝焗菜花

中文介绍原料：菜花、芦笋、红辣椒、干贝。调料：盐、料酒、鸡精、油。

做法：

1、将干贝洗净放入碗中加清水、姜片、上屉整20分钟；

2、菜花改刀成大朵，芦笋去硬皮切段，红辣椒切丝；

3、菜花芦笋分别飞水捞出；

4、锅内放油煸香葱花、姜末放入干贝，煸香投入料酒菜花加清汤、盐、鸡精煮到透深用水淀粉勾薄芡。

5、装盘用芦笋红辣椒装饰可挤少许蚝油汁佐食。

小贴士：

菜花被焗的深透，软糯，渗进了干贝的味道，干贝弹牙，一丝一丝的很有嚼头，比鲜贝更有味道和嚼头。对于美腿是一项长期的美容事业，相信只要坚持拥有一双美腿绝对不是梦想。

英文解说Ingredients: cauliflower, asparagus, red pepper, scallops. Seasoning: salt, cooking wine, chicken, oil.

Practice:

1, washed in a bowl, add the scallops, water, ginger, whole 20 minutes on the drawer;

2, cauliflower knife into big flowers change, Peel asparagus to the hard segment, red pepper strips;

3, Water Drain cauliflower asparagus fly, respectively;

4, oil drain pan stir chives flower, ginger root into the scallops, stir into wine cauliflower Hong add broth, salt, cooked chicken into thin hook through the deep water thickening starch.

5, decorative plate and serve with asparagus, red pepper, oyster sauce, can squeeze a little fresh Sato.

Tips:

Baked cauliflower was the deep, Ruannuo, penetrated the taste of scallops, scallop shells teeth, thread by thread the very first chew, taste and chew more than the scallop head. For the legs is a long term beauty business, I believe that if we continue to have a pair of legs is definitely not a dream.