腐皮金针菇肉蒸粉丝 Fresh Beancurd , Enoki Mushroom and ground PorkSteamed Glass noodle

腐皮金针菇肉蒸粉丝

又是趁冰箱剩下材料有点过多之余，随机改一改的快手菜，基本上味道值得一试啦，老杨卖瓜自卖自夸啊，呵呵！有了娃，能不时有机会试一下新食谱已经是我目前生活的一大喜事，快乐真的可以很简单滴。
腐皮金针菇肉蒸粉丝

{材料} 鲜腐皮（泡软），金针菇1包（去根部，洗净），鸡绞肉（用盐，胡椒粉与料酒腌15分钟），粉丝1把（泡软，对半剪），蒜碎，青葱丁，小红葱碎

{调味料} 酱油三汤匙， 鱼露 1茶匙， 糖 ½ 茶匙和水三大匙，搅拌成综合酱汁备用。

{做法}

1. 起油锅， 爆香小红葱与蒜碎后，倒入综合酱汁拌均备用。

2. 取一蒸盘，依序放入粉丝，鲜腐皮，金针菇，鸡绞肉和蒜碎，淋上综合酱汁大火蒸上12-15分钟。

3. 蒸熟后，洒上青葱丁即可食用。

Fresh Beancurd , Enoki Mushroom and ground Pork Steamed Glass noodle

{Ingredients} Fresh beancurd (soaked), enoki mushroom (remove bottom part and washed), ground chicken (marinate with salt, pepper and Shaoxing wine for 15 mins), glass noodle x 1 (soaked and cut into half), chopped garlic, diced green onions and chopped shallots.

{Seasonings} Soy sauce x 3 tbsp, fish sauce x 1 tsp, sugar x ½ tsp and water x 3 tbsp, mix well and set aside.

{Method}

1. Heat up oil to sauté chopped garlic and shallots till fragrant, pour into well-mixed seasonings bowl and stir-well.

2. Arrange glass noodle, fresh beancurd, enoki mushroom, ground chicken and chopped garlic in the steam plate accordingly, pour in the well-mixed seasonings and steam under high heat for 12-15 mins.

3. After done steam, sprinkle up some green onions before serve.

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