2013年6月3日星期一

Chinese Spanish Soup with Mushroom Nest 西式 园菜+金针菇汤

汤底材料1:Chinese Spanish 园菜(任何青色蔬菜),Corn 玉米 ,wolfberry 枸子,Chinese Dates 红枣,Vegatable Broth 蔬菜精块,
材料2:Mushroom 金针菇,Oliver Oil 橄榄油,Salt 调味料
材料3:80mil Sunflower Oil 太阳花籽油,200mil Soya Milk 豆奶,1 1/2tsp 有机醋 Vinegar

作法1:两大碗水煮沸,把玉米切块和其他材料(除了青菜)一起加入,煮20分钟最后加入青菜,煮熟后把玉米拿起,汤倒进搅拌机搅就可盛上盘,(玉米做配菜吃就可)。

Step 1:Bring a big pot with 2 bowl of water to boil, add all other ingredients into the pot except Spanish,cook for 20min, take out the corn and add in the Spanish, last put in to blender to blend.

作法2:热油镬炒金针菇,加入调味料调味,在放上汤的中间,

Step 2: Heat oil and fried mushroom, add seasonings, cooked and put in the mushroom in the middle of the soup,

作法3:把材料加入搅拌机搅拌1分钟就可。(份量有多可以收在冰箱)

Step 3: Blend the Soya milk and sunflower seed oil together with Vinegar for 1 min.

Then pour the Vegan Cream on top of the soup. 接着淋下Vegan Cream在汤中间就可。




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