菊花蟹肉羹

材料： 鮮黃菊 1朵
薑 1片
瑤柱 1至2粒
鮮拆蟹肉 300克
豆腐 200克
竹笙 15克
蟹籽 2湯匙
蛋白 2隻
水 2杯
上湯 3杯

fresh chrysanthemum 1pc
ginger 1slice
dried scallop 1to2pcs
fresh crab meat 300g
bean curb 200g
bamboo fungus 15g
crab roe 2tbsps
egg white 2pcs
water 2cups
broth 3cups



製法： 1. 竹笙浸於清水約1小時，再用熱水浸5分鐘，沖洗後瀝水切粒；菊花洗淨拆成瓣；豆腐切粒；瑤柱用1/2杯水浸半天再拆成絲。
Soak bamboo fungi in water for an hour. Drain and soak in hot water for 5 minutes. Rinse, drain and dice. Rinse chrysanthemum and separate into petals. Dice bean curb. Soften dried scallops in half cup of water and shred.
2. 煲滾水、上湯，加薑及瑤柱連水，放入豆腐粒、竹笙粒煮10分鐘，然後加入蟹肉及生粉水拌勻煮滾。
Boil water and broth. Add ginger and dried scallops with its water. Add bean curd and bamboo fungi, simmer for 10 minutes. Bring to boil again and stir in crab meat and thickening. Boil.
3. 最後熄火，加入拂勻的蛋白、調味料及菊花瓣，用蟹籽裝飾即成。
Turn off the fire. Stir with egg whites, seasoning and petals. Garnish with crab roe.


調味： 鎮江醋 1/2湯匙
醬油 1/2茶匙
胡椒粉、麻油 各少許
Chinese spiced vinegar 1/2tbsp
soy sauce 1/2tsp
pepper, sesame oil some