LUFFA GOURD SOUP

玉米笋云耳胜瓜汤

INGREDIENTS A

• 120g chicken fillet
• ½ tbsp light soy sauce
• 2 tsp tapioca flour

材料A

• 120 克 鸡柳
• ½ 汤匙 生抽
• 2 茶匙 木薯粉

INGREDIENTS B

• 5g dried cloud ear fungus
• 5g dried snow fungus
• 30g dried glass vermicelli
• 400g luffa gourd
• 6 baby corn
• 8 slices carrot
• ½ tbsp chopper garlic
• 3 slices ginger
• 1.5L water

材料B

• 5 克 干云耳
• 5 克 干雪耳
• 30 克 干冬粉
• 400克 胜瓜
• 6 条 玉米笋
• 8 片 红萝卜
• ½ 汤匙 蒜末
• 3 片 姜
• 1.5 公升 清水

SEASONINGS

• 1 tsp salt
• 1 tsp pepper
• 1 tsp sesame oil
• 1 tsp chicken seasoning powder

调味料

• 1 茶匙 盐
• 1 茶匙 胡椒粉
• 1 茶匙 麻油
• 1 茶匙 鸡精粉

PREPARATION

• Cut chicken fillet into slices, add the remaining Ingredients A and stir well. Marinate for 5 minutes.
• Soak dried cloud ear fungus and snow fungus in water until soft, trim the hard stems and tear into small pieces;soak dried glass vermicelli in water until soft; peel luffa gourd and cut into sections.

事前准备

• 鸡柳切片，加入其余材料A拌匀，腌5分钟。
• 干云耳和雪耳泡软，修去硬蒂，撕小朵；干冬粉泡软；胜瓜削皮切块；玉米笋去衣切段。

METHOD

• Add 2 tbsp of oil in a wok, choose " Soup" press the time icon and press "-" to 20 minute and start the machine, After 1 minute, add chopped garlic and ginger, fry until fragrant. Add Chicken fillet and continue fry unit fragrant.
• Add luffa gourd, baby corns, carrot and water, cover with lid and cook for 15 minutes. Add the rest of the Ingredients, cover again and cook until timer end. Stir in Seasonings.

做法

• 锅内加入2汤匙油，选择“汤”时间上减调到20分钟再按启动。1 分钟后，加入蒜末和姜炒香，加 入鸡柳炒香。
• 加入胜瓜，玉米笋，红萝卜和清水，加盖煮15分钟。加入其余材料拌匀，再加盖煮4分钟。拌入调 味料。