鸡蓉豆腐荠菜羹
https://static.xinshipu.com/20160901/original/1472698520475.jpg@288w_216h_99q_1e_1c.jpg
鸡蓉豆腐荠菜羹
简介
豆腐分软豆腐和硬豆腐，软豆腐比较适合做汤羮，因为口感软嫩，可以滑进喉咙去，所以做这款汤时材料不妨切细一点，令口感更滑溜。
材料
软豆腐1砖免治鸡肉250克荠菜500克葱20克芫茜20克鸡汤500毫升水500毫升鸡肉腌料：绍兴酒1汤匙砂糖1茶匙盐及胡椒粉适量生粉芡材料：水100毫升生粉30克
做法
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https://static.xinshipu.com/20160901/original/1472698520876.jpg@152w_118h_99q_1e_1c.jpg1免治鸡肉加入绍兴酒、砂糖、盐及胡椒粉切15分钟
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https://static.xinshipu.com/20160901/original/1472698521018.jpg@152w_118h_99q_1e_1c.jpg2豆腐沥干水后切粒
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https://static.xinshipu.com/20160901/original/1472698521122.jpg@152w_118h_99q_1e_1c.jpg3荠菜洗净沥干水，然后切碎
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https://static.xinshipu.com/20160901/original/1472698521211.jpg@152w_118h_99q_1e_1c.jpg4葱及芫茜切碎
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https://static.xinshipu.com/20160901/original/1472698521336.jpg@152w_118h_99q_1e_1c.jpg5锅里加入鸡汤及水煮滚
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https://static.xinshipu.com/20160901/original/1472698521416.jpg@152w_118h_99q_1e_1c.jpg6加入免治鸡肉煮5分钟
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https://static.xinshipu.com/20160901/original/1472698521549.jpg@152w_118h_99q_1e_1c.jpg7加入荠菜煮10分钟
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https://static.xinshipu.com/20160901/original/1472698521658.jpg@152w_118h_99q_1e_1c.jpg8加入豆腐煮滚
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https://static.xinshipu.com/20160901/original/1472698521797.jpg@152w_118h_99q_1e_1c.jpg9将生粉芡的生粉和水拌匀
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https://static.xinshipu.com/20160901/original/1472698521918.jpg@152w_118h_99q_1e_1c.jpg10慢慢加入汤中煮至微微稠身
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https://static.xinshipu.com/20160901/original/1472698522055.jpg@152w_118h_99q_1e_1c.jpg11洒上葱及芫茜碎即成
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