【今晚食乜餸】瑤柱上湯浸芥菜膽

材料：
芥菜膽 12両
瑤柱 3粒
薑 4片

Ingredients：
450 g mustard green
(tender part)
3 dried scallops
4 slices ginger

芡汁：
粟粉 1茶匙
水 2湯匙

Thickening glaze :
1 tsp cornflour
2 tbsps water

調味料：
糖 半茶匙
鹽 半茶匙
蠔油 1茶匙

Seasoning：
1/2 tsp sugar
1/2 tsp salt
1 tsp oyster sauce

做法：
1. 瑤柱洗淨，用浸過面之水浸2小時，浸瑤柱水留用。
2. 瑤柱用刀輕壓，再撕成幼絲。
3. 芥菜膽洗淨，放入滾水內略灼，瀝乾水分，備用。
4. 燒熱鑊下油1湯匙，下薑片爆香，加入瑤柱絲拌勻，傾入浸瑤柱水及清水共2杯煮滾，放入芥菜膽浸5分鐘，下調味料煮滾，埋芡煮滾即成。

Method :
1. Rinse the dried scallops. Soak in water for 2 hours (water covering the dried scallops).Reserve the dried scallop water for later use.

2. Slightly press the dried scallops with a knife. Tear into fine shreds.
3. Rinse the mustard green. Put in boiling water and slightly blanch. Drain and set aside.
4. Heat up a wok. Add 1 tbsp of oil. Stir-fry the ginger until scented. Mix in the driedscallops. Pour a total of 2 cups of water and the dried scallop water. Bring to the boil.Put in the mustard green and soak for 5 minutes. Add the seasoning and bring to theboil. Mix in the thickening glaze. Bring to the boil. Serve.

食譜及圖片提供：圓方出版社