【湘菜】—闯王山珍煲

2024-07-26 06:02:27 474

【湘菜】—闯王山珍煲
相传闯王李自成兵败流落莽山,在此削发为僧,改观音寺为回龙寺,以寄托其莽山再起恢复龙位的抱负。在此居住期间常上山采集菌笋野菜合烹食之,以养精蓄锐,此菜在民间流传至今。此菜选用莽山野菌、山芋头、野生小笋配以骨肉汤熬制而成,口感丰富,汤汁鲜美无比。
我在做这道菜时原料有所更改,这莽山实在是遥不可及,山珍铁定是采不到了,用普通的菌笋也是一样美味。

Details of ingredients

  • 油蘑200克
  • 芋头200克
  • 罐头小笋100克
  • 骨肉汤500克
  • 1茶勺
  • 鸡精2茶勺
  • 熟鸡油1大勺

Technique

  • 难度初级
  • 工艺
  • 口味清淡
  • 时间一小时

Steps to make 【湘菜】—闯王山珍煲

  • 1.油蘑洗净,小笋切斜刀片。
  • 2.芋头用挖球器挖成球状。
  • 3..将所有原料放入砂锅中,再加入骨肉汤大火烧开,转小火慢炖至熟。
  • 4.待芋头软烂,汤汁粘稠,加入盐、鸡精调味,最后淋入熟鸡油,撒葱末即可食用。
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