沙律
由 CookWhatHK0 次收藏
木耳腐竹拌雞絲將焯過的腐竹、木耳、胡蘿蔔與雞絲拌勻，淋上香油，爽口開胃。
將腐竹用清水泡軟。待其完全變軟後，撈出瀝乾水分，再切成細條狀備用。
Soak the dried tofu skin until soft, then drain and cut into fine strips.
把熟雞肉撕成細絲，放置一旁待用。
Shred the cooked chicken into strips. Set aside.
在鍋中燒開一鍋水，水沸騰後，分別放入腐竹、黑木耳和胡蘿蔔進行焯水。待其斷生後迅速撈出，並用冷水沖涼，以保持其爽脆的口感。
Bring a pot of water to a rolling boil. Blanch the tofu skin, wood ear, and carrot briefly, then drain and rinse in cold water.
將處理好的腐竹、黑木耳、胡蘿蔔、雞肉絲和香菜一同放入一個大碗或容器中。根據個人口味加入適量的鹽、雞精和香油，拌勻。待所有食材和調料混合均勻後，即可盛盤享用。
Combine the tofu skin, wood ear, carrot, chicken, and coriander in a bowl. Season with salt, chicken bouillon powder, and sesame oil. Toss until well mixed, plate up, and serve.
