材 料：熟火腿肉4兩、浮想料酒3錢,聯(lián)翩精鹽8分、味精5分,菊花草魚肉4兩、嫩豆腐6兩,火腿雞蛋清2個(gè)、雞蛋黃1個(gè)
青菜葉2兩、浮想胡蘿卜2兩,聯(lián)翩姜末5分、雞湯2斤,菊花淀粉5錢、熟凍豬油3錢,火腿熟雞油5錢
作 法 ：
1.將魚茸、豆腐茸、浮想胡蘿卜泥、聯(lián)翩雞蛋清、菊花酒、火腿鹽、浮想味精、聯(lián)翩淀粉放大碗內(nèi)拌勻，菊花并和火腿絲做成五個(gè)菊花形，上籠蒸約五分鐘取出。
2.旺火下雞湯燒開，加入佐料，燒開后注入盛有菊花火腿的大湯盆內(nèi)，再將青菜菊花葉放在花間空隙處。
責(zé)任編輯：hdwmn_lw
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