食谱取自 : 新新饮食 @ 第98期
白菜卤
材料 :
3大匙 油
2粒 蛋 ( 打散 )
1大匙 虾米( 洗净 )
1大匙 蒜茸
5朵 香菇 ( 浸软,切丝 )
30g
木耳丝 (浸软 )
1/2条 红萝卜 ( 切丝 )
1kg
黄芽白 ( 切块
)
1/2杯 水
1棵 芫茜 ( 切小段 )
调味料 :
1大匙 生抽
1/4小匙 糖
1/2小匙 盐
1小匙 麻油
1大匙 芡粉水 ( 1/2大匙粟粉加1大匙水拌匀 )
做法 :
1.
烧热油,倒入蛋液快速炒碎,炒至金黄和香.
2.
加入虾米,蒜茸和香菇炒香。加入黄芽白,木耳丝和红萝卜丝炒匀。
3.
加入水煮至黄芽白软,加入调味料煮滚。然后加入芡粉水勾芡,拌煮均匀。
4.
盛碟,洒上芫茜即可。
Recipe
source : YumYum @ No.98
Taiwanese
Braised Chinese Cabbage
Ingredients
:
3tbsp
oil
2
eggs ( beaten )
1tbsp
dried shrimp ( cleaned )
1tbsp
chopped garlic
5
Chinese mushrooms ( soaked and shredded )
30g
shredded wood ear fungus ( soaked )
1kg
Chinese cabbage ( cut into pieces )
1/2
carrot ( shredded )
1
stalk coriander leaves ( cut into sections )
Seasoning
:
1tbsp
light soy sauce
1/4tsp
sugar
1/2tsp
salt
1tsp
sesame oil
1tbsp
cornstarch water ( 1/2tbsp cornstarch , mixed with 1tbsp water )
Method
:
1.
Heat up oil , pour in beaten egg and stir quickly and fry until golden brown
and fragrant .
2.
Add in dried shrimp , chopped garlic and mushroom fry until aromatic . Add in
Chinese cabbage , wood ear fungus , carrot and stir fry till well mixed .
3.
Add in water and cook until Chinese cabbage is soft . Add seasoning and bring
to boil . Thicken with cornstarch water .
4.
Dish up and sprinkle coriander leaves on top .
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