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【三餸一湯】薑汁芥蘭炒雲耳

蘋果日報 2020/04/02 07:00

食譜蔬菜60分鐘以上15-30分鐘

材料:
芥蘭苗200克
雲耳(已浸)50克
薑1片
紹酒少許
黑糖少許
鹽少許
水50毫升
做法:
1.
拍扁薑片,加入水浸出薑水。芥蘭苗把葉、梗分開,梗切片。雲耳汆水,撈起。
2.
燒熱油,先爆芥蘭梗,加葉繼續炒。加薑水,灒紹酒。下黑糖加鹽炒勻,加雲耳同炒。

Sauteed Chinese kale wih ginger juice and black fungus
Ingredients:
Black fungus (soaked) 50g
Baby Chinese kale 200g
Ginger 1 slice
Shao Xing wine Little
Black sugar Little
Salt Little
Water 50ml
Steps:
1.
Press ginger. Soak ginger with water. Separate Chinese kale stem and leaves, slice stem.
2.
Blanch black fungus.Heat the oil, pan fry stem then put the leave in pan.
3.
Put in ginger water and Shao Xing wine in pan. Then put a little black sugar and salt. Stir fry with black fungus.