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【三餸一湯】萵笋炒魷魚圈

蘋果日報 2020/03/26 07:00

食譜蔬菜海鮮15-30分鐘

材料:
魷魚1隻
萵笋250克
辣椒1隻
薑2片
蒜頭2粒
紹酒少許
調味:
豆豉醬1茶匙
生抽1茶匙
糖少許
鹽少許
粟粉芡水少許
做法:
1.
萵笋刨硬皮,一開四,切片。蒜頭切碎,辣椒切絲。萵笋放入滾水汆燙。
2.
滾水中加紹酒,放入魷魚汆水。
3.
燒熱油,爆香薑、蒜頭和辣椒,加入萵笋和魷魚,再加入豆豉醬拌炒,下生抽、糖和鹽,灒紹酒。加粟粉芡水收汁。

Sauteed celtuce with squid
Ingredients:
Squid 1 pc
Celtuce 250g
Red chili 1 pc
Ginger 2 slices
Garlic 2 cloves
Shao Xing wine Little
Seasoning:
Fermented bean paste 1 teaspoon
Soy sauce 1 teaspoon
Sugar Little
Salt Little
Cornstarch water Little
Steps:
1.
Peel hard skin of celtuce, cut in quarters. Slice celtuce and red chili. Shred garlic.
2.
Blanch celtuce in boiling water. Then put Shao Xing wine in water, blanch squid and pick it up.
3.
Heat the oil, pan fry ginger, garlic and chili. Put in celtuce and squid. Stir fry with fermented bean paste, soy sauce, sugar and salt. Pour in Shao Xing wine. Thicken the sauce with cornstarch water.
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萵笋刨去外層硬皮,切半再切片。
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滾水放入萵笋汆水。
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煮滾水加入紹酒,下魷魚汆水。
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爆香薑、蒜茸和辣椒粒。
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加入萵笋和魷魚炒香,拌入調味料和粟粉芡水收稠。
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