三餸一湯｜白菜豬肉粉條 Braised napa cabbage with pork and potato vermicelli
蘋果日報 2020/12/29 07:00
食譜粵菜豬肉蔬菜粉麵煮30-60分鐘
白菜豬肉粉條
材料：
大白菜250克
甘筍半條
牛肝菌30克
木耳15克
葱2條
乾葱1粒
蒜頭1瓣
乾辣椒1隻
馬鈴薯粉條50克
五花腩 200克
浸牛肝菌水 200毫升
調味：
蠔油1茶匙
生抽2茶匙
老抽1茶匙
糖少許
紹酒少許
做法：
1. 木耳、牛肝菌和馬鈴薯粉條分別浸水，乾葱切片，蒜頭切碎，葱白切粒，葱綠切葱花，乾辣椒切絲。大白菜切半，再切絲。五花肉切片，然後切條。甘筍刨絲。
2. 燒熱油，爆香乾葱、蒜頭和葱白，加入甘筍和五花肉同炒。加牛肝菌、大白菜和木耳。加入浸牛肝菌水200毫升，蓋上收中細火燜15分鐘。
3. 開蓋，加入蠔油、生抽、老抽和糖，灒紹酒，加入粉條，再加水到食材表面，蓋上，收中細火燜20分鐘。加乾辣椒和葱花。
Braised napa cabbage with pork and potato vermicelli
Ingredientrs:
Napa cabbage 250g
Carrot ½ pcs
Dried porcini 30g
Dried black fungus 15g
Green onion 2 pcs
Shallot 1 pc
Garlic 1 clove
Dried chili 1 pc
Potato vermicelli 50g
Pork belly 200g
Soaked porcini water 200ml
Seasoning :
Oyster sauce 1 teaspoon
Soy sauce 2 teaspoons
Dark soy sauce 1 teaspoon
Sugar Little
Shao Xing wine Little
Steps:
1. Soak black fungus, porcini and vermicelli with water. Slice shallot. Shred garlic. Cut white part of green onion in pieces. And shred green part of green onion. Cut dried chili in strips. Cut napa cabbage in half, then cut in strips. Slice pork belly and cut in strips. Shred carrot with grater.
2. Heat the oil, stir fry with shallot, garlic and green onion. Put in carrot. Stir fry with pork belly. Put in porcini, napa cabbage and black fungus. Put in 200ml of soaked porcini water. Cover the lid and cook in mid-low heat for 15 minutes.
3. Put in oyster sauce, soy sauce, dark soy sauce and sugar. Pour in Shao xing wine. Put in vermicelli and then put water to cover the ingredients. Cover the lid and cook in mid-low heat for 20 minutes. Put in dried chili and green onion.
[免運費] 菁雲 - 美味牛肝菌 200g (孖裝)
五花肉切條。
爆香乾葱、蒜頭和葱白。
加入甘筍、肉條、牛肝菌、大白菜和木耳同炒。
加入粉條，以及注水到食材表面燜20分鐘。
最後放入乾辣椒粒和葱花拌勻。
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