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三餸一湯|椒絲腐乳炒蕃薯苗 Stir-Fried Sweet Potato Sprout with Red Chili and Preserved Bean Curd

蘋果日報 2020/12/18 07:00

食譜粵菜家常菜素食蔬菜15分鐘以下

椒絲腐乳炒蕃薯苗
材料:
蕃薯苗1束
辣椒 (切絲) 1隻
蒜頭1瓣
腐乳2磚
調味料:
紹酒1茶匙
糖1茶匙
生粉水 半茶匙
鹽 少許
做法:
1. 切碎蒜頭,腐乳加少許浸腐乳水壓爛。
2. 蕃薯苗摘好,熱鑊後熱油,爆香蒜頭及辣椒。
3. 放入蕃薯苗炒,下紹酒、腐乳、糖,蓋上蓋焗片刻。
4. 略加鹽調味。生粉水打薄芡,即成。
Stir-Fried Sweet Potato Sprout with Red Chili and Preserved Bean Curd
Ingredients:
1 Bunch of Sweet Potato Sprout
1 Red Chili (Shredded)
1 Clove Garlic
2 Cubes Preserved Bean Curd
Seasoning:
1 tsp Shaoxing Wine
1 tsp Sugar
Mix ½ tsp corn starch with water
Some Salt
Steps:
1. Mince garlic. Add some preserved bean curd water in the preserved bean curd, then mash.
2. Pick sweet potato sprouts. Heat the pan with oil. Saute garlic and red chili until fragrant.
3. Add sweet potato sprouts, Shaoxing wine, preserved bean curd and sugar. Put the lid on to cook for a while.
4. Season with salt. Thicken with corn starch water. Ready to serve
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洗淨蕃薯苗,摘取較好菜葉。
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蕃薯苗跟蒜頭及辣椒同炒,再下調味料焗片刻。
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用生粉水埋薄芡便可上碟。
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