【三餸一湯】酸豆角炒羊肉
蘋果日報 2020/05/14 07:00
食譜羊肉蔬菜炒15-30分鐘
- 唐芹及長葱洗淨，切段。
- 甘筍削皮，刨絲。
- 羊肉洗淨並切小段。
- 先炒甘筍絲，下蒜茸和酸豆角炒勻。
- 放入羊肉片，用筷子炒散。
- 調味後加入葱段和唐芹，並用粟粉水埋芡炒至稠身。
材料：
羊肉 250克
酸豆角 50克
辣椒 1條
蒜頭 2粒
甘筍 半條
葱 2條
唐芹 3條
調味：
辣豆瓣醬 1茶匙
糖 少許
粟粉芡水 少許
做法 :
1.唐芹和葱切小段。紅椒切絲，蒜頭切碎。甘筍削皮，刨絲。羊肉切段。
2.燒熱油，爆甘筍，加入蒜頭和酸豆角同炒，再加入羊肉炒勻。
3.加入辣豆瓣醬和糖調味，最後加葱和唐芹同炒。粟粉芡水收汁。
Sauteed pickled cowpea with lamb
Ingredients:
Lamb 250g
Pickled cowpea 50g
Red chili 1pc
Garlic 2cloves
Carrot ½pc
Green onion 2pcs
Chinese celery 3pcs
Seasoning:
Spicy bean paste 1teaspoon
Sugar Little
Cornstarch water Little
Steps:
1.Cut celery and green onion in small pieces. Shred red chili and garlic. Peel and grate carrot. Cut lamb in pieces.
2.Heat the oil, pan fry carrot, then put in garlic. Stir fry with pickled cowpea. Put in lamb and stir fry.
3.Put in spicy bean paste and sugar. Then stir fry with green onion and celery. Thicken the sauce with cornstarch water.
羊肉 250克
酸豆角 50克
辣椒 1條
蒜頭 2粒
甘筍 半條
葱 2條
唐芹 3條
調味：
辣豆瓣醬 1茶匙
糖 少許
粟粉芡水 少許
做法 :
1.唐芹和葱切小段。紅椒切絲，蒜頭切碎。甘筍削皮，刨絲。羊肉切段。
2.燒熱油，爆甘筍，加入蒜頭和酸豆角同炒，再加入羊肉炒勻。
3.加入辣豆瓣醬和糖調味，最後加葱和唐芹同炒。粟粉芡水收汁。
Sauteed pickled cowpea with lamb
Ingredients:
Lamb 250g
Pickled cowpea 50g
Red chili 1pc
Garlic 2cloves
Carrot ½pc
Green onion 2pcs
Chinese celery 3pcs
Seasoning:
Spicy bean paste 1teaspoon
Sugar Little
Cornstarch water Little
Steps:
1.Cut celery and green onion in small pieces. Shred red chili and garlic. Peel and grate carrot. Cut lamb in pieces.
2.Heat the oil, pan fry carrot, then put in garlic. Stir fry with pickled cowpea. Put in lamb and stir fry.
3.Put in spicy bean paste and sugar. Then stir fry with green onion and celery. Thicken the sauce with cornstarch water.