【三餸一湯】鳳尾魚炒蒜心

蘋果日報 2020/03/31 07:00

魚食譜蔬菜炒15-30分鐘
    材料：
    蒜心 1束
    罐頭鳳尾魚 半罐
    辣椒 1-2條
    乾葱 半粒

    做法：
    1. 辣椒切粒；乾葱切片：蒜心切段，分成蒜白及蒜綠兩份，備用。
    2. 罐頭鳳尾魚隔去油分，把魚肉切碎，備用。
    3. 大火燒熱鑊，下乾葱及辣椒起鑊爆香，然後下鳳尾魚碎炒香。接着先放蒜白炒至八成熟，再下蒜綠同炒，炒至蒜心熟透後，即可上碟。

    Fried Garlic Shoot with Canned Deep Fried Anchovies

    Ingredients:
    Garlic Shoot 1 bunch
    Canned Deep Fried Anchovies 1/2 can
    Red Chili 1-2 pcs
    Shallot 1/2 grains

    Steps:
    1. Slice red chili and shallot. Garlic shoot cut in section, divided garlic white and garlic green, set aside.
    2. Separate deep fried anchovies and oil, chop anchovies into small size, set aside.
    3. In the pan, heat the oil, add shallots and red chilli, stir fry until fragrant, add the deep fried anchovies and stir-fry. Add the garlic white until it is ripe, and then add the garlic green, stir fry until the garlic shoot is cooked. Done.
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    紅辣椒切粒。
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    半粒乾葱切片。
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    蒜心分別切開蒜白及蒜綠部份。
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    罐頭鳳尾魚取半罐份量魚肉切碎。
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    爆香配料，倒入鳳尾魚肉。
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    先下蒜白炒片刻，再加入蒜綠一起炒勻至軟熟。
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