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【三餸一湯】絲瓜炒蝦

蘋果日報 2020/06/27 07:01

食譜蔬菜15分鐘以下

材料:
絲瓜 1/2條
紅葱頭 1粒
蝦 100克
紅椒 1隻
清湯 2湯匙
粟粉芡水 少許

調味:
鹽 少許
糖 少許
紹酒 少許
蠔油 1茶匙

做法:
1.絲瓜刨皮,切段。紅葱頭和紅椒切碎。
2.燒熱油,爆紅葱碎,加鹽和糖同炒。
3.加入蝦,灒紹酒,加入絲瓜,下蠔油和清湯。
4.蓋上煮至水分蒸發。加紅椒和糖,加粟粉芡水收汁。

Sauteed angled luffa with shrimp
Ingredients:
Angled luffa ½ pc
Shallot 1 pc
Shrimp 100g
Red chili 1 pc
Chicken broth 2 Tablespoons
Cornstarch water Little

Seasoning:
Salt Little
Sugar Little
Shao Xing wine Little
Oyster sauce 1 teaspoon

Steps:
1.Peel angled luffa and cut in large pieces. Shred shallot and red chili.
2.Heat the oil, pan fry shallot. Season with salt and sugar. 
3.Stir fry with shrimp. Pour in Shao Xing wine. Put in angled luffa. Then put in oyster sauce and chicken broth.
4.Cover the lid and cook until liquid evaporate. Put in red chili and sugar. Thicken the sauce with cornstarch water.
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絲瓜刨皮,切段。
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燒熱油,爆香紅葱碎下調味料,加入蝦炒。
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蝦轉色後,放入絲瓜條。
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煮至清湯濃稠,加入紅椒和糖調味。