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【三餸一湯】蝦醬炒椰菜

蘋果日報 2020/03/19 07:00

食譜蔬菜海鮮15-30分鐘

材料:
椰菜(耐放蔬菜)半個
蝦醬1茶匙
紅椒1隻
蒜頭1粒
紹酒1湯匙
水1湯匙
糖少許
粟粉芡水少許
做法:
1.
切碎辣椒和蒜頭。椰菜切去硬芯,對切,再手撕成小塊。
2.
燒熱油,爆香蒜頭和辣椒,加入蝦醬爆香,加糖。
3.
加入椰菜,灒紹酒,蓋上煮1分鐘。加水1湯匙,再蓋上煮1分鐘,開蓋大火拌炒,粟粉芡水收汁。

Sauteed cabbage with shrimp paste
Ingredients:
Cabbage ½ pc
Shrimp paste 1 teaspoon
Red chili 1 pc
Garlic 1 clove
Shao Xing wine 1 Tablespoon
Water 1 Tablespoon
Sugar Little
Cornstarch water Little
Steps:
1.
Shred red chili and garlic. Cut the hard stem of cabbage, then cut cabbage in half. Tear the leaves into small pieces.
2.
Heat the oil, pan fry garlic and chili. Pan fry shrimp paste and season with sugar.
3.
Stir fry with cabbage. Pour in Shao Xing wine. Cover the lid and cook for 1 minute. Put 1 tablespoon of water. Cover the lid and cook for 1 more minute. Remove the lid and cook in high heat. Thicken the sauce with cornstarch water.
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椰菜去芯,對切後,用手撕開一片片。
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爆香蒜茸和辣椒粒。
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加入蝦醬爆香。
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下椰菜,灒酒及加水煮。
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拌入粟粉芡水埋芡。