名廚三餸一湯｜李文金菜單 撚手炒萵筍絲 Sautéed Shredded Celtuce
蘋果日報 2020/11/15 07:00
李文金食譜四川菜蔬菜炒15-30分鐘
撚手炒萵筍絲
材料：
萵筍 2-3條
蒜頭 3湯匙
碗芡 (芡湯)：
雞粉 少許
糖 少許
鹽 少許
紹酒 1茶匙
麻油 1茶匙
生粉水 少許
做法：
1. 萵筍把葉及外皮去掉，然後用刨把表面的粗纖維刨走，把頭尾老身的部份切去，斜切成片再切絲。
2. 燒一鍋水，加入鹽，然後放萵筍絲汆水約30秒至1分鐘，然後撈起瀝乾水分。
3. 調校碗芡，碗內加入雞粉、糖、鹽、紹酒及麻油，再加少許生粉水拌勻。
4. 蒜頭切成粗粒，燒熱鑊下少許油，加入蒜粒炒至轉色，然後下萵筍絲快炒。下芡湯後快速炒勻，看到芡湯收緊及包覆到萵筍絲上，沒有多餘水分，即可上碟。
Sautéed Shredded Celtuce
Ingredients:
Celtuce 2-3 stalks
Garlic 3 tbsp
Seasoned corn starch mixture
Chicken powder little
Sugar little
Salt little
Shaoxing wine 1 tsp
Sesame oil 1 tsp
Corn starch and water mixture little
Method:
1. Peel and remove leaves from celtuce, then peel off the hard fibrous layer on the surface with a peeler, remove the fibrous tip and end, slice diagonally then shred.
2. Boil a pot of water, add salt, then blanch the shredded celtuce for 30s to 1 min, drain.
3. Prepare seasoned corn starch mixture, add chicken powder, sugar, salt, Shaoxing wine and sesame oil, then stir in a little corn starch and water, mix well.
4. Coarsely cut garlic, add a little oil into a heated wok, sauté garlic till slightly brown, then add shredded celtuce, sauté briskly. Swiftly stir in seasoned corn starch mixture, when the sauce thickens and glazes on the shredded celtuce, serve on a plate.
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