現代家庭主婦真不易為，既是設計師，又是會計師，要懂得設計色香味俱全兼營養均衡的菜式，又要懂得控制開支。今日不妨試試大豆芽炒牛鬆及甘笋雪耳羹，絕對符合以上的條件。大豆芽炒牛鬆，有肉又有菜，而且很爽口；甘笋雪耳羹，色彩吸引，味道清甜；濕𣲷𣲷天氣食用，能誘發食慾；轉天氣時食用，可增強身體抵抗力。
文及示範：喬翹
攝影：林栢鈞

Stir-friedMincedBeefandYellowBeanSprouts
Ingredients:
4taelsyellowbeansprout
2taelsmincedbeef
1redchilli
1/2onion
2stalkspringonion
4gingerslices
1tspmincedgarlic

Marinade:
1tsplightsoysauce
1/2tspcornflour
1/2tspsugar

Seasoning:
2tspoystersauce
1/2tspeachofsugarandsalt
1tspcornflour

Method:
1.Mixmincedbeefwithmarinadefor15minutes.Washanddrainyellowbeansprouts.Shredchilliandonion.Cutspringonionintosections.

2.Stirfrybeefin2tspoiltilldoneandtakeout.Stirfryginger,garlic,chilliandonioninalittleoil,thenaddyellowbeansprouts,stirwelltilltender,andaddseasoningandbeef,stirwell.Takeoutandserve.