名廚三餸一湯|沈馬可菜單 南乳粗齋 Vegetarian Assortment with Red Fermented Beancurd
沈馬可粵菜蔬菜豆類炆炒15-30分鐘食譜
1. 將紹菜、珍珠筍、豆卜、鮮支竹切件,冬菇浸發後切件。荷蘭豆去筋;將馬蹄削皮,切片。粉絲及金針浸水。
2. 熱鍋下油,先將冬菇輕輕爆香,再下紅蘿蔔、珍珠筍、金針、豆卜和紹菜炒香。加入水、鹽、糖、蠔油,最後放入鮮支竹拌勻。
3. 加入已搗爛的南乳,少許水、粉絲、馬蹄。再加多一點水,蓋上蓋燜2-3分鐘。
4. 加入荷蘭豆、胡椒粉、麻油調味。加入少許生粉水打芡,完成。
Vegetarian Assortment with Red Fermented Beancurd
Water chestnuts 3 pcs, sliced
Dried shiitake mushroom 2 pcs, sliced
Red fermented beancurd 2 pcs
Corn starch and water mixture little
1. Slice Napa cabbage, baby corn, fried tofu puff and fresh tofu skin, soak dried shiitake mushroom until softened then slice. String snow peas; peel and slice water chestnuts. Soak glass noodles and dried daylily in water.
2. Add oil in a heated wok, sauté shiitake mushroom till fragrant, then toss carrot, baby corns, dried daylily, tofu puffs and Napa cabbage, sauté. Add water, salt, sugar and oyster sauce, finally stir in fresh tofu skin.
3. Add mashed red fermented beancurd, a little water, glass noodles and water chestnuts. Add some more water, braise 2-3 minutes with lid on.
4. Add snow peas, white pepper and sesame oil. Thicken the sauce with corn starch and water mixture, serve.
爆香冬菇,下紅蘿蔔、珍珠筍、金針、豆卜和紹菜一同炒香。
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