【三餸一湯】雙色椒炒菜脯

蘋果日報 2019/12/16 07:00

食譜蔬菜蝦炒15-30分鐘
    材料：
    紅燈籠椒1個
    黃燈籠椒1個
    菜脯30克
    蝦米1湯匙
    辣椒2條
    蒜1粒
    葱2條
    生抽1茶匙
    糖半茶匙
    粟粉芡水少許

    做法：
    1.
    蝦米浸軟，菜脯切細粒。切碎葱花、辣椒和蒜頭。黃椒和紅椒去籽，切粒。
    2.
    燒熱油，爆香菜脯和蝦米，加入蒜頭和辣椒，下雙色椒炒勻。
    3.
    加入1湯匙水，下生抽和糖炒勻。下葱花，埋粟粉芡水收汁。

    Sauteed two bell peppers and preserved radish
    Ingredients:
    Red bell pepper 1 piece
    Yellow bell pepper 1 piece
    Preserved radish 30g
    Dried shrimp 2 Tablespoons
    Red chili 2 pieces
    Garlic 1 clove
    Green Onion 2 pieces
    Soy sauce 1 teaspoon
    Sugar ½ teaspoon
    Corn starch water Little

    Steps:
    1.
    Soak dried shrimp with water. Dice preserved radish. Shred green onion, chili and garlic. Take out seed of bell peppers and dice them.
    2.
    Heat the oil, pan fry preserved radish, then put garlic and red chili. Stir fry with bell peppers.
    3.
    Then put 1 Tablespoon of water in it. Season the bell peppers with soy sauce and sugar. Put green onion. Thicken sauce with corn starch water.
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    蝦米浸水。
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    菜脯切碎。
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    燈籠椒去籽，去囊，切粒。
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    燒熱油，加入菜脯和蝦米炒。
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    爆香蒜頭和辣椒，放入雙色椒炒勻。
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    加水、生抽和糖炒勻。
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