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【三餸一湯】牛蒡甘筍煮芋絲

蘋果日報 2020/03/17 07:00

食譜蔬菜30-60分鐘

材料:
牛蒡半條
甘筍半條
黑木耳10克
芋絲1盒
薑3片
味噌1湯匙
清湯150毫升
紹酒少許
生抽1湯匙
老抽少許
糖半茶匙
麻油少許

做法:
1.
木耳泡水,甘筍和牛蒡削皮,滾刀切小塊。薑切絲,再切半。牛蒡浸醋水防變色。芋絲汆水,撈起。
2.
燒熱油,爆薑,加入甘筍、牛蒡和木耳拌炒,灒紹酒,加味噌和清湯,下生抽、老抽和糖拌炒,加入芋絲,蓋上收細火燜25分鐘,加麻油拌勻。

Braised burdock with carrot and konnyaku noodle
Ingredients:
Burdock ½ pc
Carrot ½ pc
Black fungus 10g
Konnyaku noodle 1 pack
Ginger 3 slices
Miso paste 1 Tablespoon
Chicken broth 150ml
Shao Xing wine Little
Soy sauce 1 Tablespoon
Dark soy sauce Little
Sugar ½ teaspoon
Sesame oil Little

Steps:
1.
Soak black fungus with water. Peel carrot and burdock, then cut them into hob blocks. Cut ginger in strips and cut in half. Soak burdock in vinegar water to prevent brown.
2.
Blanch konnyaku noodles. Heat the oil, pan fry ginger, carrot and burdock. Then put in black fungus, Shao Xing wine, miso and chicken broth. Stir well. Season with soy sauce, dark soy sauce and sugar.
3.
Put in konnyaku noodles. Cover the lid and turn to low heat to cook for 25 minutes. Mix with sesame oil.
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甘筍去皮切件。
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牛蒡削皮,以滾刀切小塊。
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芋絲汆水備用。
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先爆薑,加入甘筍、牛蒡和木耳。
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加入味噌醬和清湯拌勻。
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放入芋絲,蓋上用細火燜25分鐘。
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