【三餸一湯】灼蘆筍配黑芝麻醬 Boiled Asparagus with Black Sesame Sauce
蘋果日報 2019/11/22 07:00
食譜蔬菜炒港式
- 蘆筍頭部切掉，因其口感較老。
- 黑芝麻醬用水開稀，再拌入鹽和糖。
- 蘆筍熟後可放入冰水過冷河。
- 用上湯煮滾薑片及蘆筍。
- 黑芝麻醬以生粉水埋芡。
- 將黑芝麻淋在蘆筍旁邊。
材料：蘆筍約10條 / Approximately 10 Asparagus
上湯1碗 / 1 Bowl Broth
薑2片 / 2 Slices Ginger
醬汁：黑芝麻醬2湯匙 / 2 tbsp Black Sesame Sauce
鹽半茶匙 / ½ tsp Salt
糖1茶匙 / 1 tsp Sugar
生粉少許 / Some Corn Starch
做法：
1. 切掉蘆筍頭部（TIPS: 頭部是較老，不易咬開的部份） / Remove the head of the asparagus ( TIPS: The texture of the top part is hard to chew)
2. 黑芝麻醬加水開稀，加鹽和糖攪勻 / Dilute the black sesame sauce with water, add salt and sugar and mix well
3. 煮滾上湯，放入薑片及蘆筍 / Bring the broth to boil, add ginger slices and asparagus
4. 轉色後取出，放入冰水過冷河（TIPS: 用冰水過冷河，可令蘆筍保持鮮綠色） / Take out when there’s change of color, put asparagus into ice water until cool down ( TIPS: Cooling with ice water can keep the fresh green color of the asparagus)
5. 切開蘆筍然後放在碟上 / Cut the asparagus and place on a plate
6. 黑芝麻醬煮熱埋芡 / Heat black sesame sauce and thicken it with corn starch water
7. 淋在蘆筍旁 / Pour the sauce next to the asparagus
上湯1碗 / 1 Bowl Broth
薑2片 / 2 Slices Ginger
醬汁：黑芝麻醬2湯匙 / 2 tbsp Black Sesame Sauce
鹽半茶匙 / ½ tsp Salt
糖1茶匙 / 1 tsp Sugar
生粉少許 / Some Corn Starch
做法：
1. 切掉蘆筍頭部（TIPS: 頭部是較老，不易咬開的部份） / Remove the head of the asparagus ( TIPS: The texture of the top part is hard to chew)
2. 黑芝麻醬加水開稀，加鹽和糖攪勻 / Dilute the black sesame sauce with water, add salt and sugar and mix well
3. 煮滾上湯，放入薑片及蘆筍 / Bring the broth to boil, add ginger slices and asparagus
4. 轉色後取出，放入冰水過冷河（TIPS: 用冰水過冷河，可令蘆筍保持鮮綠色） / Take out when there’s change of color, put asparagus into ice water until cool down ( TIPS: Cooling with ice water can keep the fresh green color of the asparagus)
5. 切開蘆筍然後放在碟上 / Cut the asparagus and place on a plate
6. 黑芝麻醬煮熱埋芡 / Heat black sesame sauce and thicken it with corn starch water
7. 淋在蘆筍旁 / Pour the sauce next to the asparagus