當年今日
關於我們

【三餸一湯】蒜拍青瓜

蘋果日報 2019/09/26 08:00

食譜蔬菜港式涼拌15-30分鐘

材料:
青瓜1條
芫荽適量
鹽少許

醬汁:
蒜茸3湯匙
白醋2湯匙
辣椒油2湯匙
生抽4茶匙
砂糖2湯匙
指天椒(切粒) 3條

做法:
1.把青瓜洗淨後,梅花間竹地去皮,用刀輕拍,切成小段,加鹽調味。
2.把蒜頭切小粒,芫荽洗淨切段。把「醬汁」的白醋、辣椒油、生抽、砂糖拌勻,再加入蒜茸及指天椒粒拌勻。
3.青瓜段與醬汁拌勻,放上芫荽裝飾,完成。


Ingredients:
1 cucumber

pinch of coriander
3 tablespoons of minced garlic
2 tablespoons of white vinegar
2 tablespoons of chilli oil
4 teaspoons of soy sauce
2 tablespoons of sugar
3 hot pepper (diced)

Steps:
1. Wash and peel cucumber partially, leaving strips of skin on. Smash the cucumber lightly with blade of knife, then slice and season with salt.
2. Mince garlic. Wash and chop coriander. Mix white vinegar, Chilli oil, soy sauce and sugar to make the sauce, then add minced garlic and hot pepper into the sauce.
3. Mix cucumber with sauce and finally decorate with coriander.
empty
empty
empty
empty
青瓜洗淨後去皮切件,用刀輕拍。
empty
青瓜用鹽調味。
empty
將所有醬汁材料拌勻,再加入蒜茸及指天椒粒攪拌。
empty
青瓜淋上醬汁拌勻,灑以芫荽作裝飾。