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【三餸一湯】大白菜煮蝦仁

蘋果日報 2020/03/28 07:00

食譜蔬菜15-30分鐘

材料:
大白菜150克
蝦仁120克
薑2
葱2條
醃料:
紹酒少許
胡椒粉少許
粟粉少許
調味:
糖少許
鹽少許
鮑汁1茶匙
紹酒少許
粟粉芡水少許
做法:
1.
切薑絲和葱花,大白菜切條。蝦挑腸,背部切開但不切斷。蝦加醃料拌勻。
2.
蝦仁汆水,撈起。燒熱油,爆香薑絲,加入白菜同爆,加糖和鹽調味。
3.
蝦仁回鑊,加鮑汁,灒紹酒,下粟粉水收汁。

Sauteed cabbage with shrimps
Ingredients:
Cabbage 150g
Shrimp 120g
Ginger 2 slices
Green onion 2 pcs
Marinade:
Shao Xing wine Little
Pepper Little
Cornstarch Little
Seasoning:
Sugar Little
Salt Little
Abalone sauce 1 teaspoon
Shao Xing wine Little
Cornstarch water Little
Steps:
1.
Slice ginger. Shred green onion. Cut cabbage in strips. Devein shrimp. Cut the shrimp back but not cut in half. Marinate shrimp with marinade.
2.
Blanch shrimp. Heat the oil, pan fry ginger then put in cabbage. Season with sugar and salt. Put in shrimp, abalone sauce and Shao Xing wine. Thicken sauce with cornstarch water.
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大白菜向橫切條。
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先挑出蝦腸,在背部割開但不切斷。
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蝦球放入滾水中汆水。
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爆薑絲,下白菜炒,再撒入調味料。
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蝦球放入鑊。
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拌下鮑魚汁和紹酒,加入粟粉水埋芡。
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