【三餸一湯】翠玉瓜炒鮮魷

蘋果日報 2020/03/09 07:00

食譜蔬菜海鮮粵菜炒15分鐘以下
    翠玉瓜炒鮮魷

    材料：
    翠玉瓜 230克
    魷魚 200克
    蒜茸 2茶匙
    薑片 2片
    紅椒碎 1茶匙
    紅葱頭碎 1茶匙

    調味料 ：
    料酒 1湯匙
    豆瓣醬 1湯匙
    鹽 少許
    蠔油 1茶匙
    生粉水 2湯匙

    做法：
    1.
    翠玉瓜切片。魷魚切件。
    2.
    爆香蒜茸、薑片、辣椒碎及紅葱頭碎，放入魷魚炒兩分鐘，灒酒，撈起。
    3.
    於新鑊爆香蒜茸，放入翠玉瓜，大火炒兩分鐘，下鹽，魷魚回鑊。
    4.
    下豆瓣醬、蠔油及生粉水完成。

    Stir-Fried Squid with Zucchini

    Ingredients:
    Zucchini 230g
    Squid 200g
    Minced Garlic 2 tsp
    Sliced Ginger 2 pcs
    Crushed Hot Pepper 1 tsp
    Crushed Shallots 1 tsp

    Seasonings:
    Cooking Wine 1 tbsp
    Chili Bean Sauce 1 tbsp
    Little Salt
    Oyster Sauce 1 tsp
    Corn Starch Water 2 tbsp

    Steps:
    1.Slice zucchini. Cut squid into pieces.
    2. Sauté minced garlic, ginger slices, crushed hot pepper and crushed shallot until fragrant. Add in squid and stir-fry for 2 minutes, then sizzle in wine and take out.
    3. Sauté minced garlic in a clean wok, add in zucchini and stir-fry for 2 minutes with high heat. Add in salt and put squid back to wok.
    4. Add in chili bean sauce, oyster oil and corn starch water.
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    新鮮魷魚去中間軟骨及切件。
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    翠玉瓜向直開半，再切片。
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    爆香所有配料，放入魷魚炒兩分鐘。
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    另鑊下蒜茸及翠玉瓜炒香。
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    將魷魚回鑊，再下適量調味料和生粉水。