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【三餸一湯】粟米燴蝦滑

蘋果日報 2019/12/22 07:00

食譜蔬菜15-30分鐘

材料:
粟米半碗
蝦滑100克
金菇半包
芫荽1束
薑1片
甘筍¼條
牛油15克
雞湯1杯
淡忌廉半杯
黑椒少許
鹽少許
糖少許

醃料:
胡椒粉少許
麻油少許

做法:
1.
甘筍切粒,芫荽梗和芫荽葉分開切碎,切薑米。金菇切碎。
2.
蝦滑加醃料拌勻,加芫荽和甘筍拌勻。水煲滾收細火,用餐刀把蝦滑分幼條
撥入水中,細火浸熟,撈起。
3.
鑊中加油和牛油,加少許甘筍和粟米,加入金菇同炒,蝦滑回鑊,下雞湯,加鹽和糖,加淡忌廉拌勻,下黑椒和芫荽葉。

Sauteed sweet corn with minced prawn
Ingredients:
Sweet corn 120g
Minced prawn 100g
Golden mushroom 50g
Parsley 1piece
Ginger 1 slice
Carrot ½ piece
Chicken broth 1 cup
Cooking cream ½ cup

Seasoning:
Salt Little
Sugar Little
Black pepper Little
Marinade:
Pepper Little
Sesame oil Little

Steps:
1.
Cut carrot in slice, then cut in strip. Dice carrot .Shred parsley stem and leaves.
Cut ginger in strip then dice it. Shred golden mushroom. Marinate minced prawn with pepper and sesame oil, mix well. Put parsley and carrot, and mix well.
2.
Boil water and turn to low heat. Divide minced prawn in small piece, put in boiling water and cook.
3.
Heat the oil and butter, put in carrot and sweet corn. Stir fry with golden mushroom
and minced prawn. Pour in chicken broth, then season with salt and sugar.
4.
Put in cooking cream, and season with black pepper. Put in parsley leaves.
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甘筍切細粒。
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蝦膠加入醃料拌勻。
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蝦膠逐次分細份放入滾水中。
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下牛油和油,加入甘筍和粟米粒。
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蝦滑回鑊,倒入雞湯。
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調味後加入淡忌廉拌勻,撒以黑椒和芫荽葉。
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