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【三餸一湯】韓式拌椰菜花

蘋果日報 2020/06/05 07:00

食譜雞蛋蔬菜豬肉15-30分鐘

材料:
椰菜花 1/2棵
豬肉碎 約$20
翠玉瓜 1/2條
粟米芯 3支
洋葱 1/2個
蘑菇 3粒
雞蛋 1隻
蒜頭 2粒
韓式辣醬 1湯匙
芝麻 少許
雞湯 少許
生抽 1茶匙
糖 1茶匙
生粉 1茶匙
米酒 1茶匙

步驟:
1.將生抽、糖、米酒、生粉加入豬肉碎,醃15分鐘。
2.蛋打至均勻、椰菜花切碎、蘑菇切片、洋葱切絲、粟米芯對切、翠玉瓜去皮及切片、蒜頭切粒。
3.燒熱油,爆香蒜頭,加入椰菜花、少許雞湯,取出。
4.燒熱油加入芝麻、粟米芯炒香及取出。
5.燒熱油加入蒜頭、翠玉瓜炒香及取出。
6.原鑊燒熱油、炒香洋葱及取出、炒香蘑菇及取出。
7.燒熱油,炒豬肉碎至金黃色後取出。
8.燒熱油,煎蛋,取出及切絲。
9.將豬肉碎、翠玉瓜、蘑菇、洋葱、粟米芯加入椰菜花。
10.加入韓式辣醬、蛋絲。

Korean Style Cauliflower
Ingredients:
Cauliflower 1/2 pc
Minced lean around $20
Courgette 1/2 pc
Corn cobs 3 pcs
Onion 1/2 pc
Brown mushroom 3 pcs
Egg 1 pc
Garlic 2 pcs
Korean style hot pepper paste 1 tablespoon
Sesame little
Chicken soup little
Soy sauce 1 teaspoon
Sugar 1 teaspoon
Cornstarch 1 teaspoon
Rice wine 1 teaspoon

Steps:
1.Put soy sauce, sugar, rice wine, cornstarch into minced lean, marinate 15 mins.
2.Egg mix well, mince cauliflower, slice brown mushroom, shred onion, cut corn cobs into two pieces, peel and slice courgette, dice garlic.
3.Heat the oil, pan fry garlic, put in cauliflower and a little chicken soup, take out.
4.Heat the oil, pan fry sesame, corn cobs and take out.
5.Heat the oil, pan fry garlic, courgette and take out.
6.Heat the oil in the same pan, pan fry onion and take out, pan fry brown mushroom and take out.
7.Heat the oil, pan fry minced lean until golden brown and take out.
8.Heat the oil, pan fry egg, take out, shred egg.
9.Put in minced lean, courgette, brown mushroom, onion, corn cobs into cauliflower.
10.Put in korean style hot pepper paste and egg.
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用生抽、糖、米酒、生粉醃免治豬肉。
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翠玉瓜去皮及切片。
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炒香芝麻及粟米芯,取出。
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燒熱油,下豬肉碎炒至金黃色。
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煎熟蛋後切絲。
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全部材料放上碟,佐以韓式辣醬伴食。