三餸一湯｜節瓜炒煙肉 Sauteed hairy gourd and bacon
蘋果日報 2020/12/25 07:00
食譜粵菜家常菜蔬菜豬肉炒15分鐘以下
節瓜炒煙肉
材料：
節瓜120克
乾雲耳15克
蒜頭1瓣
葱2條
乾葱1粒
煙肉30克
清湯3湯匙
調味：
糖少許
蠔油1茶匙
老抽半茶匙
粟粉水少許
麻油半茶匙
紹興酒 1湯匙
做法：
1. 浸雲耳。節瓜刮皮，去頭尾，中間切半，切粗條。乾葱對切，切片。蒜頭切片。
2. 雲耳汆水。燒熱油，爆煙肉，加入蒜頭、葱和乾葱，加入節瓜。
3. 灒紹酒，加雲耳和清湯3湯匙，蓋上煮2分鐘。加糖、蠔油和老抽，加葱段炒勻。加粟粉水收汁，下麻油。
Sauteed hairy gourd and bacon
Ingredients:
Hairy gourd 120g
Dried black fungus 15g
Garlic 1 clove
Green onion 2 pcs
Shallot 1 pc
Bacon 30g
Chicken broth 3 Tablespoons
Seasoning:
Sugar Little
Oyster sauce 1 teaspoon
Dark soy sauce ½ teaspoon
Cornstarch water Little
Sesame oil ½ teaspoon
Shao Xing wine 1 Tablespoon
Steps:
1. Soak black fungus in water. Peel hairy gourd, cut two sides of it, then cut it in half. Cut hairy gourd in thick strips. Cut shallot in half and slice it. Slice garlic.
2. Blanch black fungus. Heat the oil, stir fry bacon. Then put in garlic, green onion, shallot and hairy gourd.
3. Put in Shao Xing wine and black fungus. Put in 3 Tablespoons of chicken broth. Cover the lid and cook for 2 minutes. Put in sugar, oyster sauce, dark soy sauce. Put in green onion. Thicken the sauce with cornstarch water. Put in sesame oil.
節瓜刮皮，去頭尾，切條。
乾葱切片。
雲耳下鍋汆水。
燒熱油，爆香煙肉、蒜頭、葱和乾葱。
加入節瓜、雲耳和清湯，蓋上煮2分鐘。
調以糖、蠔油和老抽，加葱段同炒。
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