瑤柱上湯浸芥菜膽

瑤柱上湯浸芥菜膽

浸瑤柱水含瑤柱的精華,帶陣陣瑤柱香氣,可煮成簡單的瑤柱上湯。

材料:

芥菜膽 12両
瑤柱 3粒
薑 4片

Ingredients:
450 g mustard green
(tender part)
3 dried scallops
4 slices ginger

芡汁:
粟粉 1茶匙
水 2湯匙

Thickening glaze :
1 tsp cornflour
2 tbsps water

調味料:
糖 半茶匙
鹽 半茶匙
蠔油 1茶匙

Seasoning:
1/2 tsp sugar
1/2 tsp salt

1 tsp oyster sauce

做法:
1. 瑤柱洗淨,用浸過面之水浸2小時,浸瑤柱水留用。
2. 瑤柱用刀輕壓,再撕成幼絲。
3. 芥菜膽洗淨,放入滾水內略灼,瀝乾水分,備用。
4. 燒熱鑊下油1湯匙,下薑片爆香,加入瑤柱絲拌勻,傾入浸瑤柱水及清水共2杯煮滾,放入芥菜膽浸5分鐘,下調味料煮滾,埋芡煮滾即成。

Method :
1. Rinse the dried scallops. Soak in water for 2 hours (water covering the dried scallops).Reserve the dried scallop water for later use.

2. Slightly press the dried scallops with a knife. Tear into fine shreds.
3. Rinse the mustard green. Put in boiling water and slightly blanch. Drain and set aside.
4. Heat up a wok. Add 1 tbsp of oil. Stir-fry the ginger until scented. Mix in the driedscallops. Pour a total of 2 cups of water and the dried scallop water. Bring to the boil.Put in the mustard green and soak for 5 minutes. Add the seasoning and bring to theboil. Mix in the thickening glaze. Bring to the boil. Serve.

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食譜及圖片提供:圓方出版社

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