酸薑菠蘿雲耳炒鴨胸

酸薑菠蘿雲耳炒鴨胸

這款菜式特別用上蘋果醋,可能很多人會問,用普通白醋代替蘋果醋,可以嗎?其實,蘋果醋帶陣陣蘋果甜香味,適合配鮮果炒煮;而普通白醋酸味濃烈,或會影響整道菜的味道。

材料:

煙鴨胸 1個
新鮮菠蘿 4圓塊
酸子薑 10片
雲耳 1/3両
薑 3片

Ingredients:
1 piece smoked duck breast
4 round slice fresh pineapple
10 slices pickled ginger
13 g cloud ear fungus
3 slices ginger

調味料:
茄汁 3湯匙
蘋果醋 2湯匙
鹽 1/3茶匙
糖 1湯匙
粟粉 1茶匙

Seasoning:
3 tbsps ketchup
2 tbsps apple vinegar
1/3 tsp salt
1 tbsp sugar
1 tsp cornflour

做法:
1. 雲耳用水浸軟,摘去硬蒂,飛水,過冷河。
2. 煙鴨胸切片;菠蘿切片。
3. 燒熱鑊下油1湯匙,下薑片及雲耳炒香,加入煙鴨胸炒熱,下菠蘿及酸子薑拌炒,最後下調味料炒勻至汁液收濃,即可趁熱享用。

Method :
1. Soak cloud ear fungus until soft and tear off hard stems. Scald and rinse.

2.Slice duck breast and pineapple.
3. Heat wok and add 1 tbsp of oil. Stir fry ginger and cloud ear fungus until fragrant. Addduck breast and stir fry. Put in pineapple and pickled ginger and stir fry well. Add
seasoning and stir fry until the sauce thickens. Serve hot.

phi

食譜及圖片提供:圓方出版社

更多精選內容