识煮食谱|星级大厨三姐示范咸牛肉蒸粉包 配搭蔬菜粒 爽口美味
2022-08-13 00:00
罐头料理千变万化,可发挥无限创意。明日(
识煮食谱;星级大厨;三姐;今晚食乜餸;罐头;牛尾汤;洋薏米牛尾汤伴响铃
咸牛肉蒸粉包
Steamed Corned Beef with Rice Wrappers
三姐利用斋肠粉包裹咸牛肉和蔬菜,变成相当有创意的蒸粉包,美味可口。
分量:2人份 需时:25分钟
材料:
咸牛肉 1罐
甘笋 半条
芫荽 1条
马蹄 3个
云耳 少许
西芹 1条
斋肠粉 6条
鱼松 少许
Ingredients:
Corned beef 1 can
Carrat 1/2 piece
Coriander 1 stalk
Water chestnuts 3 pieces
Cloud ear fungus some
Celery 1 stalk
Steamed rice roll 6 pieces
Fish floss a little
调味料:
盐 半茶匙
胡椒粉 适量
糖 半茶匙
Seasoning:
Salt 1/2 tsp
White pepper powder a little
Sugar 1/2 tsp
做法:
1. 将甘笋分别切片和切幼粒。
Cut the carrot into halves. Thinly slice one part and finely dice the other one.
2. 西芹切粒,芫荽切碎。
Dice the celery. Chop the coriander.
3. 将马蹄拍扁及切粒。
Smash and chop the water chestnuts.
4. 云耳浸至软身后切细粒。
Soak to soften the cloud ear fungus, then dice.
5. 起油镬,小火爆香咸牛肉碎,盛起备用。
Heat oil in a wok, fry the corned beef until fragrant over low heat, set aside.
6. 原镬炒香西芹、马蹄及云耳,加糖调味,下生粉水埋芡。
Fry the celery, water chestnuts and cloud ear fungus in the same wok, season with sugar, thicken with cornstarch water.
7. 加芫荽碎及咸牛肉碎拌匀,待凉成馅料。
Add the chopped coriander and corned beef, stir well. Let it cool as filling.
8. 将肠粉摊开,切成正方形加馅料包裹蒸2分钟,用芫荽及鱼松装饰即成。
Spread the steamed rice roll, cut into a square, wrap it with filling and stream for 2 minutes. Garnish with coriander and Fish floss.
小贴士:可用肉松代替鱼松。
Tips:Fish floss can be replaced by pork floss.
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