识煮食谱|星级大厨三姐示范梅菜扣肉烩苋菜 快煮家常小菜

2022-08-16 00:00

只要稍加心思,罐头也可变成桌上佳肴。星级大厨三姐今个星期继续教大家炮制罐头料理,周日(821)随《星岛日报》附送的食谱书《三姐 创意罐头料理 3》,就有齐三姐示范的五款菜式,今日率先跟三姐偷师,将罐头梅菜扣肉做成惹味小菜「梅菜扣肉烩苋菜」

 

三姐教入厨初哥Michael (DisCover主音黄进林) 烹调美食。
三姐教入厨初哥Michael (DisCover主音黄进林) 烹调美食。

 

 

梅菜扣肉烩苋菜

Braised Pork with Preserved Vegetable and Amaranth

苋菜常用上汤或清炒方法烹调,这次尝试加入即食的梅菜扣肉,效果充满惊喜。

 

 

 

简单家常材料配罐头梅菜扣肉,即变美味小菜。
简单家常材料配罐头梅菜扣肉,即变美味小菜。

 

 

分量:4人份

需时:30分钟

材料:

梅菜扣肉    1罐

灵芝菇    1包

苋菜    1斤

蒜头    10瓣

生粉水    适量

油    适量

 

调味料:

盐    半茶匙

糖    半茶匙

蚝油    适量

绍兴酒    少许

老抽    少许

 

Ingredients

Braised Pork with Preserved Vegetable

  1 can

Marmoreal mushrooms

  1 pack

Amaranth

  1 catty

Garlic

  10 cloves

Oil

  appropriate

 

Seasoning

Salt

  1/2 tsp

Sugar

  1/2 tsp

Oyster sauce

  a little

Shaoxing wine

  a little

Cornstarch water

  a little

 

 

蒜头要慢火炸透。
蒜头要慢火炸透。

 

 

做法:

1. 起油镬,将蒜头爆香至金黄色。

Heat oil in a wok, fry the garlic until fragrant.

 

2. 将原罐梅菜扣肉加热水略浸后取出。

Saok the braised pork with preserved vegetable with its container in hot water for a while.

 

 

灼菜时要加入盐、糖及油。
灼菜时要加入盐、糖及油。

 

 

3. 煲滚水加油和盐,将苋菜灼至软身,沥乾水分后上碟。

Boil water, blanch the amaranth with salt and oil until soft, drain and dish up.

 

4. 灵芝菇切去尾部。

Cut off the roots of the marmoreal mushrooms.

 

 

将梅菜扣肉煮热及收汁。
将梅菜扣肉煮热及收汁。

 

 

5. 起油镬,炒香灵芝菇,灒酒后加糖、蚝油及蒜头炒匀,生粉水埋芡,淋在苋菜面。

Heat oil in a wok, saute the marmoreal mushrooms until aroma. Drizzle with wine. Add sugar, oyster sauce and garlic, stir well. Thicken with cornstarch water. Pour the mixture over the amaranth.

 

6. 将梅菜扣肉下锅煮热。

Heat the braised pork with preserved vegetable in a wok.

 

 

 

梅菜扣肉已有足够调味,只须加少许老抽吊味。
梅菜扣肉已有足够调味,只须加少许老抽吊味。

 

 

7.   加老抽调味,以生粉水埋芡。

Season with dark soy sauce, thicken with cornstarch water.

 

8. 加在灵芝菇上面即成。

Add the braised pork with preserved vegetable on the marmoreal mushrooms.

 

苋菜正当造,可用来烹调金银蛋苋菜。
苋菜正当造,可用来烹调金银蛋苋菜。

 

小贴士:除苋菜外,可以其他蔬菜代替。

TipsYou can use any kind of vegetable instead of the amaranth.

 

梅菜扣肉烩苋菜
梅菜扣肉烩苋菜

 

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