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(
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。
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
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.
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.
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.
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.
小贴士:除苋菜外,可以其他蔬菜代替。
Tips:You can use any kind of vegetable instead of the amaranth.
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