【568期 趣味食譜】百合木耳炒翠肉瓜
發佈時間：00:00 2021-04-15
鮮淮山是天然養生食材，清新爽口，選用日本淮山入饌，味道更鮮甜。
| 材料 | Ingredients |
| 新鮮黑木耳 50克 | Fresh black fungus 50g |
| 鮮百合 1個 | Fresh bily bulb 1 pc |
| 翠玉瓜 1條 | Zucchini 1 pc |
| 鮮淮山 300克 | Fresh Chinese yam 300g |
| 蒜蓉 1茶匙 | Minced garlic 1 tsp |
| 杞子 1茶匙 | Goji berries 1 tsp |
| 油 1湯匙 | Oil 1 tbsp |
| 鹽 1茶匙 | Salt 1 tsp |
做法 Method
Step 1：杞子洗淨後浸水，翠肉瓜洗淨及切片。Rinse the goji berries, then soak in water. Rinse and slice the zucchini.
Step 2：百合除去根部，撕成瓣後洗淨。Cut the root from the lily bulb, then break it into petals and rinse.
Step 3：淮山洗淨、去皮及切塊。Rinse and peel the Chinese yam, then cut into pieces.
Step 4：黑木耳洗淨，除去硬蒂，切成小塊。Rinse the black fungus, remove the stems and cut into pieces.
Step 5：鑊內燒熱油，爆香蒜蓉。Heat oil in a pan , saute the minced garlic until fragrant.
Step 6：加入黑木耳、淮山、翠肉瓜炒兩分鐘。Add the black fungus, Chinese yam and zucchini, stir-fry for 2 minutes.
Step 7：以鹽調味。Season with salt.
Step 8：加入百合和杞子快炒一分鐘，即成。Add the lily bulb and goji berries, stir-fry for 1 minute. Serve.
小貼士 Tips
刨淮山時，須帶手套或用廚房紙包裹淮山，以免痕癢。To prevent itchy hands, wear gloves or cover the yam with kitchen towel when peeling the fresh yam.
文：Celia 圖：星島圖片庫
Celia Chan（陳詠雯）熱愛尋找美食，為實現夢想，她放棄高薪厚職的地產工作，創辦Cooking Fever，教授簡易美味菜式，推廣下廚樂趣。
