【571期趣味食譜】欖角椰菜炒鯪魚滑

其他

更新時間：19:58 2021-05-04
發佈時間：00:00 2021-05-06

椰菜和鯪魚滑加入欖角簡單炒製，即成佐飯的好菜。

材料	Ingredients
鯪魚肉 6両	Minced dace 6 teals
陳皮（浸軟剁碎） 1/8片	Dried tangerine peel（soaked and minced） 1/8 slice
椰菜 300克	Cabbage 300g
欖角（剁碎） 2湯匙	Preserved olive（chopped）2 tbsp
蒜頭 1粒	Garlic 1 clove
紹興酒 1湯匙	Shaoxing wine 1 tbsp
麻油 1茶匙	Sesame oil 1 tsp
油適量	Oil some

調味料	Seasoning
鹽1/2茶匙	Salt 1/2 tsp
生粉2茶匙	Cornflour 2 tsp
水2湯匙	Water 2 tbsp
麻油及胡椒粉少許	Sesame oil and pepper powder a dash

做法 Method
Step 1：鯪魚肉加入陳皮及調味料拌勻，醃十分鐘。Mix the minced dace with tangerine peel and seasoning. Marinate for 10 minutes.

Step 2：椰菜切粗絲。Coarsely shred the cabbage.

Step 3：蒜頭切片。Sliver the garlic.

Step 4：鑊內燒熱油，鯪魚肉以筷子刮成小塊落鑊，煎香取起。Heat oil in a pan, scrape the minced dace into small pieces with chopstick, fry until fragrant, remove.

Step 5：鑊中再燒熱油，放入椰菜絲、欖角及蒜片爆香。Heat another oil in a pan. Add the shredded cabbage, preserved olive and sliced garlic and saute until fragrant.

Step 6：鯪魚肉回鑊炒勻。Return the dace and stir well.

Step 7：灒入紹興酒。Sprinkle with Shaoxing wine.

Step 8：淋上麻油，即成。Sprinkle with sesame oil andserve.

小貼士 Tips
刮鯪魚滑時，筷子先沾水以免黏實魚肉。Wet the chopstick before scraping the dace, to prevent sticking.

文：Joanne Poon 圖：星島圖片庫

Joanne Poon（潘行莊）是By Joanne Stylish Baking烹飪學校的創辦人，擁有多年教授烹飪經驗及專業烘焙資歷，曾編著多本蛋糕甜品食譜。