識煮食譜|星級大廚三姐示範鹹牛肉蒸粉包 配搭蔬菜粒 爽口美味
2022-08-13 00:00
罐頭料理千變萬化,可發揮無限創意。明日(
識煮食譜;星級大廚;三姐;今晚食乜餸;罐頭;牛尾湯;洋薏米牛尾湯伴響鈴
鹹牛肉蒸粉包
Steamed Corned Beef with Rice Wrappers
三姐利用齋腸粉包裹鹹牛肉和蔬菜,變成相當有創意的蒸粉包,美味可口。
分量:2人份 需時:25分鐘
材料:
鹹牛肉 1罐
甘筍 半條
芫荽 1條
馬蹄 3個
雲耳 少許
西芹 1條
齋腸粉 6條
魚鬆 少許
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
調味料:
鹽 半茶匙
胡椒粉 適量
糖 半茶匙
Seasoning:
Salt 1/2 tsp
White pepper powder a little
Sugar 1/2 tsp
做法:
1. 將甘筍分別切片和切幼粒。
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. 將馬蹄拍扁及切粒。
Smash and chop the water chestnuts.
4. 雲耳浸至軟身後切細粒。
Soak to soften the cloud ear fungus, then dice.
5. 起油鑊,小火爆香鹹牛肉碎,盛起備用。
Heat oil in a wok, fry the corned beef until fragrant over low heat, set aside.
6. 原鑊炒香西芹、馬蹄及雲耳,加糖調味,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. 加芫荽碎及鹹牛肉碎拌勻,待涼成餡料。
Add the chopped coriander and corned beef, stir well. Let it cool as filling.
8. 將腸粉攤開,切成正方形加餡料包裹蒸2分鐘,用芫荽及魚鬆裝飾即成。
Spread the steamed rice roll, cut into a square, wrap it with filling and stream for 2 minutes. Garnish with coriander and Fish floss.
小貼士:可用肉鬆代替魚鬆。
Tips:Fish floss can be replaced by pork floss.
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