識煮食譜|星級大廚三姐示範梅菜扣肉燴莧菜 快煮家常小菜
2022-08-16 00:00
只要稍加心思,罐頭也可變成桌上佳餚。星級大廚三姐今個星期繼續教大家炮製罐頭料理,周日(
梅菜扣肉燴莧菜
Braised Pork with Preserved Vegetable and Amaranth
莧菜常用上湯或清炒方法烹調,這次嘗試加入即食的梅菜扣肉,效果充滿驚喜。
分量:4人份需時:30分鐘
材料:
梅菜扣肉 1罐
靈芝菇 1包
莧菜 1斤
蒜頭 10瓣
生粉水 適量
油 適量
調味料:
鹽 半茶匙
糖 半茶匙
蠔油 適量
紹興酒 少許
老抽 少許
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. 起油鑊,將蒜頭爆香至金黃色。
Heat oil in a wok, fry the garlic until fragrant.
2. 將原罐梅菜扣肉加熱水略浸後取出。
Saok the braised pork with preserved vegetable with its container in hot water for a while.
3. 煲滾水加油和鹽,將莧菜灼至軟身,瀝乾水分後上碟。
Boil water, blanch the amaranth with salt and oil until soft, drain and dish up.
4. 靈芝菇切去尾部。
Cut off the roots of the marmoreal mushrooms.
5. 起油鑊,炒香靈芝菇,灒酒後加糖、蠔油及蒜頭炒勻,生粉水埋芡,淋在莧菜面。
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. 將梅菜扣肉下鍋煮熱。
Heat the braised pork with preserved vegetable in a wok.
7. 加老抽調味,以生粉水埋芡。
Season with dark soy sauce, thicken with cornstarch water.
8. 加在靈芝菇上面即成。
Add the braised pork with preserved vegetable on the marmoreal mushrooms.
小貼士:除莧菜外,可以其他蔬菜代替。
Tips:You can use any kind of vegetable instead of the amaranth.
最新回應