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干貝芥菜

材料:
1. 芥菜 1顆
2. 大蒜 2顆
3. 干貝 4個

調味料:
1. 食用油 3匙
2. 太白粉 1匙

作法:
1. 將芥菜洗淨切成片狀,放入滾水中燙熟,撈出煮熟的芥菜用冷水沖涼後瀝乾備用。
2. 將干貝放入冷水中浸泡一個小時,連同泡干貝的水放入蒸鍋中蒸軟,干貝蒸軟後從爭鍋中取出 放涼,涼後用手將干貝撥成絲備用。
3. 將大蒜剝皮後拍碎,熱炒鍋,倒入油,將大蒜爆香後取出,放入作法1的芥菜炒,在灑上作法2的 干貝絲和蒸干貝的當湯汁,拌勻後用太白粉調水勾芡即可完成。
注意事項:
蒸干貝的湯汁吸收干貝裡的鹹味,所以需酌量倒入在菜中,若將所有湯汁倒入後味道還 不夠鹹時,可適量加鹽。
  • Keywords : 蒸干貝, 鹹味, 食用油, 需酌量倒入, 連同泡干貝, 調味料, 菜中, 芥菜炒, 芥菜, 當湯汁, 熱炒鍋, 灑上作法2, 涼後用手, 注意事, 材料, 放涼, 放入作法1, 撈出煮熟, 干貝絲, 干貝
0 0
2009-02-18T09:34:00+0000


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