⬇️⬇️English recipe follows⬇️⬇️
荷塘芥蘭炒臘味
臘味炒芥蘭
材料:
荷塘芥蘭4條
臘腸2條
臘肉半條
薑1舊
處理:
1. 臘腸及臘肉,大滾水淥一淥,清水洗淨,預先蒸熟。
2. 芥蘭,斜切,切段,清水洗淨,擎乾水。
烹調:
1. 大火在鑊中燒熱油1湯匙。
2. 加入蒜蓉1湯匙。
3. 放芥蘭,冚蓋,轉中慢火,焗3分鐘。
4. 臘腸,切一片片。
5. 芥蘭,已焗軟,轉大火,快炒。
6. 加入臘腸一齊炒。
7. 加入:
a. 糖1湯匙
b. 鮑魚汁1茶匙
炒勻,繼續炒2分鐘。
8. 加入米酒1湯匙,炒勻。
9. 完成,上碟,可享用。
Stir frying Chinese kale with cured meat
Ingredients:
Chinese kale (thick) 4 Nos.
Chinese sausages 2 Nos.
Cured meat half No.
Ginger 1 No.
Preparation:
1. Cured meat, soak in boiled~up water. Rinse thoroughly. Steam well in advance.
2. Chinese kale, slantly cut, cut in lengths. Rinse thoroughly and hang dry.
Steps:
1. Heat up oil 1 tbsp at high flame in wok.
2. Add garlics sauce 1 tbsp.
3. Put Chinese kale, cover up the wok. Turn to medium~low flame. Cook for 3 minutes.
4. Chinese sausages, get it sliced.
5. Chinese kale, has been turned soft. Turn to high flame. Fry for a minute.
6. Fry with Chinese sausages.
7. Add seasoning:
a. Sugar 1 tbsp
b. Abalone sauce 1 tsp
Fry well. Fry for 2 more minutes.
8. Add rice wine 1 tbsp. Fry well.
9. Complete. Put on plate. Serve.
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