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Chinese and english recipe/ instructions below :
材料:
1. 100 克 = 3. 53 oz, 碎豬肉
2. 60 grams = 2. 12 oz, 碎雞肉
3. 大約半條大白蘿蔔
4. 1 片薑切絲
5. 大約半條青葱, 分白和綠切粒
6. 一些豆粉擦邊
調味:
1. 少許糖和胡椒粉
2. 1 茶匙生抽
3. 1 茶匙李錦記蠔油
4. 1 茶匙 rum 酒
5. 半茶匙雞粉
6. 半茶匙豆粉
7. 2 茶匙水
8. 1 茶匙麻油
炒白蘿蔔料:
1. 餘下釀碎肉
2. 按出模白蘿蔔, 切片
3. 1 片薑切絲
4. 少許青葱白和綠粒
炒調味料:
1. 1/ 3 茶匙李錦記蠔油
2. 1/ 3 茶匙雞粉
3. 1/ 3 茶匙豆粉
4. 5 茶匙水
5. 少許麻油
Ingredient:
1. 100 grams = 3.53 oz, ground pork
2. 60 grams = 2. 12 oz, ground chicken
3. around half big turnip
4. 1 slice ginger, cut into strips
5. around half green onion, separated white and green part, cut into diced
6. some corn starch
Seasoning :
1. a pinch of sugar and pepper
2. 1 tsp light soy sauce
3. 1 tsp Lee kum kee oyster sauce
4. 1 tsp rum
5. 1/2 tsp chicken powder
6. 1/2 tsp corn starch
7. 2 tsp water
8. 1 tsp sesame oil
For leftovery ingredients:
1. The remaining of the ground meat
2. The turnips from mould, cut into slices
3. 1 slice ginger, cutedt into strips
4. some green onion, cutted seprated white and green diced
For leftover seasoning:
1. 1/3 tsp Lee kum kee oyster sauce
2. 1/3 tsp chicken powder
3. 1/3 tsp corn starch
4. 5 tsp water
5. some sesame oil
17 окт 2024
