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豉椒炒聖子

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說明

豉椒炒蟶子

材料: *四人份量
黃肉蟶子600克(1斤), 洋蔥4克, 紅、青椒共90克, 指天椒2-3隻(切細段)

調味料: 淘大蒜蓉豆豉醬2 1/2湯匙, 糖1 1/2茶匙, 水4湯匙
芡汁: 粟粉1茶匙, 水1湯匙

做法:
1. 洋蔥及青,紅椒切粗條。
2. 蟶子浸洗後, 用滾水灼至開口, 倒去滾水, 再用水沖洗至乾淨, 隔水待用。
3. 先炒香洋蔥、青,紅椒及指天椒, 盛起, 再加油燒熱, 下蟶子大火略炒香, 盛起。
4. 燒熱油, 倒入調味料煮滾, 加蟶子, 洋蔥, 青,紅椒及指天椒炒勻, 埋芡再兜勻, 即可上碟。

Sauteed Jackknife Clams with Black Bean Sauce

Ingredients:*four servings
Jackknife clams 600g (1 tael), Onions 4g, Red and green bell peppers 90g, Red bird chilies 2-3 pcs (sectioned)

Seasoning:
Amoy Black Bean and Garlic Sauce 2 1/2 tbsp, Sugar 1 1/2 tsp, Water 4 tbsp

Thickening:
Corn starch 1 tsp, Water 1 tbsp

Method:
1. Shred onions, green and red bell peppers.
2. Soak and wash jackknife clams. Cook jackknife clams with boiling water until the clams steam open. Pour away the boiling water and rinse jackknife clams under running water. Drain well.
3. Saute onions, green & red bell peppers and red bird chilies. Dish up. And then add and heat the oil. Saute jackknife clams over high heat. Dish up.
4. Heat the oil. Stir in seasoning and bring it to a boil. Add jackknife clams, onions, green & red bell peppers and red bird chilies and stir well. And then stir in the thickening. 

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