Wednesday, January 30, 2013

鱿鱼沙葛炒 Mengguang-Char Or Jiu-hu Char

炒沙葛
鱿鱼沙葛炒
年菜之一, 就是喜欢它"黑黑"的特色是属于妈妈的味道...原来要把所有材料切成丝真的需要一定的时间与耐心...就算有磨成丝的工具也是要过人的毅力与坚持!

鱿鱼沙葛炒

{材料}沙葛一粒(洗净去皮, 切丝), 红萝卜一条(洗净去皮, 切丝), 香菇8朵(洗净泡软, 切丝), 干的鱿鱼(洗净切丝), 五花肉碎, 蒜碎与葱碎适量.

{调味料}蚝油一汤匙, 酱油两汤匙,黑酱油一汤匙, 盐一小匙, 糖与胡椒粉少许

{做法}

1. 烧热锅放点油爆香蒜葱碎, 加入香菇丝和鱿鱼丝炒香后, 加入五花肉碎.

2. 然后再加入沙葛丝与萝卜丝, 调入调味料拌炒均匀.

3. 一直焖炒到收水即可.

Mengguang-Char Or Jiu-hu Char

{Ingredients} Turnip x 1 (clean, skinless and shredded), carrot x 1 (wash, skinless, shredded), mushroom x 8 (wash and soaked, shredded), dry cuttlefish (wash and shredded), ground pork, some chopped garlic and shallot.

{Seasonings} Oyster sauce x 1 tbsp, soy sauce x 2 tbsp, black soy sauce x 1 tbsp, salt x 1 tsp, sugar and pepper in proper amount.

{Method}

1. Heat the pan with enough oil to saute chopped garlic and shallot till fragrant, add the shredded mushroom and dry cuttlefish, and follow by ground pork pieces.

2. Then, add in shredded turnip and carrot, season with the seasoning sauce and mix it well.

3. Continue to stir fry over medium heat until the water is thicken up, ready to serve.

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