星期四, 1月 10, 2008

食譜: 涼瓜鹹菜炆排骨 (bitter melon with salted sour cabbage and spare ribs)


哈哈哈, 豆豉涼瓜炆排骨你就食得多, 用鹹菜炆你又試過咩先?

我個十分喜歡鹹菜, 我其中一碟撚手小菜就係用鹹菜煮既 "鹹酸菜炒豬肉", 等我搵日無乜idea食乜先煮啦, 因為真係太易煮啦



涼瓜(又稱苦瓜)好多人都嫌苦, 但係我就覺得, 苦口良瓜呢

有人話出出水會無咁苦, 唔怕苦既我就未試過喎, 所以唔知得唔得, 你可以試完話我知, 哈哈


正所謂: 鹹菜排骨炆涼瓜, 清毒去熱無花假

吃得苦中苦, 方為人上人呀


材料
Ingredients:
1- 鹹酸菜1包, 洗淨, 切絲 (1 bag of salted sour cabbage, shredded)
2- 排骨1磅左右 (Spare ribs 1 lbs)
3- 涼瓜2-3條, 去核, 切塊 (2-3 better melon, cut into small pieces)

做法
Method:
1- 排骨出水 (5-10分鐘左右), 用凍水洗淨備用
2- 快火落油起鑊, 先炒香涼瓜塊, 加入鹹酸菜絲, 排骨略炒, 加水到剛蓋過材料, 水滾焗5分鐘, 轉中火炆至水位剛到材料1/3身位
3- 加些魚露調味即成

1- Boil the spare ribs for 5 mins.  Clean it with cold water.
2- Heat the pan with oil in high heat.  Stir-fry the bitter melon.  Add and stir-Fry the salted sour cabbage and spare ribs.  Add water until it just cover all the ingredients.  Once it is boiled, continue to boil it for 5 mins.  Turn to medium heat and boil it until the water level drop to 1/3 of the ingredients
3- Add some fish sauce accordingly.


貼士
:

1-  如果怕苦, 苦瓜炒前可以先出水
2- 鹹菜以小葉(手指指著, 深綠色部位, 越少越好)為佳

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