星期二, 2月 26, 2008

CH: 沙茶上素 (Vege mix with Chinese style barbecue sauce)

近日見到唔少blog友都比人成個blog 既內容比人抄襲當係自己既, 有d 人仲厚面皮到鬧極唔肯delete

講真, 我都試過, 不過都係一兩篇咁多, 我post 得出黎, 其實都預左會比人偷啦, 不過真係唔係好明, 寫blog又無錢收, 抄人地d 野當自己有咩好處呢? 你話翻版cd, 都可以賣, 賺下錢,  偷blog, 可以賺d咩? 比人知道只會失去人格, 仲分分鐘犯埋法添呀

算啦我真係唔明哩d 心態,

但如果大家有發現我被人抄襲, 記得話我知呀

講番碟菜, 上次買左沙茶醬既blog友就有用武之地啦, 咁香口惹味, 炒上素真係一流呀, 我將生菜分開炒, 食時有兩隻味, 唔錯架

食左好多肉, 都係時候清一請啦, 哈哈

正所謂: 沙茶上素有兩味, 食完就知無呃你

成碟材料都係爽口, 口感唔錯

烹調時間: 40分鐘左右

材料 Ingredients:
1- 罐頭筍片1小罐 (1 cane of bamboo shoot)
2- 罐頭大磨菇1罐 (1 cane of large mushroom)
3- 中型洋蔥1個, 去衣切片 (1 medium onion, peeled, sliced)
4- 生菜1個, 撕開, 洗淨 (1 lettue, shreeded)
5- 粟米仔8條左右, 切粒 (around 8 baby corns cut into pieces)
6- 蒜蓉1湯匙 (1 tbsp chopped garlic)

Sauce:
1- 牛頭牌沙茶醬2湯匙 (2 tbsp Chinese style barbecue sauce)
2- 蠔油1湯匙 (1 tbsp oyster sauce)
3- 糖1茶匙  (1 tsp sugar)
4- 水, 3湯匙左右 (water, around 3 tbsp)
5- 生粉1湯匙左右 (1 tbsp corn starch)

做法
Methods:
1- 快火落油起鑊, 快手用少許鹽, 炒軟生菜, 加少許蠔油和1/4杯水焗1-2分鐘, 排上碟, 隔去水份
2- 快火落油起鑊, 爆香蒜蓉, 落洋蔥用少許鹽炒至軟身, 加筍片, 磨菇略炒, 加入汁料兜勻至杰身, 舖上生菜上即可

1- Heat the pan with oil in high heat. Stir-fry the lettue with some salt until soft.  Add some oyster sauce and 1/4 cup of water and cook it through for 1-2 min.  Drain the water and put it on the dish
2- Heat the pan with oil in high heat.  Stir-fry the garlic until brown.  Stir fry the onion with some salt unitl soft.  Add and stir-fry the bamboo shoot, mushroom for couple minutes.  Mix the ingredients with the sauce until thick.  Add it on the top of the lettue


貼士:

1- 菜要快手炒軟先可以保持脆身, 煮的時間越耐, 越易變黃和"淋"
2- 磨菇可以用薑飛水, 開邊後先炒, 那就能去那些草腥味

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