星期二, 3月 11, 2008

CH: 金銀蛋燴菠菜 (Spinach with salted and preserved egg)

tonytsang and kareny recipy

上次睇完blog友debjc2003整完, 真係好想試下整, 不過, 哩個餸膽固醇真係幾高, 得閒食少少好啦, 唔好日日食呀

本來哩個餸係湯, 但我要帶飯, 唔喜歡太濕, 所以改左個做汁, 方便啲呀, 哈哈哈

菠菜好有益, 我之前都講過啦 (煮葡汁雞翼時講過啦), 加埋鹹蛋皮蛋, 真係好惹味呀, 試過你就知呀



正所謂: 有益菠菜
金銀蛋, 香濃美味個個讚
唔係講笑, 真係好好味


tonytsang and kareny recipy
烹調時間: 40分鐘左右
材料
Ingredients:
1- 菠菜5-600克, 洗淨 (600 g spinach, washed)
2- 鹹蛋2隻 ( 2 Salted egg)
3- 皮蛋2隻, 去殼 (2 preserved egg, peeled) 
4- 蒜蓉1湯匙 (1 tbsp chopped garlic)

調味料 Seasonings:
1- 鹽少許 (Some salt)
2- 水1杯左右 (1 cup of water)
3- 雞粉少許 (some chicken powder)
tonytsang and kareny recipy

做法 Methods:

tonytsang and kareny recipy
1- 鹹蛋蒸孰去殼, 蛋黃取出壓成蓉, 蛋白切粒, 皮蛋切粒
2- 快火落油起鑊, 先爆香蒜蓉, 加菠菜略炒, 加皮蛋, 鹹蛋蓉, 水滾5-8分鐘左右, 加入少許鹽調味和雞粉, 再加入蛋白撈勻即可
tonytsang and kareny recipy
1- Cook the salted egg and peel it.  Take the york and mesh it.  Dice the cooked egg shell, and the preserved egg.
2- Heat the pan with oil in high heat.  Stir-fry the garlic until brown.  Add and stir fry the spinach for 1-2 mins.  Add the water, perserved egg and meshed york.  Boil the ingredients for 5-10 mins.  Add a bit of salt and chicken powder to taste.  Add the egg shell and mix it well.

tonytsang and kareny recipy
貼士
:

1- 汁若過鹹, 可以加熱水沖淡
2- 皮蛋可以買無鉛的, 比較健康
3- 鹹蛋也可以買已整熟的, 方便快捷
4- 汁若過少, 可以先用熱水保充, 後調味
tonytsang and kareny recipy

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