星期二, 3月 25, 2008

食譜: 蒜香青瓜炒蝦仁 (Stir-fry cucumber with shrimps)

星期三, 又係時候出個清清地嘅餸啦

青瓜就咁吃, 就吃得多, 炒我都係第一次試, 諗著都唔會好硬啦, 切大大件, 唔刨皮啦, 點知就出事啦

唔刨皮會好硬, 煮好耐都只係腍少少呀, 同埋, 我覺得切絲會好味啲, 大大件, 硬硬地, 感覺唔多好呀, 哈哈哈

所以大家要試, 就唔好學我, 記得要刨皮同切絲呀

正所謂: 蒜香青瓜炒蝦仁, 唔去刨皮會好韌

味道清, 但都好香口, 唔錯

tonytsang and kareny recipy
烹調時間: 40分鐘左右
tonytsang and kareny recipy
材料
Ingredients:
1- 青瓜1條, 去囊, 切絲 (1 seedless cucumber, sliced)
2- 蒜蓉1湯匙 (1 tbsp chopped garlic)
3- 熟蝦8隻, (8 cooked shirmps)
tonytsang and kareny recipy
汁料
 Sauce: (份量只作參考)
1- 濃縮雞湯1/3灌 (1/3 cane of concentrated chicken broth)
2- 
水1/2罐 (1/2 cane of water)
3- 鹽少許 (some salt)
tonytsang and kareny recipy
做法
Methods:

tonytsang and kareny recipy
1- 
快火落油起鑊, 先爆香蒜蓉, 再轉略炒青瓜一陣(圖1)

2- 加雞湯和水, 蓋上蓋(圖2), 煮至青瓜軟身

3- 加入熟蝦, 落鹽調味即可 (圖3)

1- Heat the pan with oil in high heat.  Stir-fry the garlic until brown.  Add and stir-fry the cucumber (fig1)

2- Add water and chicken broth.  Cook it through with closed lid (Fig2) until the cucumber is soft

3- Add the cooked shrimps.  Add some salt to adjust the taste (Fig3)
tonytsang and kareny recipy

貼士:

1- 青瓜連皮比較硬, 可以去皮, 或煮耐一點

2- 如用生蝦, 可以先醃好, 再用蒜蓉炒香, 如步驟3加入
 tonytsang and kareny recipy

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