星期四, 4月 03, 2008

食譜: 蒜香蘆筍炒大蝦 (Stir-fry shrimps with asparagus)

今日出哩兩個餸都同先前出個差唔多, 只係改左啲材料, 所以我都唔點介紹啦, 總知, 都係好易整啦, 哈哈
http://hk.myblog.yahoo.com/tony-karen/article?mid=7690

正所謂: 蒜香蘆筍炒大蝦, 人人吃過笑哈哈



tonytsang and kareny recipy
烹調時間: 40分鐘左右

材料
Ingredients:
1- 鮮蘆筍15條左右 (around 15 asparagus)
2- 蒜蓉1湯匙 (1 tbsp chopped garlic)
3- 大急凍熟蝦10隻, 解凍 (10 cooked shrimps, thawed)
tonytsang and kareny recipy
汁料 
Sauce:
1- 生粉1茶匙 (1 tsp corn starch)
2- 水半適量 (some water)
3- 麻油1茶匙 (1 tsp sesame oil )
4- 鹽適量 (a bit of salt)
5- 雞粉適量 (a bit of chicken powder) 

tonytsang and kareny recipy
做法
Methods:

tonytsang and kareny recipy
1- 1- 鮮蘆筍洗淨, 切去尾段, 再每條分開3段, 放入已滾的熱水, 用少許油出水 (約5分鐘), 蝦用少許鹽 胡椒粉, 生粉醃一醃

2- 快火落油起鑊, 先炒香蒜蓉 (圖1), 加入蘆筍略炒 (圖2), 加入熟蝦和汁料兜勻, 上碟即成 (圖3)

1- Clean and cut tail of the asparagus.  Cut it into 3 pieces.  Boil the asparagus with some oil for 5 mins.  Marinade the shrimps with some salt, pepper and corn starch.

2- Heat the pan with oil in heat heat.  Stir-fry the garlic and shallots until brown (Fig1).  Add and stir fry the cooked asparagus (fig2). Add the shrimps and sauce.  Mix it well (fig 3).
tonytsang and kareny recipy

貼士:

1- 蘆筍尾段通常過硬, 可以不

2- 不用熟蝦可改用生蝦, 先去殼挑腸, 用少許鹽 胡椒粉, 麻油, 生粉醃一醃再用蒜蓉炒香, 於步驟2加回即可
tonytsang and kareny recipy

生活小事:
無左yahoo2日, 返工好似勤務左呀, 不過今日又開番, 懶蟲又再上身, 係咁寫blog, 我覺得咁落去都係唔得, 我諗, 我都係時候戒blog啦, 哈哈

放心, 你地所有回覆, 我必答, 但可能我會少去巡blog, 因為真係一巡就要用成2個幾鐘呀


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