星期二, 8月 26, 2008

食譜: 香菇瑤柱炆蘿蔔 (Mushroom and white radish hot pot)


th069_.gif image by tonytsang_emotion
最近天氣開始轉涼, 令我越來越難起床呀, 每日鬧鐘響, 我都當左係幻聽, 唔想郁呀, 原全無諗過要起身呀, 哈哈

onion201.gif image by tonytsang_emotion
夏天唔通就咁玩完, 數數手指, 我哩邊熱嘅日子總數都唔夠7日, 真係有無攪錯呀, 不過落雨次數就特別多, 唉~~~~

今日出哩個餸, 個汁真係超甜呀, 緊係啦, 又蝦米, 又瑤柱,

onion2041.gif image by tonytsang_emotion
仲有白蘿蔔, 想唔甜都唔得啦

onion2046.gif image by tonytsang_emotion
做法非常簡單, 基本上就咁將所有材料煲到出晒味就食得, 所以可以話係懶人嘅精選呀, 哈哈哈

冬菇記得要浸完搾搾水呀,

onion2064.gif image by tonytsang_emotion
否則可能會有異味呀, 有人會出水, 都可以o架, 不過我覺得搾水快啲同方便啲呀

onion2065.gif image by tonytsang_emotion
無咩難度所以我都咩好講, 唔講咁多啦, 你自己試吓啦, 哈哈哈

正所謂: 香菇瑤柱炆蘿蔔, 好味易整人人讚  


print_icon-over.gif image by tonytsang_emotion

(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 50分鐘左右

紅字代表有資料提供, 請按下去
Click the red word to see more detail

tonytsang and kareny recipy
1- 白蘿蔔1大條, 去皮, 切件 (1 White radish, sliced)
tonytsang and kareny recipy
2- 冬菇8隻, 浸軟 (8 dried mushroom, soaked)
tonytsang and kareny recipy
3- 乾瑤柱浸軟, 捽碎, 1/2杯 (1/2 cup of dried scallops, soaked, shredded)
tonytsang and kareny recipy
4- 蝦米, 浸軟, 切粒, 1/4杯 (1/4 cup of dried shrimps, soaked, diced)
tonytsang and kareny recipy
5- 米粉1杯, 浸軟 (1 cup of vermicelli, soaked)
tonytsang and kareny recipy



tonytsang and kareny recipy
1- 冬菇去蒂切件, 用生抽, 糖, 麻油各1-2茶匙醃10分鐘(圖1), 快火油(約1湯匙)起鑊, 將冬菇炒香(圖2), 加蝦米, 乾瑤柱炒香
tonytsang and kareny recipy

2- 
加入白蘿蔔, 再加水蓋過所有材料(圖3), 水一滾改中火, 蓋頂炆25分鐘, 再加米粉炆多5分鐘(圖4), 加少許鹽調好味上碟即成 
tonytsang and kareny recipy
1- Stem off the mushroom and cut into pieces.  Marinade with 1-2 tsp of soya, sugar, sesame oil for 10 minutes (fig.1).  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the mushroom until fragrant (fig.2).  Stir in shrimps and scallops and fry it until fragrant.
tonytsang and kareny recipy

2- Stir in the radish.  Add the water to cover up the ingredient (fig.3).  Once it is boiled, reduce the heat to medium.  Simmer it with closed lid for 25 minutes.  Stir in the vermicelli, and simmer it for additional 5 minutes.  Add some salt to taste.  Dish it up and serve it in hot.
tonytsang and kareny recipy

1-
冬菇浸軟去蒂後, 最好先壓出菇內的水, 會比較乾淨及能去臭味
tonytsang and kareny recipy
網誌排行 top-bloggers.com

2- 記得要到最後先調味, 以免味道過鹹
tonytsang and kareny recipy
1- To clean the mushroom properly, remember to press the mushroom to remove the water inside of the mushroom.
tonytsang and kareny recipy

2- It is better to add salt to adjust the taste at the end than at the beginning.
tonytsang and kareny recipy

沒有留言 :

張貼留言

Related Posts Plugin for WordPress, Blogger...