干贝烩娃娃菜
Fried Chinese Cabbage with Scallops
材料

2大匙油
1小匙蒜茸
5粒大干贝,浸泡隔夜
500g娃娃菜,对半切开
少许云耳,浸软
600ml水

调味料

少许盐
少许胡椒粉

1/2条红萝卜,切片
1大匙粟粉水,打芡用

做法
  1. 烧热油爆香蒜茸,加入干贝炒香,再加入娃娃菜。
  2. 加入云耳和水煮滚,转小火继续焖煮30分钟。
  3. 加入调味料和红萝卜煮5分钟,打芡,即可上碟享用。
INGREDIENTS

2 tbsp oil
1 tsp chopped garlic
5 big dried scallops, soaked overnight
500g baby Chinese cabbage, halved
A little cloud ear fungus, soaked
600ml water

SEASONING

Dash of salt
Dash of pepper

½ carrot, sliced
1 tbsp cornstarch water, for thickening

METHOD

  1. Heat up oil and saute chopped garlic until aromatic. Add in dried scallops and stir-fry until well mixed. Add in baby Chinese cabbage.
  2. Add in cloud ear fungus, water and bring to boil. Lower the heat and simmer for 30 minutes.
  3. Add seasoning, carrot and cook for 5 minutes. Lastly thicken with cornstarch water. Dish up and serve.

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