腊肉炒双菇
Stir-Fried Mixed Vegetables with Waxed Meat
材料

2大匙油
3瓣蒜头 (切片)
150g腊肉 (切3mm薄片)
4大匙水
1片五香豆干 (切片)
1条红萝卜 (切片)
50g新鲜白色鸿喜菇 (烫过)
50g新鲜褐色鸿喜菇 (烫过)

调味料

1大匙生抽
1小匙鸡精粉
1大匙酒
3大匙水
100g甜豆 (撕掉硬丝)
1条红辣椒 (切片)

做法
  1. 烧热油,爆香蒜茸,加入腊肉炒香,加入水,加盖,中火焖至干身。
  2. 加入五香豆干,红萝卜和鲜菇炒匀,加入调味料,放上甜豆,加盖煮至红萝卜软及干身。
  3. 加入红辣椒炒匀,试味,盛起,趁热享用。
INGREDIENTS

2 tbsp oil
3 pips garlic (sliced)
150g waxed meat (sliced into 3mm thick slices)
4 tbsp water
1 pc five-spiced bean curd (sliced)
1 small carrot (sliced)
50g fresh white hong xi mushroom (blanched)
50g fresh black hong xi mushroom (blanched)

SEASONING

1 tbsp light soya sauce
1 tsp chicken stock powder
1 tbsp wine
3 tbsp water
100g sweet peas (stringed)
1 red chilly (sliced)

METHOD

  1. Heat up oil. Saute garlic till fragment. Add waxed meat and stir well. Add water, cover and cook with medium heat dry.
  2. Add five-spiced bean curd, carrot, mushrooms and stir well. Pour in seasoning, sprinkle sweet peas on top, cover and cook till carrot is tender and almost dry.
  3. Add red chilly, stir well, taste and dish up, Serve hot.

本食谱摘录予

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