2024年4月22日 星期一

DIY杏鮑菇菜心炒牛小排

杏鮑菇菜心炒牛小排



材料
雞肉 130克(切丁)
蝦 8隻 (约100克)
蝦乾 40克
冬菇 60克 (浸軟去蒂切粒)
瑶柱 20克 (浸軟拆絲)
米 200克 (洗淨瀝乾)
荷葉 2塊 (浸軟)
水 180毫升
淘大特级蠔油 1½湯匙

醃料
淘大原酿醇鲜頭抽2茶匙
生粉 1茶匙

調味料
淘大特級蠔油2湯匙
淘大原釀醇鮮頭抽1湯匙

步驟
  1. 雞肉用醃料拌匀,醃15分鐘。
  2. 將淘大特級蠔油和水拌匀加入米,連同蝦乾一起蒸30分鐘,然後取出蝦乾,將飯樔鬆。
  3. 鑊內下適量油,下雞丁和蝦以中火煎熟,再加入冬菇和瑤柱略炒及放入飯和調味料拌匀。
  4. 用大碗叠起已抹乾水份的荷葉,先放蝦乾於底,再放飯,摺好荷葉封口反轉放入蒸籠,蒸10分鐘即成。


Stir-Fired Beef Short Ribs with King Oyster Mushrooms and Choy Sum


Ingredients
Chicken 130g(diced) , Shrimp 8pcs(~100g), Dried Shrimp 40g, Mushrooms 60g (soaked, stems removed, and diced), Dried Scallops 20g(soaked and shredded).Rice 200g(washed and drained), Lotus Leaves 2pcs (soaked), Water 180mL, Amoy Premium Oyster Sauce 1 3/2 tbsp

Marinade
Amoy Deluxe First Extract Soy Sauce 2 tsp, Corn Starch 1 tsp
Seasoning
Amoy Premium Oyster Sauce 2 tbsp, Amoy Deluxe First Extract Soy Sauce 1 tbsp

Method
①Marinate the chicken with the marinade for 15 minutes.
②Mix Amoy Premium Oyster Sauce and water into the rice. Steam rice together withdried shrimp for 30 minutes. Then take out the dried shrimp and fluff the rice.
③Heat the oil in a work. Stir-fry chicken and shrimp in medium heat. Add mushrooms. driedscallops, rice and seasoning, and then mix well.
④Wipe dry the soaked lotus leaves and put in a large bowl. Place the dried shrimp at thebottom, and add rice on top. Fold the lotus leaves and invert them. Steam for 10 minutes.

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