材料
% s0 ]& [# S3 h; B: x5 d1 Z200 克(去皮、切塊)五花肉公仔箱論壇+ t% {3 d" ~0 y
400 克大豆芽
) ~; B/ Y& j' i+ h9 C% {$ T8 v1 g5.39.217.775 粒(剁碎)小蔥頭) ?- T* }. Q* y/ [) ]
100 克(切段)芹菜
3 q2 F& b& _4 E% d& a, ]% _& rTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1 小匙麻油/ _7 t2 D! Z5 u
1/2 大匙紹興酒3 j5 d# V' ]/ ?+ z
1/2 小匙粟粉水
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3 \9 H* Q) ?! |9 |公仔箱論壇調味料(混合)
7 a' P; \' W" z2 }- t5.39.217.771 大匙鮑魚汁
7 H! F2 ~$ h% Z6 I1 x% X2 [tvb now,tvbnow,bttvb1/2 大匙魚露
1 ]8 [" J# @4 A7 |tvb now,tvbnow,bttvb1/2 小匙味精
1 v% @& G% N8 y9 r1/4 小匙胡椒粉5.39.217.77( [% Q/ U" W- O+ R8 J
1/2 小匙老抽
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做法8 ~3 J1 a8 R8 I# }4 M. A
1. 燒熱1大匙油，把小蔥頭加入炒香後，置入五花肉翻炒約1分鐘。tvb now,tvbnow,bttvb/ T1 {! x# B3 a! J" W9 E
2. 加入大豆芽和600克清水煮沸，再把麻油、混合調味料置入，蓋上燜煮約5分鐘。
2 c7 {9 i0 q. V5 C' j3, 加入紹興酒、芹菜翻炒3分鐘後，注入粟粉水芶芡即可上桌。
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INGREDIENTS
# n# [! d) H! R+ K* J6 t4 | ?/ d$ Rtvb now,tvbnow,bttvb200g pork belly (peeled and cut into pieces)400g mung bean sprouts5 shallots (chopped)100g celery (sectioned)1 tsp sesame oil1/2 tbsp Shaoxing wine1/2 tsp cornstarch solutions" F4 H5 m3 x0 {* N- V
3 [- j0 p: D8 @tvb now,tvbnow,bttvbSEASONING (mix well)tvb now,tvbnow,bttvb; O5 @! x2 B4 w$ O8 c
1 tbsp abalone sauce1/2 tbsp fish sauce1/2 tsp monosodium glutamate1/4 tsp pepper1/2 tsp dark soy sauce$ H2 G& h* s' d. P: l. j
; Q/ [8 I8 G) ?9 |公仔箱論壇METHOD公仔箱論壇/ K2 Z% A/ v$ h" `& k+ g0 m2 q
1. Heat up 1 tbsp oil to sauté chopped shallots till fragrant, add in pork belly, stir-fry for about 1 minute.
' L& k( U! o0 @ F3 V# d5.39.217.772. Add in mung bean sprouts and 600ml water, bring to a boil. Then addin sesame oil and seasoning mixture, cover and simmer for about 5minutes.
) Z' p1 g, R# l0 v9 m, \3 M3. Add in Shaoxing wine, sectioned celery, stir-fry for 3 minutes, thicken with cornstarch solution. Dish up. Serve hot.
+ D7 Z6 ^0 v: @4 Etvb now,tvbnow,bttvb
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發表於 2008-1-12 10:56 PM
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