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標題: [中式食譜] 大豆芽燜花腩 [打印本頁]

作者: carolfeeling 時間: 2008-1-12 10:56 PM 標題: 大豆芽燜花腩

材料5.39.217.77:88983 }" ]% x" k% Y
200 克(去皮、切塊)五花肉
400 克大豆芽5 Q4 j3 A0 r8 w! O0 i" ~$ o
5 粒(剁碎)小蔥頭
100 克(切段)芹菜
1 小匙麻油
1/2 大匙紹興酒公仔箱論壇( u+ e- m. @; \0 s  B' Q# W$ w
1/2 小匙粟粉水
tvb now,tvbnow,bttvb( T# l% w& N% b9 U
調味料(混合)公仔箱論壇0 y+ Y! W* \, v' r/ t6 `
1 大匙鮑魚汁
1/2 大匙魚露/ y! h9 s. F7 ]4 x3 l0 @
1/2 小匙味精2 P* l3 x9 j* ^' W3 x; S
1/4 小匙胡椒粉5 K- E% X7 S( G% p' w
1/2 小匙老抽公仔箱論壇; ]6 ?4 {- Q& K% m' \! G# S
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做法
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。5.39.217.77:8898& v, Q  v8 M8 ^& s) S7 h
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。. ]( @  m. Q$ n" t
3, 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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INGREDIENTStvb now,tvbnow,bttvb' ?, X0 X( q4 M, o: W; y2 `
200g 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

SEASONING (mix well)公仔箱論壇$ R% D- X* n5 b- I  Q+ `6 V* q4 M
1 tbsp abalone sauce1/2 tbsp fish sauce1/2 tsp monosodium glutamate1/4 tsp pepper1/2 tsp dark soy sauce5.39.217.77:88980 W8 B) P, g% O6 _
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METHOD
1. Heat up 1 tbsp oil to sauté chopped shallots till fragrant, add in pork belly, stir-fry for about 1 minute.
2. 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.
3. Add in Shaoxing wine, sectioned celery, stir-fry for 3 minutes,  thicken with cornstarch solution. Dish up. Serve hot.* h4 d( Z7 m4 u' v2 l. T9 d5 K
公仔箱論壇" H( p3 r8 e. ~6 _# G+ k% D

大豆芽燜花腩(Green Beans Pork Belly)

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