材料) K% o+ ?/ J2 |. i* R6 Q
300 克竹灘TVBNOW 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。# Q3 E- T; s. e0 d; G) m
30 克(切絲)薑8 r3 \+ u2 X( O+ \5 r) W
3 條(剁碎)紅指天椒 6 k+ c+ p6 V8 O G, V3 瓣(剁碎)蒜瓣5.39.217.77:8898( h* A' H! F# B( |
1 棵(切粒)青蔥tvb now,tvbnow,bttvb; C" Y: B( \) s. |$ ^; J
! ^( u: `: ?4 N+ _ 調味料* D* b/ b7 b3 R* Y
1 大匙紹興酒公仔箱論壇6 v* w. d9 V( C+ p! x
1/2 大匙米酒 : ?8 b( t+ ^$ w8 _+ g) k5 j) ?5 b1 小匙魚露TVBNOW 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。/ f' X% _% Y/ }! a; l" y
1/4 小匙糖公仔箱論壇' E8 K6 ?; `9 w; [4 Q
# `3 s7 ? S; Z4 _5.39.217.77:8898做法5.39.217.77:8898' I: d" x* g! b( g- ? Z) T( e
1. 竹灘洗淨，用沸水汆燙半分鐘後，盛起瀝乾備用。5 x! q, A% o$ O+ Z& j8 u' F) m
2. 以慢火燒熱1 1/2 大匙油和1小匙麻油，炒香薑絲、指天椒、蒜茸。5.39.217.77:88989 f4 I4 ~! a5 C$ p
3. 置入竹灘、調味料，和50毫升清水，大火兜炒1分鐘，最後灑上青蔥粒即可上桌。公仔箱論壇/ T- F) i5 N8 p+ @% Q5 t0 r; w1 P
5.39.217.77:8898; K d) d* t6 g l! d) U2 } INGREDIENTStvb now,tvbnow,bttvb7 F. m$ v! ~+ R& z/ Q/ j3 {, y7 t* Z+ b
300g Bamboo Clam 30g shredded ginger 3 red bird's eye chilli (chopped) 3 garlic cloves (chopped)) 1 stalk spring onion(chopped) % F! A- c6 ~: [$ z: V5 J5.39.217.77:8898! j$ A1 M) \1 |& t D0 L6 W
1 J5 {+ {8 Y' R7 b' T5.39.217.77:8898SEASONING公仔箱論壇( s2 _: `1 N/ r1 P4 \
1 tbsp Shaoxing wine 1/2 tbsp rice wine 1 tbsp fish sauce 1/4 tsp sugar5.39.217.77:8898: T( B* |0 \: R
- N; Z: `2 c! `9 J' l( p& b- p METHOD5.39.217.77:8898/ c9 g5 R/ G4 n8 N
1. Rinse the Bamboo Clam, blanch into boiling water for half a minute. Remove and drain, keep aside.5 R5 a# [; J9 j9 Z
2. Heat up 1 1/2 tbsp oil and 1 tsp sesame oil over low heat, stir-fry the ginger slices, bird's eye chilli and chopped garlic until aromatic.tvb now,tvbnow,bttvb. A+ R \8 O ^
3. Add in Bamboo Clam, seasoning and 50ml water, stir-fry quickly over high heat for 1 minute. Lastly, sprinkle with chopped spring onion. Dish up and serve.公仔箱論壇8 w1 B4 e; J& u" n7 r2 Z
, Y a4 i0 ^6 e/ Q0 F5.39.217.77:8898 & W$ h9 ] u; d K3 s# \ H0 XTVBNOW 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。
