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300 克竹灘! r* _! q5 n3 W1 v ~. B4 w9 H
30 克(切絲)薑公仔箱論壇) C! s! ~* F' F+ Q5 I) a, X
3 條(剁碎)紅指天椒tvb now,tvbnow,bttvb( t( t }" ]6 B! P p: @+ h! C; E% W
3 瓣(剁碎)蒜瓣
% P1 u1 H( `# X! ~0 E7 V5 D1 棵(切粒)青蔥
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4 h: E3 f' U; K% z/ M2 K9 {公仔箱論壇1 大匙紹興酒
1 s3 G: u) R8 ]4 C" F公仔箱論壇1/2 大匙米酒www.tvboxnow.com9 |* H S2 ^+ s0 }& b
1 小匙魚露' T C6 X5 i4 ^ e
1/4 小匙糖公仔箱論壇$ a& ~. i5 ]+ ~6 L
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做法$ a7 s: {5 D5 u$ D
1. 竹灘洗淨，用沸水汆燙半分鐘後，盛起瀝乾備用。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。7 X2 F2 T& C% N1 g W" E
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。www.tvboxnow.com( Y0 N% J4 ~) b" V' w' 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。
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h$ L6 O* M- }公仔箱論壇INGREDIENTStvb now,tvbnow,bttvb3 n+ z e8 c( Q9 z8 l( r! b
300g Bamboo Clam 30g shredded ginger 3 red bird's eye chilli (chopped) 3 garlic cloves (chopped)) 1 stalk spring onion(chopped)tvb now,tvbnow,bttvb* Y {4 m# _' ^ y; K- P
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SEASONING1 W! C7 ?- k# G
1 tbsp Shaoxing wine 1/2 tbsp rice wine 1 tbsp fish sauce 1/4 tsp sugar
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5 X* y/ b% ]% k p* c- F: Htvb now,tvbnow,bttvb1. Rinse the Bamboo Clam, blanch into boiling water for half a minute. Remove and drain, keep aside.
2 s0 V6 M6 V: Y. @ A0 cTVBNOW 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。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.
- g" k# n3 ^& X J% r. |tvb now,tvbnow,bttvb3. 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.
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[ 本帖最後由 carolfeeling 於 2008-1-12 11:35 PM 編輯 ] |
發表於 2008-1-12 11:34 PM
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