奇妙炒粒粒 – Saute Pork and Celery in a Spicy Miracle Whip Dressing
材料 | Ingredients | ||
卡夫奇妙醬 | 3 湯匙 | Kraft Miracle Whip Dressing | 3 tbsp |
瘦肉 | 200 克 | Lean Pork – diced | 200g |
西芹 – 切粒 | 1/4 棵 | Celery – diced | 1/4 pc |
豆瓣醬 | 1–2 茶匙 | Spicy Bean Paste | 1-2 tsp |
糖 | 1 茶匙 | Sugar | 1 tsp |
松子仁 | 2 湯匙 | Pine Nuts | 2 tbsp |
豆粉 | 半茶匙 | Comstarch | 1/2 tsp |
瘦肉醃料 | Marinade for Pork | ||
醬油 | 2 茶匙 | Soy Sauce | 2 tsp |
豆粉 | 1 茶匙 | Comstarch | 1 tsp |
糖 | 1 茶匙 | Sugar | 1 tsp |
1. 瘦肉粒用醬油、豆粉、糖醃好
2. 鍋中放油，炒香肉粒、西芹粒、加入卡夫奇妙醬、豆瓣醬和糖，埋芡，盛起。
3. 灑上松子仁即成。
1. Marinade pork with a little bit of soy sauce, comstarch and sugar, set aside.
2. Saute pork with celery, add Kraft Miracle Whip Dressing spicy bean paste and sugar, mix well.
3. Add comstarch thickening and sauté until sauce thickens, dish up.
4. Sprinkle pine nuts on top and serve.
藕 香 芥 醬 豬 柳 – Saute Pork Fillet with Lotus Root in Mustard Dressing
材料 | Ingredients | ||
卡夫奇妙醬 | 3 湯匙 | Kraft Miracle Whip Dressing | 3 tbsp |
豬柳 – 切片 | 200 克 | Pork Fillet – sliced | 200g |
蓮藕 – 去皮，切片約5寸 | 1 條 | Lotus Root – peeled & sliced | 1 pc |
黃芥辣醬 | 2 茶匙 | Mustard Sauce | 2 tsp |
淡豉油 | 1 湯匙 | Light Soy Sauce | 1 tbsp |
生菜絲 | 少許 | Shredded Lettuce to Gamish | pitch |
豬柳醃料 | Marinade for Pork | ||
醬油 | 2 茶匙 | Soy Sauce | 2 tsp |
豆粉 | 1 茶匙 | Comstarch | 1 tsp |
糖 | 1 茶匙 | Sugar | 1 tsp |
1. 豬柳片用醃料醃好備用。
2. 卡夫奇妙醬和其它醬料混和。
3. 鍋中放油，炒香豬柳片，加入藕片及奇妙芥辣醬汁，兜混，上碟。
4. 伴以生菜絲即成。
1. Marinade pork with a little bit of soy sauce, comstarch and sugar set aside.
2. Mix Kraft Miracle Whip Dressing with the sauces to make mustard dressing.
3. Saute pork until browned, add lotus root and the mustard dressing, mix well, dish up.
4. Dish up and serve with shredded lettuce.
香 荔 雞 片 – Miracle Whip Lychee Chicken
材料 | Ingredients | ||
卡夫奇妙醬 | 3 湯匙 | Kraft Miracle Whip Dressing | 3 tbsp |
雞腿 – 起肉，切片 | 2 個 | Chicken Leg – deboned & sliced | 2 pcs |
罐頭荔枝 | 半罐 | Canned Lychee – well drained | half can |
洋蔥 – 去皮，切件 | 半個 | Onion – peeled & cut into chunks | half pc |
淡醬油 | 1 湯匙 | Light Soy Sauce | 1 tbsp |
喼汁 | 2 茶匙 | Worcestershire Sauce | 2 tsp |
雞片醃料 | Marinade for Chicken | ||
醬油 | 2 茶匙 | Soy Sauce | 2 tsp |
豆粉 | 1 茶匙 | Comstarch | 1 tsp |
糖 | 1 茶匙 | Sugar | 1 tsp |
麻油 | 1 茶匙 | Sesame Oil | 1 tsp |
1. 雞片用醃料醃好，備用。
2. 鍋中放油炒香洋蔥，加入雞片炒熟，再放入荔枝少混。
3. 加入卡夫奇妙醬、醬油、喼汁，兜混上碟。
1. Marinade chicken with marinade, set aside.
2. Saute onion in a pan, add chicken. When chicken is browned and cooked, add lychee and stir fry.
3. Add Kraft Miracle Whip Dressing soy sauce and worcestershine sauce. Stir fry until well mixed and serve.
芝 士 金 露 牛 肉 捲 - Cream Cheese Beef Roll with Asparagus and Enokitake Mushroom
材料 | Ingredients | ||
卡夫菲力忌廉芝士 | 半盒 | Philadelphia Cream Cheese | 1/2 box |
露荀 | 100 克 | Enokitake Mushroom | 200 g |
雞蛋 | 半隻 | Asparagus | 100 g |
豆粉 | 半茶匙 | Shabu Shabu Style Sliced Beef | 300 g |
金菰 | 200 克 | Egg | 1/2 pc |
薄切牛肉 (火禍用) | 300 克 | Chicken Stock | 1 cup |
上湯 | 1 杯 | Comstarch | 1/2 tsp |
海鹽 | 少許 | Sea Salt | Pitch |
1. 將卡夫菲力忌廉芝士切成1/4寸 x 2 寸長條形。
2. 金菰及露荀切段，飛水，瀝乾備用。
3. 攤平牛肉片，放上金菰、露荀，再放一條芝士，灑上少許海鹽，然後將牛肉包著餡料捲起來。
4. 牛肉捲放在鍋裡煎熱，盛起。
5. 用雞蛋花和上湯勾芡，淋上牛肉捲上即成。
1. Cut Philadelphia Cream Cheese into 1/4” x 2” sticks.
2. Parboil mushroom and asparagus, set aside to cool.
3. Place a slice of beef on a flat surface. Put one cheese stick some mushroom and asparagus on the beef.
4. Sprinkle with some salt and roll it up tightly.
5. Pan fry the beef roll until golden brown on all sides, dish up.
6. Make sauce by cooking chicken stock with cornstarch thickening and scrambled egg. Pour sauce over beef roll and serve.
嫩 雞 雜 菜 鍋 - Creamy Chicken Hot Pot
材料 | Ingredients | ||
卡夫菲力忌廉芝士 - 切粒 | 1/3 盒 | Philadelphia Cream Cheese – diced | 1/3 box |
紅蘿蔔 – 切件 | 1 個 | Chicken Leg – deboned & Cut into 2” pc | 2 pcs |
紹菜 – 切段 | 半棵 | Carrot – peeled & cut into chunks | 1 pc |
上湯 | 4 杯 | Broccoli – cut into florets | 1/2 pc |
雞腿 – 起肉，切件 | 2 隻 | Napa Cabbage – cut into 1”slices | 1/2 pc |
西蘭花 – 切件 | 半個 | Japanese White Miso Paste | 1 tbsp |
日本白味噌 或 西京味噌 | 半個 | Chicken Stock | 4 cups |
鰹魚醬油 | 少許 | Bonito Soy Sauce to Taste | pitch |
雞肉醃料 | Marinade for Chicken | ||
醬油 | 2 茶匙 | Soy Sauce | 2 tsp |
豆粉 | 1 茶匙 | Comstarch | 1 tsp |
糖 | 1 茶匙 | Sugar | 1 tsp |
麻油 | 1 茶匙 | Sesame Oil | 1 tsp |
1. 將雞件用醬油、豆粉、糖腌好。
2. 鍋中放入上湯，卡夫菲力忌廉芝士，味噌及醬油。
3. 將卡夫菲力芝士煮溶後，放入其它材料，雞熟後即成。
1. Marinade chicken pieces with a bit of soy sauce, sugar and comstarch, set aside.
2. In the hop pot add chicken stock, Philadelphia Cream Cheese, miso paste and bonito soy sauce.
3. When cheese is dissolved, add the rest of the ingredients. Simmer until chicken is cooked Serve.
香 滑 芝 士 炆 肉 丸 - Meat Balls with Cream Cheese
材料 | Ingredients | ||
卡夫菲力忌廉芝士 | 1/3 盒 | Philadelphia Cream Cheese | 1/3 box |
免治豬肉 | 1 磅 | Minced Pork | 1 lb |
薯仔 – 去皮，切件 | 2 個 | Potato – peeled & cut into chunks | 2 pcs |
紅蘿蔔 – 去皮，切件 | 1 個 | Carrot – peeled & cut into chunks | 1 pc |
洋蔥 – 去皮，半個切件，半個剁碎 | 1 個 | Onion – peeled; helf minced & cut into chunk | 1 pc |
蒜頭 – 剁茸 | 2 粒 | Garlic – chopped | 2 pcs |
青蔥- 切粒 | 1 條 | Spring Onion – chopped | 1 pc |
水 | 1 杯 | Water | 1 cup |
鮮奶 | 1 杯 | Milk | 1 cup |
豬肉醃料 | Marinade for Pork | ||
薑汁 | 2 茶匙 | Ginger Juice | 2 tsp |
醬油 | 2 茶匙 | Soy Sauce | 2 tsp |
紹興酒 | 1 茶匙 | Chinese Wine | 1 tsp |
豆粉 | 1 茶匙 | Comstarch | 1 tsp |
1. 免治豬肉用薑汁、紹酒、醬油、豆粉及洋蔥碎攪至起膠，然後搓成球狀，表面拍上生粉。
2. 落鑊煎至表面金黃，盛起備用。
3. 起鑊落油炒香蒜蓉、洋蔥件、薯仔及紅蘿蔔，加入水慢火煮片刻，直至薯仔開始變軟。
4. 加入豬肉丸、芝士及鮮奶，煮至汁濃，灑上蔥花即成。
1. Marinade minced pork with some ginger juice, chinese cooking wine, soy sauce, comstarch and minced onion , mix well.
2. Then make into 1.5” size meatballs, lightly coat with cornstarch.
3. Fry them until golden brown. Set aside.
4. Heat oil in a frying pan. Saute garlic, onion pieces, potato and carrot until fragrant. Addwater and then simmer on low heat until potato softens.
5. Add meatballs, cheese and milk. Cook on high heat until sauce thickens. Sprinkle with chopped onion and serve.
洋 蔥 炒 肥 牛 - Stir Fried Premium Beef with Onion
材料 | Ingredients |
薄切肥牛肉3兩 | 120g (2½oz) thinly sliced premium beef |
洋蔥半個 切成短粗絲 | ½ onion Chop short thick slices |
蒜蓉1茶匙 | 1 tsp minced garlic |
蔥粒少許 | A pinch of spring onion dices |
調味 | Seasonings |
老抽 1½ 茶匙 | 1½ tsp dark soy sauce |
糖1茶匙 | 1 tsp sugar |
水1湯匙 | 1 tbsp water |
² 肥牛肉放入胡椒粉、酒、生粉各少許，拌勻。
² 洋蔥，用少許油炒熟，盛出待用。
² 燒熱油1湯匙，爆香蒜蓉，放入肥牛炒至半熟。
² 加入碎蔥及調味至熟。
² 灑入蔥粒，即可上碟供食。
Ø Marinate the beef with a pinch of pepper, wine and cornstarch, mix well.
Ø The onion, stir fry with small amount of oil, dish up for later use.
Ø Heat 1 tbsp oil, sauté the minced garlic, and stir fry the beef till half cooked.
Ø Add crushed spring onion and seasonings till cooked.
Ø Sprinkle some spring onion dices, dish up and serve.
黑 椒 牛 柳 粒 - Steak Dices in Black Pepper Sauce
材料 | Ingredients |
牛柳肉4兩 | 160g (6oz) steak dices |
洋蔥半隻 | ½ onion |
青紅椒各半隻 | ½ green and red pepper each |
蒜蓉1茶匙 | 1 tsp minced garlic |
黑椒粒1½ 茶匙 | 1½ tsp black pepper |
調味 | Seasonings |
蠔油 ½ 湯匙 | ½ tbsp oyster sauce |
生抽1½ 茶匙 | 1½ tsp light soy sauce |
糖 ⅓ 茶匙 | ⅓ tsp sugar |
水 ¼ 杯 | ¼ cup water |
² 牛柳肉切大丁狀，放入生粉，生抽各少許拌勻。泡油後撈出，待用。
² 洋蔥，青紅椒同切丁，略炒，盛出待用。
² 燒熱油1湯匙，爆香蒜蓉，放入黑椒粒及調味同煮勻，用少許生粉水埋獻。
² 將所有材料放入黑椒汁中煮勻，即可上碟供食。
Ø Chop the steak into big chunks, mix well with small portion of cornstarch, and light soy sauce.
Ø Deep fry for a short while and drain for later use.
Ø Chop the onion, green and red pepper into small dices.
Ø Stir-fry and dish up for later use.
Ø Heat 1 tbsp oil. Sauté minced garlic, cook with black pepper and seasonings, and thicken sauce with cornstarch solution.
Ø Cook all ingredients with black pepper sauce, dish up and serve.
荔 枝 雞 柳 - Chicken and Lychees in Oyster Sauce
材料 | Ingredients |
350克 (12安士/9.5兩) 切塊雞肉 | 350g (12oz) chicken pieces |
1個切塊甜椒 | 1 bell pepper pieces |
1個切片士多啤梨 | 1 sliced strawberry |
150克 / 罐裝荔枝(瀝乾及切半) | 150g (5oz) / canned lychees (drained and halved) |
芡汁 | Sauces |
2湯匙蠔油 | 2 tbsp Oyster Sauce |
3湯匙水 | 3 tbsp Water |
1茶匙粟粉 | 1 tsp Corn starch |
1湯匙糖 | 1 tbsp Sugar |
2湯匙白醋 | 2 tbsp White Vinegar |
² 將雞肉與2湯匙蠔油、1/2茶匙粟粉及1茶匙李錦記芝麻油拌勻。
² 用2湯匙油炒熟雞肉，加入甜椒及士多啤梨炒1 分鐘。
² 拌入荔枝及芡汁，炒勻至熟透。
Ø Mix chicken pieces with 2 tbsp Oyster Sauce, 1/2 tsp Corn starch and 1 tsp Sesame Oil.
Ø Stir-fry chicken in 2 tbsp oil until done. Add pepper pieces, strawberry and stir-fry for 1 minute.
Ø Stir in lychees, sauce mix and heat through.
椰 汁 咖 哩 雞 - Curry Chicken with Coconut Milk
材料 | Ingredients |
大雞翼2隻 | 2 big chicken wings |
雞脾1隻 | 1 chicken leg |
甘荀、洋蔥各半個 切成塊狀 | ½ carrot and onion each |
蒜蓉乾蔥蓉各1湯匙 | 1 tbsp minced garlic and dried shallot each |
咖哩粉2茶匙 | 2 tbsp curry powder |
椰汁半杯 | ½ cup coconut milk |
調味 | Seasonings |
鹽 ¾ 茶匙 | ¾ tsp salt |
糖及胡椒粉各少許 | A pinch of sugar and pepper |
² 雞翼、雞脾洗淨斬成塊狀，用少許生抽、生粉及胡椒粉醃勻，待用。
² 洋蔥，甘荀同切成塊狀。
² 燒熱油約2湯匙，爆香蒜蓉及乾蔥蓉。放下雞件，並加入咖哩粉同炒。
² 再放入蓋過面的水份，炆煮材料至熟，水份減少。
² 將調味及椰汁加入同煮勻，即成。
Ø Wash the chicken wings and legs thoroughly, chop them into chunks.
Ø Marinate with some light soy sauce cornstarch and pepper, leave it for later use.
Ø Cut the onion and carrot into chunks.
Ø Heat 2 tbsp of oil, sauté the minced garlic and dried shallot.
Ø Add the chicken, stir fry with curry power.
Ø Pour water till it cover all ingredients, stew till cooked and the water is dried up.
Ø Pour the seasonings and coconut milk into the chicken, mix well. Ready to serve
家 鄉 回 鍋 蛋 - Country Style Egg Stew
材料 | Ingredients |
碎肉2兩 | 80g (3oz) minced pork |
洋蔥粒2湯匙 | 2 tbsp onion dices |
雞蛋4隻 | 4 eggs |
芫茜2棵 | 2 coriander |
調味 | Seasonings |
老抽1½ 茶匙 | 1½ tsp dark soy sauce |
生抽1茶匙 | 1 tsp light soy sauce |
糖少許 | A pinch of sugar |
水 ¾ 杯 | ¾ cup water |
鹽少許 | A pinch salt |
² 碎肉放入生抽2茶匙，生粉及水各少許，拌勻。
² 燒熱油2湯匙，爆香洋蔥及碎肉，放入打散雞蛋，炒煮至凝固，鏟切成小塊。
² 將調味放入上項蛋肉中炆煮片刻至熟透。放入切成段的芫茜，即可上碟供食。
Ø Add 2 tsp of soy sauce, cornstarch and water to the minced pork, mix well
Ø Heat 2 tbsp of oil, sauté the onion and minced pork, add the beaten eggs, and fry till they turn solid, cut into small pieces.
Ø Add seasonings into the above, stew till cooked. Add portioned coriander, dish up and serve.
泰 汁 魚 球 - Fish Ball in Thai Sauce
材料 | Ingredients |
碎鯪魚肉約6兩 | 240g (9oz) minced mud carp |
蝦米碎2湯匙 | 2 tbsp of crushed dried shrimp |
蔥粒及芫茜碎少許 | A pinch of spring onion dices and crushed coriander |
泰式甜辣醬少許 | A small portion of Thai style sweet and sour sauce |
雞蛋1隻 | 1 egg |
調味 | Seasonings |
鹽 ⅓ 茶匙 | ⅓ tsp sale |
生抽、麻油各少許 | Few drops of light soy sauce and sesame oil |
生粉 ½ 茶匙 | ½ tbsp cornstarch |
水2湯匙 | 2 tbsp water |
² 鯪魚肉加入調味，蝦米碎、蔥粒及芫茜碎搞勻後，再加入蛋汁同拌勻。
² 燒熱約2杯油。用湯匙將上項材料撥放入熱油中成球形，至表面呈金黃。
² 熟後撈出，瀝乾油份上碟，可配合醬料供依食。
Ø Add seasonings, crushed dried shrimp, spring onion dices and crushed coriander to the minced mud carp, mix well.
Ø Add the beaten egg and mix well.
Ø Heat 2 cups of oil, shape the above ingredients into balls with a spoon, and deep-fry them till golden brown.
Ø Drain the oil and dish up. Serve with the sauce
冬 菜 蒸 肉 餅 - Steamed Minced Pork with Salted Vegetable
材料 | Ingredients |
梅頭瘦肉4兩 | 160g (6oz) lean pork |
冬菰2-3隻 | 2-3 dried black mushroom |
冬菜半湯匙 | ½ tbsp salted vegetable |
蔥粒少許 | A pinch of spring onion dices |
調味 | Seasonings |
生抽1½ 茶匙 | 1½ tsp light soy sauce |
生粉2茶匙 | 2 tsp cornstarch |
糖 ¼ 茶匙 | ¼ tsp sugar |
水3湯匙 | 3 tbsp water |
胡椒粉少許 | A pinch of pepper |
² 瘦肉洗淨剁碎，放入調味，拌勻。
² 冬菰浸透，去蒂切粒。冬菜略沖，乾水份。
² 剁碎後加入碎肉中拌勻，放上碟做成肉餅狀。
² 將肉餅隔水蒸熟，灑上蔥粒即成。
Ø Wash the lean pork thoroughly and mince, mix well with the seasonings
Ø Soak the black dried mushroom thoroughly, remove the stems and chop into small pieces.
Ø Drain the salted vegetable, squeeze to dry. Mince them and mix with the minced pork, form a cake.
Ø Steam over the water till cooked, sprinkle spring onion dices. Ready to serve.
豉 椒 豬 頸 肉 - Pig Neck with Black Bean and Pepper Sauce
材料 | Ingredients |
豬頸肉1塊，約重6兩 | A portion of pig neck (about 240g/9oz) |
青紅椒各1隻 | 1 green pepper and 1 red pepper |
豆豉 ½ 湯匙 | ½ tbsp black bean |
薑末及蒜蓉各1茶匙 | 1 tsp minced ginger and garlic |
調味 | Seasonings |
生抽 1½ 茶匙 | 1½ tsp light soy sauce |
糖1茶匙 | 1 tsp sugar |
水 ⅓ 杯 | A pinch of pepper and cornstarch |
胡椒粉、麻油、生粉各少許 | Few drops of sesame oil |
² 豬頸肉飛水洗淨，切成片狀。青紅椒去籽切塊。豆豉洗淨，略剁待用。
² 用少許油將青紅椒略炒盛出，待用。
² 燒熱油約1湯匙，放下豬頸肉，炒透至熟。
² 放入蒜蓉、薑末及豆豉炒透，灒酒放入青紅椒及調味，炒勻即寸上碟。
Ø Blanch the pig neck with hot water, cut into slices. Remove the seeds from the green and red peppers, chop into chunks.
Ø Wash the black bean, mash it for later use.
Ø Sauté the green and red pepper with small amount of oil. Dish up for later use.
Ø Heat 1 tbsp of oil, stir fry the pork till cooked. Add minced garlic, ginger and black bean to stir-fry.
Ø Sprinkle some wine, pour in the green and red pepper as well as the seasonings. Stir fry thoroughly and dish up
滷 水 大 - Pig Tongue with Chinese Marinade Sauce
材料 | Ingredients |
新鮮豬利1條 | 1 fresh pig tongue |
八角2粒 | 2 star anis |
薑片、乾蔥各少許 | A pinch of ginger slices and dried shallot |
調味 | Seasonings |
鹽 ⅓ 茶匙 | ⅓ tsp salt |
老抽2湯匙 | 2 tbsp dark soy sauce |
生抽 ½ 湯匙 | ½ tbsp light soy sauce |
碎冰糖半湯匙 | ½ tbsp crushed rock sugar |
水2杯 | 2 cup water |
麻油少許 | Few drops of sesame oil |
² 將豬放入清水中煮至半熟，取出刮去外層薄膜，洗淨待用。
² 燒熱半湯匙油，爆香乾蔥薑片。放入調味、水份及八角，煮至滾起。
² 將豬放入同煮至熟及稔，取出。切片上碟，即可供食。
Ø Boil the pig tongue in water till half cooked, remove the outer layer, wash thoroughly for alter use.
Ø Heat ½ tbsp oil, sauté dried shallot and ginger slices. Add seasonings, water and star anis, cook till boiled.
Ø Cook the pig tongue with the above ingredients till tender. Dish up and slice it to serve.
梅 菜 蒸 茄 子 - Steamed Egg Plant with Preserved Vegetable
材料 | Ingredients |
茄子6兩 | 160g (6oz) Egg Plants |
梅菜1兩 | 40g (1½oz) preserved vegetable |
薑末、乾蔥蓉各少許 | A pinch of minced ginger and dried shallot |
紅椒粒少許 | A pick of red chili dices |
調味 | Seasonings |
生抽半茶匙 | ½ tsp light soy sauce |
糖 1½ 茶匙 | 1½ tsp sugar |
水 ⅓ 杯 | ⅓ cup water |
麻油少許 | Few drops of sesame oil |
² 茄子洗淨，刨去部皮，再切成粗條，排放上碟。隔水蒸，瀝去水份待用。
² 梅菜洗淨，切成小粒。
² 燒熱油1½ 湯匙,爆香薑末及乾蔥。放下梅菜炒勻，注入調味煮勻。
² 盛上茄子面，再蒸五分鐘，灑上紅椒粒即成。
Ø Wash the egg plant thoroughly, peel partially, cut into thick pieces, and arrange them nicely on the plate.
Ø Steam over the water, drain the water on the plate for later use.
Ø Wash the preserved vegetables, chop into small dices.
Ø Heat 1½ tbsp of oil, sauté minced ginger and dried shallot. Stir-fry with preserved vegetable, add seasonings and mix well.
Ø Place them on top of the egg plant, steam for extra 5 minutes. Sprinkle some red chili dices and serve.
蠔 汁 素 炒 - Assorted Vegetables in Oyster Sauce
材料 | Ingredients |
1/2個切粒甜青椒 | 1/2 diced green bell pepper |
1/2個切粒甜紅椒 | 1/2 diced red bell pepper |
50克(2安士/1.5兩)切粒或磨蓉甘筍 | 50g (2oz) diced or grated carrot |
150克(5安士/4兩) 罐裝粟米粒 | 150g (5oz) whole kernel corn (drained) |
生菜葉 | Lettuce leaves |
芡汁 | Sauces |
2湯匙蠔油 | 2 tbsp Oyster Sauce |
2湯匙麻油 | 1 tsp Sesame Oil |
1湯匙蒜蓉 | 1 tbsp Freshly Minced Garlic |
² 用1湯匙油將各甜青紅椒、甘筍、粟米粒炒1分鐘。
² 拌入芡汁 (隨意) 炒至熟透。
² 將素菜粒放在生菜葉上，包好趁熱進食。
Ø Stir-fry bell pepper, diced or grated carrot and kernel corn in 1 tbsp oil for 1 minute.
Ø Stir in sauce, (optional) and heat through.
Ø Spoon vegetables on lettuce leaves to form packets and serve hot.
蠔 油 玉 子 豆 腐 - Egg Bean Curd with Minced Pork in Oyster Sauce
材料 | Ingredients |
3條玉子豆腐 (切成15個圓形) | 3 egg bean curd (cut into 15 rounds) |
1/2隻切粒紅辣椒 | 1/2 diced red chili |
90克 (3安士2.5兩) 免治豬肉 | 90g (3oz) minced pork |
4隻切粒冬菇 | 4 diced Chinese mushrooms |
調味 | Seasonings |
2湯匙蠔油 | 2 tbsp Oyster Sauce |
1湯匙酒 | 1 tbsp Wine |
1茶匙芝麻油 | 1 tsp Sesame Oil |
1茶匙粟粉 | 1 tsp Corn starch |
5湯匙水 | 5 tbsp Water |
胡椒粉 | Pepper |
² 用2湯匙油將玉子豆腐煎香。
² 用剩下的油爆香紅辣椒，加入免治豬肉及冬菇炒熟。
² 將芡汁煮至熟透，淋在豆腐上。
Ø Pan-fry egg bean curd in 2 tbsp oil until golden.
Ø Sauté red chili in remaining oil, add minced pork, Chinese mushrooms and stir-fry until done.
Ø Heat through sauce mix and pour over egg bean curd.
魚 露 青 檸 牛 肉 粒
材料 |
牛肉粒 |
洋蔥半隻切粒 |
蒜蓉 |
九層塔 |
醃料 |
魚露1湯匙 |
糖1荼匙 |
生粉1荼匙 |
黑椒粒1½ 茶匙 |
汁 |
青檸汁 1 個 |
魚露 1 湯匙 |
糖 2 茶匙 |
水 2湯匙 |
紅椒粒少許 |
² 牛肉切大丁狀，放醃料，待用。
² 燒熱油1湯匙，爆香蒜蓉，放入牛肉。
² 加洋蔥。
² 分幾次加入汁。
² 加入九層塔炒勻起鑊，完成。
