蓮藕燜排骨
繁
|
EN
繁
|
EN
難度
2/5
需時 (分鐘)
45
份量 (人)
2-4
難度
需時 (分鐘)
份量 (人)
2/5
45
2-4
- 6 10 月, 2019
- 6:00 下午
材料
- 蓮藕 300克 (切厚片)
- 排骨 100克 (斬件)
- 香芹 1條 (切小段)
- 蒜子 6粒
- 油 4湯匙
- 300g Lotus Root (Cut into Thick Slices)
- 100g Pork Ribs (Cut into Pieces)
- 1 Parsley (Cut into Small Pieces)
- 6 capsules Garlic
- 4 tbsp Oil
調味料
- 蠔油 2湯匙
- 紹興酒 1湯匙
- 生抽 1茶匙
- 老抽 1湯匙
- 冰糖 30克
- 清水 200毫升
- 2 tbsp Oyster Sauce
- 1 tbsp Shaoxing Wine
- 1 tsp Soy Sauce
- 1 tbsp Dark Soy Sauce
- 30g Icing Sugar
- 200ml Water
烹調步驟
1
蓮藕洗乾淨切厚片備用
Lotus roots are washed and cut into thick slices
2
先起鑊落2湯匙油爆香蒜子,加入蓮藕略炒後取出備用,再落2湯匙油,放入排骨炒至微黄後加入所有調味料,再放回蓮藕
Start with 2 tablespoons of oily fragrant garlic, add the lotus root and stir fry, then remove and add 2 tablespoons of oil. Add the ribs to the yellowish and add all the seasonings, then put back the lotus root
3
蓋上蓋子,用慢火燜20分鐘
Cover and simmer for 20 minutes
4
放入香芹,轉猛火炒5分鐘
Put the parsley and simmer for 5 minutes to complete