材料
, l; w1 U/ N R6 \( H5.39.217.76400 克(切花)蘇冬5.39.217.76$ W6 D. u2 e: Z
1 條(剁碎)紅辣椒! y, d; z1 l" |8 I" B4 Y/ }5 a
3 條(剁碎)指天椒
+ @7 l; z" e+ P/ T3 條(浸軟、剁段)辣椒乾
# n) G& c: A" n5 o7 k; a5 e1 條(剁碎)香茅
) D; `7 {0 j) V2 z4 ~/ H5.39.217.76100 克(浸軟、剁碎)蝦米! z) U& w w2 N
4 瓣(剁碎)蒜瓣
$ {3 c: `3 ^% F1 粒(切絲)大蔥
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1 p2 ~- y- A4 M" }' A6 @調味料(混合)8 A [3 M2 ~7 u4 L' h7 N
1 小匙咖哩粉5.39.217.76+ r- V2 G2 H5 k! B6 f
1 小匙魚露, q4 U* i+ c3 m( G( z' n1 v" ^, m
1/2 小匙味精5.39.217.76# u, D; v: {1 i5 i6 U
1/2 小匙糖
) S- \7 T. f/ o* W5.39.217.761/2 小匙紹興酒公仔箱論壇* L; x% H; ~1 O- R, e/ k# G+ b6 D
0 h5 Z" s( n U9 s: _/ F公仔箱論壇做法公仔箱論壇0 u3 i/ V8 q5 |
1. 將蘇冬處理洗淨，切成花狀，以沸水汆燙一會，撈起，瀝乾待用。
2 o1 R- g2 w0 D* Etvb now,tvbnow,bttvb2. 燒熱3大匙油，把其餘材料置入慢火拌炒香濃。公仔箱論壇! D) ]# c, L6 l) [0 E0 l
3. 將混合調味料、4大匙清水、蘇冬加入大火快手兜炒至乾，盛起即可。
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* s) }2 N8 I+ e7 c# w( {3 P2 ZINGREDIENTS' n: V3 g* {8 u4 x
400g squid1 red chillies (chopped)3 bird's eye chillies (chopped)3 dried chillies (soaked, sectioned)1 stem lemon grass (chopped)100g dried shrimps (soaked, chopped)4 garlic cloves (chopped)1 big onion (shredded)5.39.217.76' h% ]- K( ~0 d4 P
5 F9 v# s5 X$ }) g# jtvb now,tvbnow,bttvbSEASONING (mix well)" p( U( j0 R' E N" l0 A+ I9 h: i
1 tsp curry powder1 tsp fish sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/2 tsp Shaoxing wine
6 l% m0 Y! t5 f6 z9 q" YTVBNOW 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。5.39.217.767 ^. ~! T" l% O
METHOD
) J+ _" E; S6 F+ E4 {$ b5 f6 F1. Rinse the squids, score into florets. Then, blanch into boiling water for a while. Remove and drain.tvb now,tvbnow,bttvb2 j) \- f7 J' B* w& A
2. Heat up 3 tbsp oil in a preheated wok, stir-fry the rest of the ingredients over slow heat until aromatic.
5 d9 I+ j4 i" w$ E+ ^! B* J. H3 B% M3. Add in seasoning mixture, 4 tbsp water and squid. Stirring over high heat for a while. Dish up and serve.
9 K F+ w# L2 z公仔箱論壇公仔箱論壇& O; f2 R5 x: h" U
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 乾辣蝦米蘇冬(Hot and Spicy Squids with Dried Shrimps)
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& R1 k: |/ q% {4 h9 F$ a[ 本帖最後由 carolfeeling 於 2008-1-14 03:10 PM 編輯 ] |
發表於 2008-1-14 03:09 PM
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