材料A: tvb now,tvbnow,bttvb% i! g! D U9 {: z- o, O$ t
排骨......450公克(約2支，斬小塊): m: t; E! m. |' P
! V0 m" @, }2 A$ v( ?; ^* Q( V% a公仔箱論壇材料B:
% C( U; S$ i5 n! h/ ktvb now,tvbnow,bttvb香菇......8－10朵(大朵)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" B! A7 O3 f Q6 L4 z. R7 H
清水......350毫升) i+ v) y1 J! f9 M7 A; Q1 {
公仔箱論壇/ p$ u$ l8 G0 F4 ]! G- @+ B: L
材料C:tvb now,tvbnow,bttvb4 l) ]: M& K7 S/ ?! J- p
蠔干......100公克5.39.217.76# d% }6 }+ t- H9 C, L h
清水......200毫升
: f- E" @) j: P UTVBNOW 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。
$ ]& W# n9 b$ G3 l7 `% x& l5.39.217.76材料D:公仔箱論壇8 u! }, c4 n/ C# ]$ h- f0 k
瑤柱......30公克5.39.217.76! y9 j* T4 K! p: Q: W3 B- K
清水......100毫升
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材料E:
( o' A6 v W" p/ k公仔箱論壇髮菜......1小撮、適量* ~$ Q1 e1 {& H& F
食油......3湯匙) q# z8 N. W( b* q: y( ~
tvb now,tvbnow,bttvb7 R( t8 w" w _
調味料:公仔箱論壇# V: Z, B& P, N/ k
蒜茸......2湯匙公仔箱論壇% [% W* q" E9 T: o) `$ ]
清水......250毫升5.39.217.76; a H: V2 v, b: v/ U( c" V$ `
鹽......1茶匙% z& s1 v& V+ y+ g- ~5 M* \
糖......1茶匙! I8 Y2 z5 Z* H' o& p% X
醬油......1湯匙公仔箱論壇% ] Q! r$ b! N1 L2 g) L; w( o
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烹飪過程:: p* n; R: H! [2 n5 U! R. p
01.將香菇加水，浸泡5－6小時；蠔干加水，浸泡10分鐘；瑤柱加水，浸泡10分鐘。浸泡材料的水亦保留，待用。
' U' F4 T+ ~. @3 F# _( m) p2 otvb now,tvbnow,bttvb02.熱鍋後，加入3湯匙食油，爆香蒜茸，加入排骨及香菇炒香，再加其他的調味料及浸泡材料的水。上蓋，慢火燜煮1小時至排骨酥軟即可。
% \- D2 x" R) Q& u, e0 _% H# OTVBNOW 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。03.最後，加入髮菜，略拌，再煮1分鐘，即可。5.39.217.76- M) a) b- _5 x8 ^; X, C8 i8 |7 d
& W k3 t: k3 J2 LIngredient A :
( H0 A+ F ?/ c5 ^7 C450g spareribs, approximately 2 sticks, chopped into small pieces3 \3 b# z4 b; R( i. _7 I+ J) u
5.39.217.76; e" K# o/ D3 z& J5 {
Ingredient B :
+ P0 R# T. z* s& H3 S$ C公仔箱論壇8-10 big-sized dried Chinese mushrooms公仔箱論壇. H$ O4 q" e( F0 P' }9 {
350ml water1 e' g# Z: y ~0 \2 [
) w5 h: b: l/ \7 `) C5.39.217.76Ingredient C :( j8 n4 Q2 N4 k) p# J
100g dried oysters5.39.217.766 n3 C: b: k! v: a) M8 i1 F5 w
200ml water
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Ingredient D :公仔箱論壇. V3 L3 C0 ?9 {: @8 X- o
30g scallops
$ `- P5 \! w Y; T! v7 ?/ o5 l100ml watertvb now,tvbnow,bttvb$ Y5 e# _3 w6 y3 ]
! h- E& b& P5 C- `' x公仔箱論壇Ingredient E :
# W1 x$ p) t+ D2 y' c E1 small pinch or an appropriate amount of fat choy (hair-like black moss)
9 z5 z) [0 i2 v) M7 c' l: }% ?tvb now,tvbnow,bttvb3 tbsps cooking oil9 H1 O4 A! |4 j: [
! K" o/ u' F0 [1 @; g: q- ETVBNOW 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。Seasoning :) C, _" K7 t' V6 s' H. ?
2 tbsps crushed garlic
/ O, k0 Q1 R% Y* oTVBNOW 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。250ml water5.39.217.76+ L' f% n! W% q% l. O/ Z* M, u% Y! L
1 tsp salt
6 R5 j- b5 P, \9 w1 tsp sugar' O0 m$ R2 c& A+ ^
1 tbsp light soy sauce
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3 j! ^7 r% s+ Z8 ^5.39.217.76Method:tvb now,tvbnow,bttvb9 P3 S1 s7 w1 }* h
01. Soak mushrooms in water for 5 - 6 hours; soak dried oysters inwater for 10 minutes; soak scallops in water for 10 minutes. Keep thewater left from the soaking process and set aside for use later.
! K5 |% F4 }/ o% r! o/ J0 M6 xtvb now,tvbnow,bttvb02. Heat the wok, add 3 tbsps of cooking oil, lightly stir-fry thecrushed garlic until fragrant. Add the spareribs, mushrooms, driedoysters, scallops and stir-fry, add other seasonings, and the waterthat was used to soak the ingredients. Cover with a lid, and simmerunder a small flame for an hour until the spareribs become tender.
9 ?- A; F4 k( m" m3 S8 F03. Lastly, add the fat choy, stir well, and cook for another minute. It is ready to be served.
) n7 ~; Z0 Q) ~& ttvb now,tvbnow,bttvb
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發表於 2008-1-12 11:01 PM
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