材料tvb now,tvbnow,bttvb6 J" r A$ H t: p1 |. Q* e. V" c
300 克竹灘; {+ r- O8 L5 |3 U# S' q% C
30 克(切絲)薑
. l1 t, E5 j" `7 \! W1 H% j6 \3 條(剁碎)紅指天椒, v) M8 z! i$ D5 d5 j+ A
3 瓣(剁碎)蒜瓣7 X, n/ F. Y4 j! o3 O {. h& r
1 棵(切粒)青蔥5.39.217.761 B3 F; s4 ~# q) [1 r/ `
5.39.217.76" l/ v" K" c! Z3 V* T* J
調味料& _: M& r- z0 [/ U" [6 W3 P6 X
1 大匙紹興酒* ~6 x& ^ R3 ]4 u& y6 ]# U
1/2 大匙米酒5.39.217.76" c5 L0 ]5 k% m
1 小匙魚露
( o6 O; U2 u0 d9 [1/4 小匙糖
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: h! R6 e8 p2 |做法tvb now,tvbnow,bttvb8 q" Y6 A( a ~3 O5 B3 S
1. 竹灘洗淨，用沸水汆燙半分鐘後，盛起瀝乾備用。
5 J$ }. |' y; d4 D& c公仔箱論壇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。5.39.217.765 g. D5 x/ }, G! q& _4 \# S, d
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。5.39.217.76# e+ r$ g5 t6 {8 Z4 a* v
8 H7 ^6 z3 o& C. K8 d公仔箱論壇INGREDIENTS" T7 j( Q. M/ Z; m2 L
300g Bamboo Clam 30g shredded ginger 3 red bird's eye chilli (chopped) 3 garlic cloves (chopped)) 1 stalk spring onion(chopped)5.39.217.76$ G4 a5 W$ D4 G
1 G3 N2 Z J" b) J' 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。' ?$ D0 o) Z) h7 h+ E- B# [
SEASONING
4 _$ D7 ~4 @$ D$ utvb now,tvbnow,bttvb1 tbsp Shaoxing wine 1/2 tbsp rice wine 1 tbsp fish sauce 1/4 tsp sugar
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' r( S: W: G6 m9 i# `0 [6 s5.39.217.76METHOD
5 y( b' \1 V/ j9 v0 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。1. Rinse the Bamboo Clam, blanch into boiling water for half a minute. Remove and drain, keep aside.0 K$ H _) d- D! X
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.tvb now,tvbnow,bttvb. F# Z- ^. e- V
3. 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.5.39.217.76$ W2 {1 C1 d, G- G
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tvb now,tvbnow,bttvb, p: j0 e T2 N0 i, ^) @
公仔箱論壇5 x2 I' z. S" D# g
6 x# b' i5 ~( o2 K o% ktvb now,tvbnow,bttvb[ 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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