材料5.39.217.76* g9 j4 c6 }- ]( x0 `/ T
400 克(切花)蘇冬8 j9 c5 u6 e* h6 \6 i6 w% s" I
1 條(剁碎)紅辣椒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。! y' d% j: G0 c l# f8 Y
3 條(剁碎)指天椒) c/ `* V, l" S+ c0 ~
3 條(浸軟、剁段)辣椒乾 " \( r! q; a" S6 b2 }" v etvb now,tvbnow,bttvb1 條(剁碎)香茅# d$ n3 t B/ w: e8 d6 K; f# p
100 克(浸軟、剁碎)蝦米0 e- d7 @# H( N& u9 S# U, ^+ i$ B
4 瓣(剁碎)蒜瓣 2 A# t& o/ A; p* ^5 G# K( n5.39.217.761 粒(切絲)大蔥5.39.217.767 a5 a, h5 P, p: A; R k
: G* Z( P2 K; ~4 P5.39.217.76調味料(混合), G* S* E1 M7 t6 H X0 @
1 小匙咖哩粉5.39.217.76& ?! R7 V. E' _- A2 ]
1 小匙魚露 + [% q; q# s! N9 l& [5.39.217.761/2 小匙味精tvb now,tvbnow,bttvb; a+ N5 ?; o V6 F4 s" c# P
1/2 小匙糖 9 h3 r6 v. z# `4 l" Q1/2 小匙紹興酒 : j2 n& e& b$ ATVBNOW 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。5.39.217.766 |% M+ D2 A Y# q% P 做法公仔箱論壇0 u, r( o3 a* a7 i a; h
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。$ s6 R1 ]; }, d
2. 燒熱3大匙油,把其餘材料置入慢火拌炒香濃。 # ?3 f) N0 {1 G& d/ i; v% A8 dtvb now,tvbnow,bttvb3. 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。 2 M- T8 V( |0 c8 {& P 3 A, @' f ^. l3 h" |: k+ kINGREDIENTS 4 r: C( {4 l+ ?* M" y5.39.217.76400g 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)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。! f3 }7 ~# o3 C
- }0 ~7 J6 l; J* z" H9 X/ @) xSEASONING (mix well)5.39.217.762 K2 E$ h5 z$ x3 j
1 tsp curry powder1 tsp fish sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/2 tsp Shaoxing wine $ U& M; L! G; l* _6 W* r9 ^ ^ : C, U P F$ A' B; ?( E" r. etvb now,tvbnow,bttvbMETHOD + v% h! r) J0 g. ?6 k1. Rinse the squids, score into florets. Then, blanch into boiling water for a while. Remove and drain.+ g& k$ a3 U* M0 q( I
2. Heat up 3 tbsp oil in a preheated wok, stir-fry the rest of the ingredients over slow heat until aromatic. 7 H0 [! {& W5 U# E8 }# B' m3. Add in seasoning mixture, 4 tbsp water and squid. Stirring over high heat for a while. Dish up and serve.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。; T3 K% Z4 S' W