/ G: t$ w$ d, Z+ W$ e/ s5.39.217.76做法公仔箱論壇9 H* h7 b4 Y# B4 h+ c! E) v* J
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。公仔箱論壇( ^0 h/ n- F5 T: X
2. 燒熱3大匙油,把其餘材料置入慢火拌炒香濃。0 t& ~, x! K3 W* b! ~) i
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。5.39.217.76; O) n: Y- }5 { x0 M0 b
4 \' C5 G6 d8 u5 R" a! n INGREDIENTS" ]5 F5 d/ C5 n6 I$ ]
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)$ q3 M3 Y5 x) [5 X+ @# m' S9 p
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SEASONING (mix well)公仔箱論壇5 ~1 e3 s" m+ z u
1 tsp curry powder1 tsp fish sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/2 tsp Shaoxing winetvb now,tvbnow,bttvb6 j0 |1 R4 \: c6 ~* x) w# f
8 Q& ^3 Y) _9 I+ F公仔箱論壇METHOD' u: f7 W: n/ a) ^0 X
1. Rinse the squids, score into florets. Then, blanch into boiling water for a while. Remove and drain.tvb now,tvbnow,bttvb1 F6 x# N R- M4 n% w. Y
2. Heat up 3 tbsp oil in a preheated wok, stir-fry the rest of the ingredients over slow heat until aromatic. ' R, A4 l! k% _ l) I3. Add in seasoning mixture, 4 tbsp water and squid. Stirring over high heat for a while. Dish up and serve. ( Q, o; `* }3 F5.39.217.765.39.217.764 z8 C9 q9 n7 s: n