5 W$ p7 V$ w% x8 Y7 T5.39.217.76做法 # g. n9 e4 @" S) c ztvb now,tvbnow,bttvb1. 將蘇冬處理洗淨,切成花狀,以沸水汆燙一會,撈起,瀝乾待用。tvb now,tvbnow,bttvb5 D' @/ I# `6 U4 \9 n
2. 燒熱3大匙油,把其餘材料置入慢火拌炒香濃。公仔箱論壇, W3 B* V- e r' @: V" F
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。$ N* W8 a( j: q8 s0 x/ M z4 c1 T0 L
- j5 N% Z3 S& G7 Y( G INGREDIENTS & U0 C+ z! [7 b" }$ s5.39.217.76400g 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)公仔箱論壇. g H( L a7 k% Y) o
, Z+ P# k& u+ ^ N* a# K4 XSEASONING (mix well) 1 f" {3 l r3 z- @5.39.217.761 tsp curry powder1 tsp fish sauce1/2 tsp monosodium glutamate1/2 tsp sugar1/2 tsp Shaoxing wine7 j- R8 i+ H5 g k* Y4 g
5.39.217.76" F3 ^- L( O+ l0 @% K; @! c* O METHOD ) x" O2 u/ p) v2 q; O# o& v% o1. Rinse the squids, score into florets. Then, blanch into boiling water for a while. Remove and drain.5.39.217.76% {1 {- b1 b/ ~9 r& l3 P
2. Heat up 3 tbsp oil in a preheated wok, stir-fry the rest of the ingredients over slow heat until aromatic.5.39.217.76& a# S% p9 e: v! a4 Z
3. Add in seasoning mixture, 4 tbsp water and squid. Stirring over high heat for a while. Dish up and serve. / s6 P& f$ [3 X: ?0 b0 g6 Htvb now,tvbnow,bttvb - i5 M | {6 G1 [" ?2 Z