材料：雞胸肉2件、荳芽150克、炒香白芝麻1湯匙。
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2 x& z% h) K0 R" K5.39.217.76Ingredients：2 pcs Chicken breasts, 150g Bean spouts, 1 tbsp Roasted sesame seeds.
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( O/ b- H$ v" d5 I& z' m7 u5.39.217.76調味：鹽1/2茶匙、麻油1湯匙、辣椒粉(隨意)；胡椒粉、鹽少許。
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' X5 W4 O6 u3 ?: ?7 u- x) x5.39.217.76Seasoning：1/2 tsp Salt, 1 tbsp Sesame seeds oil, Chili powder(optional); some Salt and Pepper.
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1. 調味雞胸肉以中火蒸10分鐘或至熟，放涼後撕成雞絲。 Season the chicken breasts, steam them in medium heat for 10 minutes (until cooked), cool them down and tear up into shreds.
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3 k# X* O3 g/ Y4 n* V# X2. 燒熱一鍋熱水來把荳芽灼熟，趁熱拌入鹽、麻油和辣椒粉，放涼待用。 Heat a pot of water to boil the bean spouts, drain them well and season them while hot, then leave until cool. ' X: |6 {" ]% _6 ^1 z7 F
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3. 把已放涼雞絲和荳芽混合後雪凍約兩小時，食用前灑上芝麻即可。 Mix the chicken shreds with bean spouts and refrigerate for 2 hours. Sprinkle some sesame seeds before serving. |
發表於 2007-9-4 05:31 AM
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