講真, 我都試過, 不過都係一兩篇咁多, 我post 得出黎, 其實都預左會比人偷啦, 不過真係唔係好明, 寫blog又無錢收, 抄人地d 野當自己有咩好處呢? 你話翻版cd, 都可以賣, 賺下錢, 偷blog, 可以賺d咩? 比人知道只會失去人格, 仲分分鐘犯埋法添呀
算啦我真係唔明哩d 心態,
講番碟菜, 上次買左沙茶醬既blog友就有用武之地啦, 咁香口惹味, 炒上素真係一流呀, 我將生菜分開炒, 食時有兩隻味, 唔錯架
食左好多肉, 都係時候清一請啦, 哈哈
正所謂: 沙茶上素有兩味, 食完就知無呃你


烹調時間: 40分鐘左右
1- 罐頭筍片1小罐 (1 cane of bamboo shoot)
2- 罐頭大磨菇1罐 (1 cane of large mushroom)
3- 中型洋蔥1個, 去衣切片 (1 medium onion, peeled, sliced)
4- 生菜1個, 撕開, 洗淨 (1 lettue, shreeded)
5- 粟米仔8條左右, 切粒 (around 8 baby corns cut into pieces)
6- 蒜蓉1湯匙 (1 tbsp chopped garlic)
1- 牛頭牌沙茶醬2湯匙 (2 tbsp Chinese style barbecue sauce)
2- 蠔油1湯匙 (1 tbsp oyster sauce)
3- 糖1茶匙 (1 tsp sugar)
4- 水, 3湯匙左右 (water, around 3 tbsp)
5- 生粉1湯匙左右 (1 tbsp corn starch)
1- 快火落油起鑊, 快手用少許鹽, 炒軟生菜, 加少許蠔油和1/4杯水焗1-2分鐘, 排上碟, 隔去水份
2- 快火落油起鑊, 爆香蒜蓉, 落洋蔥用少許鹽炒至軟身, 加筍片, 磨菇略炒, 加入汁料兜勻至杰身, 舖上生菜上即可
1- Heat the pan with oil in high heat. Stir-fry the lettue with some salt until soft. Add some oyster sauce and 1/4 cup of water and cook it through for 1-2 min. Drain the water and put it on the dish
2- Heat the pan with oil in high heat. Stir-fry the garlic until brown. Stir fry the onion with some salt unitl soft. Add and stir-fry the bamboo shoot, mushroom for couple minutes. Mix the ingredients with the sauce until thick. Add it on the top of the lettue
1- 菜要快手炒軟先可以保持脆身, 煮的時間越耐, 越易變黃和"淋"
2- 磨菇可以用薑飛水, 開邊後先炒, 那就能去那些草腥味
F
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