template testing: 食譜: 臘腸炒芥蘭 (Chinese sausage with chinese broccoli)

健康左兩日, 今日哩味唔係好健康啦, 不過好惹味

炒芥蘭加臘腸喎, 真係好鬼香呀, 好多人炒芥蘭會加酒, 但酒味, 唔係人人啱, 我覺得唔需要, 所以我通常都唔加

有人話芥蘭苦, 所以要加少少糖就可以去苦味, 仲有就係, 要用暖水浸吓, 去銀, 咁就唔會苦啦, 唔信你試吓就知啦

仲有: 芥蘭比較涼

, 記得要加薑

正所謂: 惹味臘腸炒芥蘭, 快捷方便又簡單

味道真係好好味呀

tonytsang and kareny recipy
烹調時間: 40分鐘左右

1- 臘腸2條 (2 chinese sausages)
2- 芥蘭10顆左右, 洗淨, 切段 (10 chinese broccoli, diced into pieces)
3- 薑片2-3塊, 去皮, 拍扁(2-3 slices of peeled ginger, beaten)
4- 蒜頭2粒, 去衣, 略拍 (2 garlics, peeled, beaten)

(份量只作參考)
1- 魚露適量 (some fish sauce)
2- 糖適量 (some sugar)
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 臘腸先蒸或煲約10分鐘, 切粒備用 (圖1)

2- 快火落油起鑊, 先把爆香蒜蓉, 薑片, 再落臘腸略炒, 再加芥蘭炒至軟身, 加少許糖兜勻 (圖2)

3- 再加熱水蓋過1/3材料, 蓋上蓋焗2分鐘左右加魚露調味即成

1- Steam or boil the sausage for about 10 min. Dice it and put it aside (fig1)

2- Heat the pan with oil in high heat. Stir-fry the garlic until brown. Stir-fry the sausage a bit. Add and stir-fry the broccoli until soft. Add some sugar and mix it well (fig2)

3- Add the hote water to cover 1/3 of the ingrdient. Close the lid and cook it through for 2 mins. Add the fish sauce to taste.
tonytsang and kareny recipy