食譜: 爽脆藕片炒肉絲 (Stir-fry pork with lotus roots)

端午節快樂呀, 咁多位blog友, 大家有無包粽食呀? 我就無啦, 因為我係天下第一大懶人, 哈哈哈哈 

因節目調動關係, 今日先出爽脆藕片炒肉絲, 話梅乾燒骨將會明日獻上

一講到蓮藕, 爽脆就係人都知, 又有益, 又健康, 真係唔怕食多啲呀

上次炒完牛肉(蓮藕雲耳炒牛柳), 今鑊就炒豬肉啦, 不過主角蓮藕仍然無變呀, 只係換晒班伴菜, 一於學唐心風暴咁, 嚟個花好月圓 (換湯唔換藥)

講真, 我覺得今次好味過炒牛肉, 可能係因為多左好多配料, 雖然個汁都只不過係蠔油呀,

無咩花巧, 但當所有材料索晒汁, 味道真係好好呀

記得煮草菇, 要係菇頭劃個十字, 同佢開個花, 點解? 因為菇頭入面有好多水, 啲水唔係啲咩健康材料(你諗吓, 啲水係個罐頭入面浸咁耐, 你話健唔健康呀?), 所以要等佢放左啲水出嚟

同埋咁樣做, 煮嘅時候, 會幫左佢去索啲汁呀, 所以唔好唔記得同菇菇戒花啦

真係一味超簡單, 勁好味嘅菜色, 記得啦啦臨去買齊料, 今晚就試吓啦

正所謂: 爽脆藕片炒肉絲, 講多無謂試吓先 

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

1- 梅頭豬肉3/4磅, 切片(3/4 lbs tenderloin pork, sliced)
2- 蓮藕3個, 去皮切薄片 (3 small lotus roots, peeled, sliced)
3- 蒜蓉1湯匙 (1 tbsp chopped garlic)tonytsang and kareny recipy
4- 紅蘿蔔1條, 去皮切粒 (1 red carrot, peeled, diced)tonytsang and kareny recipy
5- 粟米仔8條, 切片 (8 baby corn, sliced)tonytsang and kareny recipy
5- 大草菇1罐, 隔水 (1 cane large mushroom, drained)

份量自供參考 (just for reference only)
1- 蠔油1湯匙 (1 tbsp oyster sauce)tonytsang and kareny recipy
2- 糖1茶匙 (1 tsp white sugar)tonytsang and kareny recipy
3- 熱水適量 (Some hot water)tonytsang and kareny recipy

tonytsang and kareny recipy
1- 草菇在頭戒花, 鑊先裝熱水煮滾, 先將蘿蔔入熱水煮2-3分鐘, 再加草菇和蓮藕煮多2分鐘, 隔水備用, 豬肉用基本野醃20分鐘tonytsang and kareny recipy

2- 快火落油起鑊, 先把爆香蒜蓉, 落豬肉炒至全熟, 加入粟米仔炒香(圖1), 再加入草菇, 蓮藕, 蘿蔔和1湯匙水炒香(圖3), 再加汁料調好味即成(圖4)

1- Slice the head of the mushroom.  Boil the water and cook the carrot for 2-3 mins.  Add the mushroom and lotus roots and cook another 2 mins.  Drain well.  Marinade the pork with usual spices for 20 mins. 

2- Heat the pan with oil in high heat.  Stir-fry the garlic until fragrant.  Add and stir-fry the pork until done.  Add the baby corn and stir-fry until fragrant (fig.2).  Add the mushroom, lotus, carrot, and stir-fry them with 1 tbsp of water (fig.3).  Add the sauce mix to taste.  Mix well and Serve hot.tonytsang and kareny recipy

1- 蓮藕片要越薄越好

tonytsang and kareny recipy

2- 草菇在頭戒花能去菇入面的水, 也能幫左菇更入味tonytsang and kareny recipy

3- 蘿蔔比較難腍, 所以要先出水