食譜: 椰菜花炒肉絲 (Stir-fry pork with cauliflower)

你話yahoo又搞乜呀, 無端端down 左成朝, 搞到我出食譜都出唔到呀, 次次有時都唔話你知, 是旦道歉就算, 毫無誠意呀

今日我哩邊好熱呀, 成32度, 連埋濕度, 會覺得36度咁呀, 係公司當然唔覺熱啦, 但係頭先出去買咖啡, 嘩,

熱到囉命呀

食左咁多日肉, 今日決定出下啲清清地嘅菜色啦, 哈哈

椰菜花加肉片加蝦米, 真係好鮮甜呀, 個湯汁就係甜到爆, 飲完一啖又一啖呀, 天氣咁熱, 整哩個餸, 又簡單, 又快捷, 又清甜,

真係無得頂呀, 哈哈

今日好忙呀, 我唔講咁多啦, 你o地記得試吓啦, 聽日有時間先再寫長啲, 同大家傾計啦

正所謂: 椰菜花花炒肉絲, 簡單易整好啱key

(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 30分鐘左右

tonytsang and kareny recipy
1- 枚頭瘦肉半磅, 切片 (1/2 lbs of lean tenderloin pork, sliced)
tonytsang and kareny recipy
2- 椰菜花1個, 切小朵 (1 cauliflower, steamed off, cut into pieces)
tonytsang and kareny recipy
3- 蝦米6粒左右, 浸軟 (6 dried shrimps, soaked )
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 先將椰菜花出水(約3分鐘) (圖1), 隔水備用, 豬肉用基本野醃15分鐘
tonytsang and kareny recipy
2- 快火落油起鑊, 先落豬肉炒熟(圖2), 加蝦米炒香, 再放入西蘭花加1杯水, 水滾轉中慢火蓋好蓋, 焗10分鐘, 加醃調好味, 上碟即成 

1- Cook the cauliflower in a boiling water for 3 minutes or until tender (fig.1).  Marinade the pork with the usual seasoning for 15 minutes.
tonytsang and kareny recipy  
2- Pre-Heat the pan with some oil over high heat.  Sautee the pork until it is well done (fig.2).  Stir in the dried shrimps and stir-fry it until fragrant.  Stir in the cauliflower.  Add 1 cup of water and bring it boil.  Simmer it with closed lid for 10 minutes.  Add some salt to taste.  Dish up and serve in hot.
tonytsang and kareny recipy

1- 蝦米炒過會更香
tonytsang and kareny recipy

2- 椰菜花一紋過, 湯汁會十分清甜, 不用加糖
tonytsang and kareny recipy
1- Stir-fry the dried shrimps will make the taste better.
tonytsang and kareny recipy
2- Cauliflower after simmered will make the sauce sweet.  No extra sugar is needed