傅培梅時間 - 八寶辣醬

[@ljw4108]

Here is the key notes for this video: Cut all the ingredients into small cubes. After the wok is heated, add 3 table spoons oil (2 table spoons should be enough). After the oil is hot, add raw meat (you can use pork loin, pork shoulder, or chicken thighs). She said ginger should be added before meat, but I guess she added it after the meat because she only had 5 minutes to film so she was under pressure. Then dried shrimps (if you use cooked shrimps, add them a few minutes before it is done), cooked bamboo shoots, baked tofu, chili pepper, shelled edamame, 2 spoonful soybean paste(豆瓣醬), small amount of chili bean sauce (辣豆瓣醬), stock, one spoonful of soy sauce, 2 spoonful of sugar and water mixed with corn starch or potato starch (I would say 2 tea spoons of starch) are added accordingly. Green onions are added after the heat is turned off. P.S. The spoon size is unknown -- some may be table spoons, and some may be tea spoons.

[@伊偉EW]

😺👍😊😊👍😺

[@irisc4025]

好！没二话

[@修罗一闪]

阿姨啊，用上海甜面酱啊。你用豆瓣酱不就变成宫保鸡丁了？

[@laoamao]

可能年代不同，飲食有改變。她和我媽媽是同一代人，我媽是江浙人，做菜從來沒有用過甜麵醬。