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🔥 炒椰菜 重點🔥
想炒椰菜有爽脆感覺,可以首
先將較硬椰菜炒三分鐘,其後
再將菜葉加入,快炒兩分鐘,咁
就有爽脆感覺
材料:
椰菜1個
調味料:
鹽半茶匙
糖半茶匙
處理:
1. 將椰菜1個開2分。
2. 頂部較硬的部分,再1開4分,將菜心中間部分盡量切薄片,清洗乾淨。
3. 底部較軟的部分,1開6分,清洗乾淨。
4. 浸10分鐘,擎乾水備用。
烹調:
1. 放1/2湯匙油落鑊,用中火燒熱。
2. 先放較硬的部分,炒3分鐘至軟身。
3. 放剩下的椰菜落鑊,再加1/2湯匙油落鑊,炒勻。
4. 收細至中慢火,落鹽及糖,再將火調較至中大火,再炒2分鐘,直至全部椰菜軟身為止。
5. 上碟。
Frying cabbage:
Ingredients:
Cabbage 1 No.
Seasoning:
Salt 1/2 tsp
Sugar 1/2 tsp
Preparation:
1. Divide cabbage into two.
2. Divide the top part of cabbage (the harder part) into 4 shares. Slice thinly at the middle of the cabbage, clean thoroughly.
3. Divide the bottom part of the cabbage into 6 equal shares, clean thoroughly.
4. Soak in water for 10 minutes, hang dry.
Steps:
1. Heat up 1/2 tbsp oil at medium flame in the wok.
2. Put the harder part frying 3 minutes until it becomes soft enough.
3. Put the remaining cabbage into wok, add 1/2 tbsp oil more into wok, fry evenly.
4. Adjust to medium~low flame, put salt and sugar, then turn to high flame, frying 2 more miutes until the cabbage is soft enough.
5. Serve.
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我幾佰多條片🎬全部可以睇曬🙏goo.gl/cuyAZa