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近來煮嘅,都係「回憶的味道」。
今日個三色椒炒豆乾,
我嫲嫲以前成日都煮俾我食🥰
希望你都鍾意啦😊
兩餸一湯 2 Dish and 1 Soup:
三色椒炒豆乾 Bell Peppers with Bean Curd
蜜豆白合炒豬頸肉 Honey Beans with Pork Jowl Meat
魚翅瓜栗子湯 Fig-leaf gourd & Chestnut Soup
Ingredients
三色椒炒豆乾 Bell Peppers with Bean Curd
Red Bell Pepper 紅燈籠椒 190g
Green Bell Pepper 綠燈籠椒 190g
Yellow Bell Pepper 黃燈籠椒 190g
Bean Curd 豆腐乾 100g
Pickled Mustard Green榨菜 60g
SaCha sauce 沙茶醬 30g
Light Soy Sauce 生抽 5g
Granulated sugar 白砂糖 3g
蜜豆白合炒豬頸肉 Honey Bean with Pork Jowl Meat
Pork Jowl Meat marinade 豬頸肉醃汁
Light Soy Sauce 生抽 20g
Maple Syrup/Honey 楓樹糖漿/蜜糖 50g
Honey beans 蜜豆 180g
Pork Jowl Meat 豬頸肉 190g
Fresh Lily Bulb 鮮白合 80g
Oyster sauce 蠔油 20g
Chicken stock 雞湯 80g
Granulated Sugar 白砂糖 3g
Xiao Xing Wine 紹興酒 15g
魚翅瓜栗子湯 Fig-leaf gourd & chestnut soup
Fig-leaf gourd 魚翅瓜 1400g ( 1pc )
Carrots 紅蘿蔔 650g
Chestnuts 栗子 430g
Pork Jaw Bone 豬下顎骨 1000g
Asian Moon Scallop 日月魚 45g
Water 水 2.5L
post-video production: www.briangoh.net
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