Multipurpose preserved vegetables sauce萬能梅菜醬

萬能梅菜醬
Multipurpose preserved vegetables sauce
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This homemade preserved vegetables sauce, which is easy to make. No preservatives, it is a seasoning for any type of dishes.
⬇️⬇️English recipe follows⬇️⬇️
萬能梅菜醬
材料：
甜梅菜4棵
薑1舊
辣椒仔1隻
玻璃容器1個
處理：
1. 梅菜，搣開1條條，清水浸2分鐘，撈起，清水沖洗8-10次，揸乾水。
2. 預備攪拌機。
3. 梅菜，切碎，放攪拌機內，攪碎。
4. 薑，去皮，切絲，放碗內。
烹調：
1. 白鑊，放梅菜，慢火烘乾梅菜碎，令它出味。
2. 轉大火，炒乾梅菜碎。
3. 加入薑絲，一同炒出香味。
4. 轉慢火，加入冰糖30克（細粒），炒香至溶解，令它有甜味及光澤。
5. 轉大火，加入油2湯匙，炒勻。
6. 完成，梅菜放大碗內，攤凍。
7. 辣椒，放上面。
8. 可享用。
*已煮好的梅菜，放入玻璃容器內，放入4度雪櫃，最高的一層，可存放一個月。
Multipurpose preserved vegetables sauce
Ingredients:
Sweet preserved vegetables 4 Nos.
Ginger 1 No.
Chili 1 No.
Glass ware 1 No.
Preparation:
1. The preserved vegetables, separate it slice by slice. Soak in tap water for 2 minutes. Pick it up. Rinse 8-10 times. Squeeze it.
2. Get ready for a blender.
3. The preserved vegetables, chop well. Put in the blender. Blend well.
4. Ginger, get it peeled. Get it shredded. Put in a bowl.
Steps:
1. Plain wok, put the vegetables in it. Heat the vegetables at low flame until it dries up and the flavour released.
2. Turn to high flame, fry the vegetables until it dries up.
3. Add in shredded ginger, fry well until scent released.
4. Turn to low flame. Add in 30g of rock sugar (small cubes). Fry well until it melts, in order to release the flavour and make the vegetables shiny.
5. Turn to high flame. Add in 2 tbsp of oil, fry well.
6. Complete. Put the preserved vegetables in a big bowl. Wait for cooling down.
7. Put chili on top.
8. Serve.
*The cooked preserved vegetables, put in the glass ware. Put on the upper deck of 4 C refrigerator. It can be stored for a month.
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Did you add that to refrigerate or not?

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This homemade preserved vegetables sauce, which is easy to make. No preservatives, it is a seasoning for any type of dishes.

[@leekitl]

How long does it last in the refrigerator?

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萬能梅菜醬 Multipurpose preserved vegetables sauce

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[@VeryGood_VeryGood]

⬇️⬇️English recipe follows⬇️⬇️ 萬能梅菜醬 材料： 甜梅菜4棵 薑1舊 辣椒仔1隻 玻璃容器1個 處理： 1. 梅菜，搣開1條條，清水浸2分鐘，撈起，清水沖洗8-10次，揸乾水。 2. 預備攪拌機。 3. 梅菜，切碎，放攪拌機內，攪碎。 4. 薑，去皮，切絲，放碗內。 烹調： 1. 白鑊，放梅菜，慢火烘乾梅菜碎，令它出味。 2. 轉大火，炒乾梅菜碎。 3. 加入薑絲，一同炒出香味。 4. 轉慢火，加入冰糖30克（細粒），炒香至溶解，令它有甜味及光澤。 5. 轉大火，加入油2湯匙，炒勻。 6. 完成，梅菜放大碗內，攤凍。 7. 辣椒，放上面。 8. 可享用。 *已煮好的梅菜，放入玻璃容器內，放入4度雪櫃，最高的一層，可存放一個月。 Multipurpose preserved vegetables sauce Ingredients: Sweet preserved vegetables 4 Nos. Ginger 1 No. Chili 1 No. Glass ware 1 No. Preparation: 1. The preserved vegetables, separate it slice by slice. Soak in tap water for 2 minutes. Pick it up. Rinse 8-10 times. Squeeze it. 2. Get ready for a blender. 3. The preserved vegetables, chop well. Put in the blender. Blend well. 4. Ginger, get it peeled. Get it shredded. Put in a bowl. Steps: 1. Plain wok, put the vegetables in it. Heat the vegetables at low flame until it dries up and the flavour released. 2. Turn to high flame, fry the vegetables until it dries up. 3. Add in shredded ginger, fry well until scent released. 4. Turn to low flame. Add in 30g of rock sugar (small cubes). Fry well until it melts, in order to release the flavour and make the vegetables shiny. 5. Turn to high flame. Add in 2 tbsp of oil, fry well. 6. Complete. Put the preserved vegetables in a big bowl. Wait for cooling down. 7. Put chili on top. 8. Serve. *The cooked preserved vegetables, put in the glass ware. Put on the upper deck of 4 C refrigerator. It can be stored for a month.

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要唔要放雪櫃

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