[兩餸一湯] 茄子肉卷 Eggplant & Pork Roll 蘆筍炒牛肉 Asparagus with Beef 老黃瓜栗子湯 Old Cucumber & Chestnut Soup

其實春天有好多嘢做㗎。
例如飲去濕湯，同埋食蘆筍囉🤪
兩餸一湯 2 Dish 1 Soup
茄子肉卷 Eggplant & Pork Roll
蘆筍炒牛肉 Asparagus with Beef
老黃瓜栗子湯 Old Cucumber & Chestnut Soup
Ingredients
茄子肉卷 Eggplant & Pork Roll
Eggplant 茄子 280g ( 1pc )
Minced Pork 免治豬肉 280g
Green Scallions 葱花 10g+10g
Minced Pork marinade 豬肉醃料
Light Soy Sauce 生抽 10g
Salt 鹽 3g
White pepper powder 白胡椒粉 0.5tsp
Chicken Powder 雞粉 0.5tsp
Granulated sugar 白砂糖 8g
Minced Ginger 薑蓉 3g
Tapioca Starch 木薯粉 60-80g
蘆筍炒牛肉 Asparagus with Beef
Asparagus 蘆筍 470g ( 10pcs )
Beef 牛肉 160g
Red Bell Pepper 紅燈籠椒 180g
Salt 鹽2g
Xiao Xing Wine 紹興酒 15g
Granulated Sugar 白砂糖 3g
Chicken Stock 雞湯 30g
Marinade for beef 牛肉醃料
Sukiyaki sauce 壽喜燒汁 40g
Tapioca Starch 木薯粉 5g
老黃瓜栗子湯 Old Cucumber & Chestnut Soup
Old cucumber 老黃瓜 845g
Pork Jowl & Bone 豬顎骨肉 800g
Whole Corn 原支粟米 300g
Chestnut 栗子 250g
Candied Dates 蜜棗 40g ( 2pcs )
Pinto Beans 花豆 100g
Rice Bean 赤小豆 30g
Water 水 3L
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