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標題: [中式食譜] 燒酒竹灘 [打印本頁]

作者: carolfeeling 時間: 2008-1-12 11:34 PM 標題: 燒酒竹灘

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300 克竹灘
30 克(切絲)薑公仔箱論壇" M1 {- @  Z2 I1 m  r* M/ B( @5 J
3 條(剁碎)紅指天椒4 h2 A" i9 O) Q; j
3 瓣(剁碎)蒜瓣: s) b" Z) u' p% ~1 I1 J9 \
1 棵(切粒)青蔥
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調味料
1 大匙紹興酒% t2 B) y; l! ^
1/2 大匙米酒
1 小匙魚露
1/4 小匙糖tvb now,tvbnow,bttvb' F1 _8 V" x7 J! T0 i6 ]2 @
TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。3 \* \. g0 X) S) y0 Y  g; J
做法
1. 竹灘洗淨，用沸水汆燙半分鐘後，盛起瀝乾備用。
2. 以慢火燒熱1 1/2 大匙油和1小匙麻油，炒香薑絲、指天椒、蒜茸。
3. 置入竹灘、調味料，和50毫升清水，大火兜炒1分鐘，最後灑上青蔥粒即可上桌。$ \( E! f' i; t, Q
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INGREDIENTS) Z; X$ m, G  @4 a. i
300g Bamboo Clam 30g shredded ginger 3 red bird's eye chilli (chopped) 3 garlic cloves (chopped)) 1 stalk spring onion(chopped)

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SEASONING7 H/ N* @; ?  a8 g( R- f
1 tbsp Shaoxing wine 1/2 tbsp rice wine 1 tbsp fish sauce 1/4 tsp sugar

METHOD公仔箱論壇* m; n3 c# S% G0 J
1. Rinse the Bamboo Clam, blanch into boiling water for half a minute. Remove and drain, keep aside.
2. Heat up 1 1/2 tbsp oil and 1 tsp sesame oil over low heat, stir-fry the ginger slices, bird's eye chilli and chopped garlic until aromatic.
3. Add in Bamboo Clam, seasoning and 50ml water, stir-fry quickly over high heat for 1 minute. Lastly, sprinkle with chopped spring onion. Dish up and serve.
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燒酒竹灘(Shaoxing Bamboo Clams)

[ 本帖最後由 carolfeeling 於 2008-1-12 11:35 PM 編輯 ]

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