6 }" M ^% E2 a- ?- r' }5 Q3 LTVBNOW 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。INGREDIENTS % n9 C7 _8 q. \公仔箱論壇300g Bamboo Clam 30g shredded ginger 3 red bird's eye chilli (chopped) 3 garlic cloves (chopped)) 1 stalk spring onion(chopped)5 p: S4 `( O3 [3 b1 d. d
# d# v0 s7 f L% N7 g! j( ^1 W1 wTVBNOW 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。 $ ~) m* B! l9 {5 c) `tvboxnow.comSEASONINGTVBNOW 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。; Z; v. V! m" u& H% ^* B1 q5 q
1 tbsp Shaoxing wine 1/2 tbsp rice wine 1 tbsp fish sauce 1/4 tsp sugar. R, l2 a% \% t# }+ o. i
# @* N& e1 J; t9 K% H7 T2 Btvb now,tvbnow,bttvbMETHOD ! a) d6 v. e8 |; B$ w" N* dtvboxnow.com1. Rinse the Bamboo Clam, blanch into boiling water for half a minute. Remove and drain, keep aside. ( |: K1 o$ ]4 w3 K" `! I3 ETVBNOW 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。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. 9 \8 n/ G9 X( Z/ W& }% g! itvb now,tvbnow,bttvb3. 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.% `; Y& i# l Q8 {" t, u8 u h' S