鮑汁帶子西蘭花 Scallop and Broccoli with Abalone Sauce

今次介紹鮑汁帶子西蘭花,煮法一點也難,也可以當新年菜餚哦~


[鮑汁帶子西蘭花] Scallop and Broccoli with Abalone Sauce


[鮑汁帶子西蘭花] Scallop and Broccoli with Abalone Sauce

材料:
帶子 500g
西蘭花 2棵
鹽 1茶匙
冰水

[醬汁]
水 半杯
鮑魚醬 3湯匙
蠔油 2湯匙
醬油 1-2湯匙
花雕酒 1湯匙
糖 1茶匙
勾芡水 2湯匙

做法:
1. 熱鍋加入1公升水和鹽,把西蘭花汆燙4-5分鐘
2. 然後撈出西蘭花,放進冰水里
3. 再把帶子汆燙2-4分鐘(看大小粒而定)
4. 把西蘭花和帶子擺好在碟子裡
5. 起鍋加入半杯水,加入所有調味料至滾
6. 最後加入勾芡水,然後淋再備好的西蘭花和帶子上,完成~

p/s:
- 西蘭花,放進冰水里是因為不要讓它過熟

English version:

Ingredients:
500g scallops
2 stalks broccoli
water for blanching
1 tbsp salt
ice water

[Sauce]:
½ cup water
3 tbsp abalone sauce
2 tbsp oyster sauce
1-2 tsp light soy sauce (adjust to taste)
1 tbsp hua tiao wine
1 tsp sugar
2 tbsp cornstarch solution

Instructions
1. Bring 1 litre of water to boil in a wok
2. Add 1 tbsp salt
3. Blanch 2 stalks of broccoli (cut into smaller stems) for 4-5 mins
4. Remove and cool down in ice water
5. Drain and set aside
6. Arrange broccoli into a circle
7. Blanch 500g scallops for 2-4 mins depending on size
8. Drain and set aside
9. Add scallops to the center of the broccoli
10. For sauce: heat ½ cup water in a wok,
11. 3 tbsp abalone sauce,
11. 2 tbsp oyster sauce,
12. 1-2 tsp light soy sauce (adjust to taste),
13. 1 tbsp hua tiao wine

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Yvonne家常菜
烹飪是一種樂趣,分享給大家一些我喜歡吃,我喜歡煮的菜。下廚做菜是近年來的流行,擁好廚藝更是一種時尚。

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