Monday 24 December 2007

带子烩白菜 *Chinese Cabbage with Scallops


食材:
蒜米..... 1 汤匙
带子..... 10-12 粒
白菜..... 4 大片(切成小片)
蛋......... 1 粒
食油..... 适量
盐......... 适量
鸡精粉.. 适量
粟粉...... 适量
水.......... 适量

做法:
1. 带子腌盐。
2. 热油后,先爆香蒜米,然后炒带子,再炒白菜。
3. 加入一点水,烩白菜一会儿。
4. 加入一粒打散的蛋。加蛋时火要大,先让蛋稍微煮凝结了,再来一直翻弄白菜。翻弄至汤汁变蛋花。
5. 加鸡精粉调味即可。
6. 把粟粉加入少量水中,再加入锅中一直翻至均匀即可。

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Ingredients:
1 tbsp chopped garlic
10-12 scallops
4 leafs of Chinese cabbage, cut into smaller pieces
1 chicken egg
cooking oil
salt
chicken stock
corn flour
water

Directions:
1. Marinate scallop with salt.
2. Heat the oil, stir fried garlic then follow by scallop. Add Chinese cabbage to cook together.
3. Add some water, cook Chinese cabbage until soften.
4. Breaks egg in a bowl and stir. Cook (3) with high heat, then pour stired egg into wok. When egg is 70% cooked, stir constantly.
5. Add chicken stock to add flavor.
6. Mix corn flour with a bit of water, then add to (5) and stir evenly.

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