Monday 24 December 2007

四川菜番茄汤 *Si Chuan Preserved Vege with Tomato Soup


食材:
西川菜...... 1 粒
红番茄...... 2 粒
猪肉.......... 适量
清水.......... 适量
胡椒粉...... 适量
盐.............. 适量

做法:
1. 四川菜切片,先浸水去咸。
2. 红番茄切块,每一粒切成6大片。
3. 猪肉切片,腌胡椒粉和盐。
4. 水煮滚后,先煮四川菜半个钟,再加猪肉,煮至猪肉软化为止。
5. 加入番茄再煮5分钟。
6. 汤里加适量的胡椒粉和盐巴调味即可。

——————————————————————————

Ingredients:
1 Si Chuan preserved vege
2 tomato
pork
water
pepper
salt

Directions:
1. Si Chuan preserved vege cut into slices. Immerse with water to remove saltiness.
2. Cut each tomato into 6 pieces.
3. Cut pork into slices and marinate with pepper and salt.
4. Boil the water, simmer Si Chuan preserved vege with water for at least 1/2 an hour before adding pork into the pot. Then add pork to simmer until pork is soften.
5. Add tomato and cook for another 5 minutes. Add salt and pepper for flavor.

No comments:

Post a Comment