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Thursday, July 30, 2009

Stir Fried Nai Bai with Pacific Clams 香脆奶白炒鲍贝

很喜欢奶白的样子,雪白的梗配上深绿色的叶,小小一朵朵的像极盛开的花朵。奶白的样子不只好看,吃起来也特别清脆爽口。

通常青菜我只喜欢清炒,不过这回有加料哦!

材料:
奶白菜
罐头鲍贝
蒜头 3 - 4 瓣(剁碎)
罐头鲍贝的汤汁 数汤匙
鲍鱼酱(或蚝油)少许
栗粉+水(勾芡用)

做法:
1)热油,爆香蒜头,下奶白菜翻炒。
2)炒到差不多时(菜开始软化),下罐头鲍贝的汤汁和鲍鱼酱炒均,淋上栗粉水勾芡。
3)熄火,下鲍贝拌均,即可上桌。

小小心得/建议:
1)喜欢的话也可以加入一些姜蓉和蒜头一起爆香。
2)炒菜的时间和火候要自己难捏,青菜炒老了就不好吃了。通常我用大火炒,要勾芡时就关小火。
3)罐头鲍贝里的汤汁已经有咸味了,所以除了鲍鱼酱外我没有下其他调味料。

6 comments:

  1. 卖相不错,以前有做过,明天就做这道吧。

    ReplyDelete
  2. I remembered I learned about this vege name from one of your post. Thanks!

    I just cook the vege Tues, but never think to add in the seafood. Should try next time.

    By the way, ermm..I have a lil favour to ask from you.
    Mind to check it here?
    http://angelcookbakelove.blogspot.com/2009/05/french-style-lemon-yogurt-cake.html
    Thanks ya!

    ReplyDelete
  3. Anncoo,

    那我要等你上这道菜哦!


    Sock Peng,

    不会很重本,一罐鲍贝有很多,我才用大概半罐,剩余的我拿来煮粿条汤。


    Joanne,

    U got good memory, ya, I posted this veggie I had in a restaurant before. I have replied to you in the Lemon Yogurt Cake post.

    ReplyDelete
  4. Angela,
    Actually I had a very poor memory before I deliver my girl and now poorer!

    ReplyDelete
  5. Joanne,

    Haha, I also heard that before, memory will become poorer after giving birth.

    ReplyDelete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"