回首頁
 
 
2008 12
  清炒荸薺
Boil Chinese water chestnut
料理區域：
調理時間：
材料份量：
  • 五花肉片100g
  • 荸薺80g(嫩莖芥藍/結頭菜/白蘿蔔)
  • 時蔬80g（菠菜/青花菜/青江/小白菜）
  • 薑末
  • Parmigiano-Reggiano Cheese
  • 有機橄欖油
    		•
  • 鹽
  • 黑胡椒
    		•
    		 
    1 荸薺削去皮，放入冷水(約淹過即可)中煮滾後關火
    2 將五花肉片完全退冰後取出，將每片分離，放入約1/2t的鹽、黑胡椒粒適量，微抓過。
    3 熱鍋後關至最小火，放入肉片（或紅蘿蔔末）約100g，小火慢煎，約9分熟後放入少許薑末，微拌一下，(可依喜好放入Parmigiano-Reggiano Cheese末10g)，再加入黑胡椒、一點點蔭油膏、葉菜段，拌炒至微黏稠感即可。
    4
    5
    6
  • Barley pork belly 100g,
  • Chinese water chestnut (Chinese kale,turnip,daikon radish)80g
  • vegetables (spinach,broccoli,bok choy ) 80g,
  • chopped ginger,
  • Parmigiano-Reggiano Cheese,
  • olive oil
    		•
  • salt
  • pepper
    		•
    1 Peel the Chinese water chestnut and put in cold water (submerge it). Turn off the heat after come to the boil.
    2 Defrost the pork and separate them and marinate with 1/2t salt and pepper.
    3 Heat oil on pan and put in the pork to cook over low heat. Then add some chopped ginger, chopped Parmigiano-Reggiano cheese 10g. Put some pepper, sticky soy sauce and vegetables to stir-fry until stock becomes thick.
    4
    5
    6
    廚房容量名稱換算表
    1公升=1000cc/1杯約250cc/1桌匙約15cc/1茶匙約5cc
    0.5公分四方形稱小丁/1公分四方形稱丁/2~3公分四方形稱大丁
    3公分以上四方形稱塊