Skip to main content

芹菜芫茜炒肉碎



材料:

豬肉碎 500克
芹菜 1棵
芫茜 4棵
番茄 1個

調味料:

鹽 1茶匙
糖 1茶匙
粟粉 1茶匙
豉油 1湯匙
白酒 1湯匙

做法:

1,豬肉用以上調味料攪拌勻調味備用
2,芹菜,番茄和芫茜切碎備用
3,用一個煎鍋,開中火,加入適量橄欖油
4,鍋熱後放入豬肉碎,不斷翻炒,炒至豬肉約7成熟
5,這時可放入番茄,芹菜和芫茜,炒至豬肉全熟便完成。

註:

1,由於番茄,芹菜和芫茜好容易煮熟,所以不用太星早放入炒。

2,可以用洗乾淨的生菜一起吃,會有些似泰國的餸,不想用生菜,可以餸飯已經很好食。

Popular posts from this blog

香港常用網址

Honey Chicken

material:

Chicken breast 1/2 block
2 onions
Ginger 10 grams
40 grams of garlic
Water 100㏄

seasoning:

A. five - spice powder 1/4 tsp
1 tablespoon sugar
Soy sauce, 1 tablespoon cream
1/4 teaspoon baking soda
2 tablespoons cooking wine
B. sweet potato flour 2 cups
2 tablespoons honey

practice:

  1. peeled chicken breast, chicken breast from the side cross-sectional in the end, but do not cut, spread out into a large chicken aside.
  2 onions, ginger, garlic washed into the blender, poured into water whipping into a juice, take the filter to filter out the onions, ginger, garlic residue, add all the seasonings and mix well into the marinade aside.
  3. Place chicken discharged into the pickle, after placed in the refrigerator covered with plastic wrap, for about 2 hours.
  4. Remove the stand marinated chicken, drain flooded except juice, chicken on both sides coated with the right amount of sweet potato flour to make potato flour stained palms pressed tight, pick up gently shake off exce…

Spicy braised chicken wings