四喜烤麩

World Journal (Boston) - - 健康 -

煎釀青椒時,可將肉面先煎一下,使肉收縮凝固且更香。

You can fry the meat side for a few seconds to seal the juice inside and enhance the flavor. 烤麩8塊、香菇5朵、筍1支、乾木耳1大匙、金針菜30支、毛豆1/2杯、蔥1支、薑2片 醬油3大匙、糖1大匙、麻油1茶匙 1、烤麩撕成小塊,用熱油炸至硬,撈出。2、香菇泡軟,切成片;筍子削好、切片;金針菜泡軟、每兩支打成一個結。3、木耳泡軟,摘洗乾淨;毛豆抓洗乾淨,去掉外層薄的膜。4、起油鍋,用2大匙油依序炒香蔥段、薑片、香菇和筍子,加入醬油、糖和水3杯,放入烤麩和木耳,煮約30分鐘。5、加入金針菜和毛豆,再煮約10分鐘即可關火。滴下麻油,拌勻,盛出放涼後再食用。

3 tbsp. soy sauce, 1 tbsp. sugar, 1 tsp. sesame oil

1、Tear each wheat gluten to small pieces, deep-fry in hot oil until golden brown, remove.

2、Soak shitake mushrooms to soft, cut each one to 2 or 3 pieces. Slice bamboo shoot. Soak lily flowers. tie 2 pieces together.

3、Soak dried fungus to soft, trim to small pieces.Rinse fresh soy beans.

4、Stir-fry ginger, green onion, shitake mushroom and bamboo shoot with 2 tablespoons of oil. Add soy sauce, sugar and 3 cups of water, also put wheat gluten and fugues in, stew for about 30 minutes.

5、Add lily flower and soy beans, cook for 10 minutes more. Drizzle sesame oil in, mix well and remove.Serve cold.

1、烤麩是麵筋製成品,容易發酸,買回後可冷凍或者先炸透再儲存。

Freeze or deep-fry wheat gluten after purchasing it, as it sours easily. 2、要保持毛豆的綠色,可先用熱水燙30~40秒,沖涼後再燒。Blanch fresh soy beans for 30-40 seconds, and then rinse until cold to keep the color green.

材料: 調味料: 做法: 材料: 調味料: 做法:

Newspapers in Chinese (Traditional)

Newspapers from USA

© PressReader. All rights reserved.