油麵筋塞肉青菜

World Journal (Boston) - - 健康 -

絞肉250公克、油麵筋8個、蔥l支(切段)、小青江菜10棵、太白粉水適量 A、蔥屑1茶匙、醬油1大匙、麻油1/4茶匙、太白粉1茶匙、水2大匙B、醬油2茶匙、糖1/2茶匙、鹽1/4茶匙、水1杯 1、絞肉中再剁細一點,加調味料A拌勻。2、油麵筋先用冷水泡至微軟,剪開一個小刀口,把絞肉餡填塞入油麵筋中。3、青江菜摘去老葉,切成兩半,洗淨、瀝乾。4、炒鍋中加熱1大匙油,把蔥段和青江菜下鍋炒一下,盛出青江菜後加入調味料B煮滾,放下油麵筋一起燒煮。5、以中小火燒煮約8~10分鐘,再加入青江菜同煮2分鐘,略勾薄芡即可盛盤。

1、Chop ground pork for a while, mix evenly with seasonings A.

2、Soak fried wheat gluten to a little soft with cold water, open a small cut on it, stuff pork mixture into it. 3、Trim green cabbage, rinse and drain off water. 4、Heat 1 tablespoon of oil to stir-fry green onion sections and green cabbage. Remove cabbage, then add seasonings B, bring to boil, add stuffed wheat gluten in.

5、Cook over medium-low heat for about 8-10 minutes, return cabbage to wok, cook for 2 minutes more, thicken with a little of cornstarch paste.Serve hot. 台灣的油麵筋有大小兩種,要塞肉就要買大的。肉也可以塞少一些,捲成橄欖形。也可以用油豆腐泡塞肉再來燒。

There are two different sizes of fried wheat gluten in Taiwan and you should buy the larger one to make this dish. The center of the fried wheat gluten is emptier in Taiwan; therefore, dont stuff too much meat inside in order to get a better texture.You may also use the fried tofu puffs to make this dish.

材料: 調味料: 做法: 材料: 調味料: 做法:

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