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合家欢 All in One

  • 2021-02-26
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Ingredients:

200g Chinese cabbage (cut into 1 inch long), 1 stalk leek (slice slantwise), 150g shrimp (shelled but keep tail intact), 100g minced meat, (sliced), 20g processed squid (juliennes and deep fry), 20g baby black fungus (soaked), 4 pcs mushroom (soaked), 20g carrot (cut strips), 5g glass noodle (soaked), 10g tiger lily (knotted & soaked), 100g fish maw (soaked), 1 sheet bean curd skin, 1 tbsp chopped garlic, 1 bowl stock

Seasoning A:

Dash of pepper, 1/2 tsp corn flour, 1 tbsp water

Seasoning B:

1 tbsp oyster sauce, 1/2 tsp chicken stock granule, 1 bowl stock, dash of salt & sesame oil

Method:

  1. Heat 2 tbsp oil in wok, sauté garlic until fragrant, then toss in minced meat and mushroom and stir fry briefly.
  2. Add in baby black fungus, carrot, tiger lily, fish maw, Chinese cabbage and processed squid, stir fry until well mixed, pour in stock and seasoning B, simmer for 5 minutes.
  3. Toss in glass noodle, bean curd skin, shrimp and leek at last. Dish out and serve.

[材料]

津白200克（切约1寸长）、青蒜1棵（切斜片）、虾仁150克（去壳、头，留尾）、瘦肉100克（切片）、鱿鱼丝20克（炸香）、云耳20克（浸泡）、香菇4朵（浸泡）、红萝卜20克（切条）、冬粉5克（浸软）、金针10克（浸泡去硬蒂打结）、鱼鳔100克（浸泡）、腐竹皮1片、蒜茸1汤匙、上汤1碗

[调味料A]

胡椒粉少许、粟粉1/2茶匙、水1汤匙

[调味料B]

蚝油1汤匙、鸡精粉1/2茶匙、上汤1碗、麻油少许、盐少许

 

[做法]

1.烧热2汤匙油爆香蒜茸，加入瘦肉、香菇炒一会。

2.加入云耳、红萝卜、金针、鱼鳔、津白、鱿鱼丝翻炒香后，倒入上汤及调味料B焖煮约5分钟。

3.最后下冬粉、腐竹皮及虾仁、青蒜一起拌炒，即可上桌。