蕉叶烧辣蔬Mixed Vegetables in Banana Leaf

  • Prep Time
    40 Mins
  • Cook Time
    20 Mins
  • Type
  • View
    396

材料拉油不要过熟,因还要再煮,太熟卖相不美。

Ingredients

材料

Ingredients

香菇辣酱A

Sauce ingredients A

香菇辣酱B

Sauce ingredients B

调味料

Seasoning

    Directions

    Step 1

    将全部蔬菜(除了豆卜)拉油备用。Blanch all vegetables in hot oil except bean curd pocket.

    Step 2

    辣酱做法: 香菇脚用果汁机打碎,揸干水分,和其余香菇辣酱A用油爆香。Blend stem of mushroom in blender until fne;squeeze out liquid and sauté with all other sauce ingredients A until aromatic,dish out.

    Step 3

    烧热适量油爆香材料B,加入香菇辣酱,爆炒到油红色,接着加入调味料,煮至汁浓盛出。Use another wok,saute ingredients B until fragrant,toss in sauce A and stirfry until oil turns red;toss in seasoning and gravy thicken.

    Step 4

    另外烧热锅,加入少许油,放入蕉叶,再放上煮好的香菇辣酱和全部蔬菜炒匀,盖上锅盖,焗½分钟,让材料吸入蕉叶味即可享用。Heat some oil in a clean wok,put in banana leaf and place all ingredients and sauce on top;mixed up and cover with lid,simmer for ½ minute to infuse the flavour of banana leaf,done.

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