蚝豉焖藕盒Braised Dried Oyster with Lotus root

  • Prep Time
    15 Mins
  • Cook Time
    35 Mins
  • Type
  • View
    144

Ingredients

馅料

FILLING

材料

Ingredients

调味料

Seasoning

    Directions

    莲藕切开后应泡在水裡,隔绝氧气,才能延缓其变黑的时间。由于莲藕的淀粉含量丰富,所以很适合用来焖煮。

    Step 1

    将馅料放入大碗里,用同一方向拌匀至起胶,分成10等份。Put the filling ingredients into a large mixing bowl, mix well in the same direction until springy; divide into 10 equal portions.

    Step 2

    把2片莲藕沾上粟米粉,夹着1份馅料,同样的步骤把10个莲藕盒做好。Dip 2 pieces of lotus root with corn flour and sandwich with 1 portion of filling. Repeat steps to make 10 lotus root boxes.

    Step 3

    把莲藕盒煎至两面金黄色和熟,盛起,待用。Fry the lotus root box until both sides turns golden brown and cooked; set aside.

    Step 4

    在锅里烧热2大匙油,放入冰糖炒至金黄色,加入老姜、蒜米和葱头仔炒香。Heat 2 tbsp of oil in wok, add in rock sugar and fry until golden brown, add ginger, garlic and shallots and sauté until fragrant.

    Step 5

    加入煎熟的莲藕盒、蚝豉、蘑菇和红萝卜炒匀,加入调味料煮滚,加盖转中小火焖至至浓稠。Add the fried lotus root box, dried oyster, mushrooms and carrots, stir well, add seasonings and bring boil, cover with lid and simmer in medium heat until gravy thicken.

    Step 6

    加入料酒和麻油炒匀,即可。Drizzle in cooking wine and sesame oil, done.

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