合家欢 All in One
- Prep Time
- Cook Time
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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:
- Heat 2 tbsp oil in wok, sauté garlic until fragrant, then toss in minced meat and mushroom and stir fry briefly.
- 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.
- Toss in glass noodle, bean curd skin, shrimp and leek at last. Dish out and serve.
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。