清香娃娃菜Refreshing Baby Chinese cabbage
- Prep Time20 Mins
- Cook Time10 Mins
- Type
- View
娃娃菜比较嫩，炖煮时间过久会影响卖相。娃娃菜配搭八角增加香气。
Ingredients
材料A
Ingredients A
材料B
Ingredients B
调味料
Seasoning
勾芡
Thickening
Directions
Step 1
将娃娃菜飞水捞出备用。Blanch baby Chinese cabbage in boiling water and drain.
Step 2
烧热适量油，加入全部材料A，大火炒香，排上蒸盆中，加入煮沸的水1¼饭碗，隔水炖10分钟至软，排上碟，汤汁倒出留用。Heat some oil in wok，saute all ingredients A in high heat until aromatic；shift into steam pan，pour in 1¼ bowl of boiling water and double boil for 10 minutes until soften；dish out and keep its gravy for use later.
Step 3
烧热油爆香姜茸、加入所有材料B，倒入蒸菜汤汁，调味勾芡即可淋上娃娃菜面。Heat oil in wok，saute ginger until fragrant，toss in all remaining ingredients B，pour in the gravy，season and thicken with starch then pour over the baby Chinese cabbage，done.
