麻辣芥菜杂烩Spicy Mixed Mustard
- Prep Time20 Mins
- Cook Time15 Mins
- Type
- View
黄梨要买半生熟，太熟的黄梨容易出水；芥菜梗不可炒过熟，会影响口感。
Ingredients
材料A
Ingredient A
材料B
Ingredients B
材料C
Ingredients C
调味料
Seasoning
勾芡
Thickening
Directions
Step 1
将大芥菜飞水煮约2分钟，捞起过冷河备用。红萝卜飞水备用。Blanch mustard stems in boiling water for 2 minutes, and then rinse with cold water, drain. Blanch carrot slices.
Step 2
面筋用适量油半煎炸至金黄色备用。Sear gluten with oil until golden brown.
Step 3
爆香材料C，加入调味料煮滚，加入材料B炒片刻，加入材料A炒匀，勾芡即可上碟。Saute ingredients C until fragrant, pour in seasoning and bring to boil; toss in ingredients B and stir-fry briefly, add in ingredients A and thicken with starch, dish out.
