材料:
急凍青口 250克
韮菜花 150克
蒜茸 1湯匙
牛油 1湯匙
醃料:
雞粉 1/2茶匙
粟粉 1湯匙
蒜茸 1湯匙
油 1湯匙
菜調味料:
雞粉 1/2茶匙
做法:
1.韮菜花切段;
2.青口解凍,洗淨,吸乾水份,加入醃料.
3.青口煎至金黃,加入蒜茸及牛油略炒,備用.
4.爆炒韮菜花,加入少許水及調味料炒熟,倒入青口炒勻.
Mussel with garlic and butter
Ingredients:
Chilled Mussels 25 g
Leek Flower 150 g
Minced Garlic 1 tbsp
Butter 1 tbsp
Marinade(For mussels):
Chicken Powder 1/2 tsp
Cornstarch 1 tbsp
Minced Garlic 1 tbsp
Oil 1 tbsp
Seasoning for Vegetable:
Chicken Powder 1/2 tsp
Preparation:
1.Cut leek flowers into segments.
2.Clean and dry mussels,add marinade and mix well.
3.Hest oil in wok,fry mussels,add garlic and butter and saute.Set aside.
4.Heat a little oil to saute leek flower,sprinkle in the seasoning and little water,put back in the mussels and garlic and fry well.Serve.
May 13, 2012
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