May 13, 2012

牛油蒜香青口 Mussel with garlic and butter

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.


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