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碎肉菜卷

材料:

娃娃菜葉..............................6

免治瘦肉..............................160

木耳..................................80

紅蘿蔔................................1/2

菜脯粒................................2湯匙

筍絲..................................80

芫荽碎................................1湯匙

調味:

粟粉..................................1/2茶匙

橄欖油................................1/2茶匙

.....................................1/3茶匙

.....................................1/4茶匙

製法:

1.  免治瘦肉加入醃料略醃,以1/2茶匙橄欖油起炒鍋,將肉碎炒至七成熟。

2.  把瘦肉碎、木耳碎、紅蘿蔔粒、菜脯粒、筍絲、芫荽碎等餡料拌勻。

3.  娃娃菜葉隔水蒸兩分鐘,使其變軟。

4.  舀一大湯匙餡料,放在一片娃娃菜葉未端,然後一直捲到頂端。

5.  捲好菜包隔水蒸五分鐘,取出後將多餘水份倒掉即可。

 

Chopped Pork and Cabbage Roll

Ingredients:

Baby Cabbage Leaves..................................6

Chopped lean pork.....................................160g

Water-soaked jew’s ear (chopped) ........................80g

Radish (Shredded).....................................1/2 strip

Dried salty carrots.....................................2 tbsp

Shredded bamboo shoot.................................80g

Chopped Chinese parsley................................1 tbsp

Seasoning:

Corn flour.....................................1/2 tsp

Olive oil......................................1/2 tsp

Salt..........................................1/3 tsp

Sugar.........................................1/4 tsp

Method:

1.      Add chopped lean pork into marinade, marinate for a while, heat 1/2 tsp olive oil in work, stir-fry chopped pork until 70% done.

2.      Stir chopped lean pork, chopped Jew’s ear, diced radishes, diced dried salty carrots, shredded bamboo shoot and chopped Chinese parsley.

3.      Steam baby cabbage leaves on a dish for 2 minutes, until soft.

4.      Take one baby cabbage leaf, scoop a large stuffing and put on one end of cabbage leaf, roll towards the other end.

5.      Steam the roll on a dish for 5 minutes, take out and drain surplus water, serves.

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