材料 Ingredients
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做法
| 1. | 將油菜對切成兩半﹐把梗子和葉子分開 (梗子如果太粗的話﹐直切成兩半)。將菜放在水龍頭下沖洗﹐菜心的部份尤其要留意。 |
| 2. | 炒菜鍋加水到一半的地方﹐用大火燒滾。 另外準備一盆冰水。 |
| 3. | 將洗好的油菜梗子先放進滾水內燙30秒後﹐再放入葉子燙 10 秒。馬上撈出放入冰水內。 等菜都涼透後﹐濾乾放在一旁備用。 |
| 4. | 2 大匙油在鍋內燒熱﹐倒入油菜快炒30秒。 |
| 5. | 加入鹽﹐酒﹐及高湯繼續煮2分鐘﹐或到你喜歡的軟度。趁熱食用。 |
PROCEDURE
| 1. | Cut the you-choy in halves to separate the stems and the leaves. If any stem is too big, cut it lengthwise in halves. Wash the you-choy under running water, pay extra attention to the heart part. |
| 2. | Heat half pot of water until boiling. Fill a big bowl with water and ice. |
| 3. | Place you-choy stems into the boiling water and blanch for 30 seconds. Add the leaves and blanch for another 10 seconds. Transfer the you-choy to the ice water immediately. Wait until the you- choy is completely cool down and drain the water. |
| 4. | Heat 2 tbs of oil in a wok. Add the you-choy and sauté for 30 seconds. |
| 5. | Add the salt, wine & stock and cooking for 2 minutes, or until reaching the desired tenderness. Serve hot. |
最後更新 (Last Update): 08/18/2013
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