黃瓜燴魚丸 Sautéed Fish Balls with Baby Cucumbers

材料 Ingredients

魚丸 Fishball 14 粒 each 乾黑木耳 Dried black wood-ear fungus 4 小朵 small 紅蘿蔔 Cooked carrot 1/2 支 each 小黃瓜 Baby cucumber 2 根 each 油 Cooking oil 2 大匙 Tbs 高湯 Stock 1 份 portion 清炒醬汁 Light sauté sauce 1 份 portion

做法

1.	紅蘿蔔削皮後切成薄片。黑木耳用冷水泡軟後略切。小黃瓜洗乾淨後也切成薄片。
2.	將清炒醬汁準備好。
3.	熱 2 大匙油﹐加入紅蘿蔔和木耳炒 1 分鐘. 加入魚丸再炒 1 分鐘。
4.	加入清炒醬汁和高湯用中火煮到魚丸熱透而略微膨脹。加入黃瓜片拌炒 30 秒即可起鍋。

PROCEDURE

1.	Soak the wood-ear fungus in cold water and roughly cut them. Peel the carrot and cut it into thin slices. Wash and slice the baby cucumber.
2.	Prepare the Light Sauté Sauce.
3.	Heat 2 tbs. of oil. Add the carrot and wood-ear fungus and sauté for 1 minute. Add the fish ball and sauté for another minute.
4.	Add the Light Sauté Sauce and cook in medium heat until the fish balls are thoroughly heated and slightly enlarged. Add the sliced cucumber and sauté for another 30 seconds. Serve hot.

最後更新 (Last Update): 07/12/2013©
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