材料 Ingredients
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做法
| 1. | 參考花枝處理將花枝清理乾淨後切格子紋再切成 5cm x 3 cm 大小。將白花菜洗乾淨切小塊。紅蘿蔔削皮後切成斜片 |
| 2. | 將香醋醬汁準備好﹐其中的蔥﹐薑﹐蒜和辣椒切成 2cm 大小。 |
| 3. | 將花枝用基本醃料醃 15分鐘。 |
| 4. | 燒開 ½ 鍋的水。將花枝放進滾水中燙 1 分鐘後撈出。 |
| 5. | 將香醋醬汁A料入鍋炒香。 |
| 6. | 倒入香醋醬汁B料﹐紅蘿蔔和白花菜加蓋用中火煮約 5 分鐘﹐和到花菜開始變軟。 |
| 7. | 開大火。加入花枝拌炒到醬汁變稠﹐起鍋前加入香醋醬汁C料的蔥段。 |
PROCEDURE
| 1. | Refer to Handle Cuttlefish to clean and cut chess pattern on the surface. Cut the cattlefish into 1"x2" size. Wash the cauliflower and cut it into small chunks. Peel the carrot and diagonally cut it into thin slices. |
| 2. | Get the Dark Vinegar sauce ready. Cut the scallion, ginger, garlic & chili pepper in the formula into 0.5" size. |
| 3. | Marinate the cuttlefish with light basic marinade for 10 minutes. |
| 4. | Boil ½ pot of water. Add the cuttlefish into the boiling water and blanch for 1 minute. Drain and set the cuttlefish aside. |
| 5. | Add the dark vinegar sauce part A and sauté until aromatic. |
| 6. | Add the dark vinegar sauce part B, carrot & cauliflower. Cover and cook in medium heat for 5 minutes or until the cauliflower start to become tender. |
| 7. | Turn the heat to high. Add the cuttlefish and stir-fry until the sauce is thick. Mix in the dark vinegar sauce part C (scallion) before serve. |
最後更新 (Last Update): 07/04/2013
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