薑蔥油醬汁(Jiang-Cong-You) Ginger Scallion Oil Sauce

A 部份 (Part A) 蔥絲 1/2 杯 薑絲 1/4 杯 香菜(略切) 1/4 杯 Julienned scallion 1/2 cup Julienned ginger 1/4 cup Cilantro (roughly chopped) 1/4 cup

B 部份 (Part B) 食用油 5 大匙 Cooking oil 5 Tbs

C 部份 (Part C) 醬油 2 大匙 蠔油 1 小匙 酒 1 小匙 味霖 2 小匙 黑胡椒 1/8 小匙 Soy Sauce 2 Tbs Oystger Sauce 1 tsp Cooking wine 1 tsp Mirin 2 tsp Ground black pepper 1/8 tsp

做法﹕	先將A料鋪在主材料上。將材料B燒熱到冒煙後在A料上﹐再倒入加熱過的材料C。
Instructions:	Place part A over the major ingredients. Heat part B until smoking and pour it over part A. Add heated sauce from part C.

運用食譜(Application)

清蒸石斑 Steamed Grouper	薑蔥油淋雞 Chicken with Ginger and Scallion Oil

最後更新 (Last Update): 05/06/2021
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