Sautéed Cuttlefish Stew
繁體中文

Ingredients
Cuttlefish1 lb (450g)
Salt1/3 tsp
Ice cube1/2 cup
Canned sliced bamboo shoot1/2 cup
Sliced carrot1/4 cup
Bonito soup base2-1/2 cup
Dark vinegar sauce (see instruction 1)1 portion
生炒花枝羹圖片

Instructions
1.Prepare the Dark Vinegar Sauce.
Diagonally slice the red chili pepper (part A)
Increase the corn starch to 2 tbs. (part B)
Cut the scallion in to 2.5cm/1" segments, separate the white part from the green part (part C).
2.Refer to Handling Squid to process the cuttlefish and cut it into 5cm x 2.5cm/2"x1" pieces. Rub the cuttlefish pieces with 1/3 tsp. of salt then place them over the ice cubes.
3.Boil the Bonito Soup Base .
4.Place 2 tbs. of oil, ginger, garlic, red chili pepper (Dark Vinegar Sauce part A) and Scallion white part (Dark Vinegar Sauce part C) in a heated wok; sauté until aromatic.
5.Stir in the cuttlefish, carrot, bamboo shoot and part B from the Dark Vinegar Sauce. Add the boiling bonito stock and cook over medium-high heat until the cuttlefish is done and the soup is thick. Finally add the green part of the scallion.



生炒花枝羹
ENGLISH

材料
花枝1 磅 (450克)
鹽1/3 小匙
冰塊1/2 杯
罐頭筍片1/2 杯
胡蘿蔔片1/4 杯
柴魚湯頭 2-1/2 杯
香醋醬汁 (見步驟1)1 份
生炒花枝羹圖片

做法
1.準備香醋醬汁。
A部份的辣椒切成斜片。
B部份的太白粉增加到2大匙。
C部份的蔥切成2.5cm/1"小段，蔥白和蔥綠分開。
2.依照處理花枝方式清理花枝，並切成 5cm x 2.5cm/2"x1" 大小。將花枝與1/3小匙鹽拌勻後放置在冰塊上。
3.煮滾 柴魚湯頭 。
4.炒鍋燒熱後放進2大匙油，薑，蒜，紅辣椒(香醋醬汁A料)和蔥白(香醋醬汁C料)爆香。
5.加入花枝，紅蘿蔔和筍片和香醋醬汁B料翻炒數下。然倒入滾湯的柴魚高湯用中大火煮到花枝熟透以及醬汁變稠。起鍋前加入蔥綠(香醋醬汁C料)。





最後更新 (Last Update): 05/22/2021
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