經典名貴中菜，屋企都輕易整到😗呢排開始凍，豆苗豆胚又平又靚！我好鍾意豆胚，非常幼嫩入口無渣🥰2-3人份量半斤已經非常足夠，唔好貪心買太多！
豆苗要炒得青翠嫩綠，一定要先浸水吸收水份，再瀝乾水💚同埋要用大火快炒，落足夠份量嘅油！豆苗好快熟，記得預先拎定所有調味料避免炒燶！淋上瑤柱汁超正，自己整足料又平好多🥹
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🌟瑤柱扒豆苗📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2-3人份)
豆苗/豆胚 半斤
蒜頭 5瓣切碎
薑 3片
紹興花雕酒 1茶匙
砂糖 半茶匙
胡椒粉
🔸瑤柱汁🔸
瑤柱 6粒約30g
浸瑤柱水 300ml
蠔油 1湯匙
老抽 半茶匙
生粉水 2茶匙生粉+50ml水
🔹做法🔹
- 瑤柱放入清水，雪櫃浸一晚至軟身，浸瑤柱水備用；瑤柱蒸20分鐘，撕成幼絲
- 豆苗加半茶匙鹽洗淨，浸水30分鐘，徹底瀝乾水份
- 瑤柱絲和浸瑤柱水煮沸，小火煮15分鐘出味；加入蠔油和老抽，下生粉水中火煮至濃稠
- 下油開鍋，炒香蒜粒和薑片；加入豆苗，大火拌炒；下紹興花雕酒、砂糖和胡椒粉，炒勻即可上碟，淋上瑤柱汁即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2-3)
Pea sprouts – 300g
Garlic – 5 cloves, minced
Ginger – 3 slices
Huadiao wine – 1 tsp
Sugar – 1/2 tsp
White pepper
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Dried scallops – 6 px, approximately 30g
Soaking water for dried scallops – 300ml
Oyster sauce – 1 tsp
Dark soy sauce – 1/2 tsp
Starch water – 2 tsp of potato starch mixed with 50ml of water
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak dried scallops in water overnight until tender. Reserve 300ml of soaking water. Steam scallops for 20 mins, then shred.
- Wash pea shoots with 1/2 tsp salt, soak for 30 mins, drain well.
- Bring shredded scallops and soaking water to a boil. Simmer for 15 mins. Add oyster sauce and dark soy sauce. Thicken with starch water.
- Heat oil, sauté minced garlic and ginger. Add pea shoots, stir-fry. Add huadiao wine, sugar, and pepper. Mix well. Serve and drizzle with scallop sauce.
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