又到了吃大閘蟹的季節！由於家人不喜歡拆蟹，所以年年我都是自己拆蟹粉再煮的🙂↕️有時偷懶都會買現成蟹粉😝
好喜歡蟹粉豆苗！出街食好唔抵，自己煮好簡單，而且足料份量多好多🥹豆苗要炒得夠嫩綠，記得要浸水吸收水份，再瀝乾水❣️而且一定要用大火快炒！
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💫15分鐘簡易蟹粉扒豆苗📝食譜
烹調時間⏱15分鐘
🔸材料🔸(2-3人份)
豆苗 400g
蒜頭 5瓣切碎
薑 2片切粒
紹興花雕酒 1茶匙
砂糖 半茶匙
胡椒粉
🔸蟹粉材料🔸
蟹肉蟹膏 150g
薑 5片
紹興花雕酒 1茶匙
雞湯 100ml
生粉水 1湯匙生粉+50ml水
🔹做法🔹
- ▪️炒蟹粉▪️下油爆香薑片，加入蟹肉蟹膏小火拌炒至油變金黃色，加入少量紹興花雕酒炒勻；取出薑片，倒入雞湯和生粉水，中火煮至濃稠即可
- ▪️處理豆苗▪️豆苗洗淨後浸水1小時，徹底瀝乾水份
- 熱鍋下油，加入蒜粒和薑米爆香；下豆苗中大火炒勻，灒入紹興花雕酒，加入砂糖和胡椒粉炒勻即可上碟，淋上煮沸的蟹粉即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serve 2-3 px)
Pea sprouts 400g
Garlic 5 cloves, minced
Ginger 2 slices, minced
Shaoxing wine 1 tsp
Sugar 1/2 tsp
Pepper
𝗖𝗿𝗮𝗯 𝗣𝗮𝘀𝘁𝗲 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Crab meat and crab roe 150g
Ginger 5 slices
Shaoxing wine 1 tsp
Chicken broth 100ml
Potato starch water 1 tsp potato starch + 50ml water
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Sauté ginger in oil until fragrant. Add crab meat and roe, stir-frying until golden. Mix in a splash of Shaoxing wine, remove ginger, then add chicken broth and potato starch water. Cook until thickened.
- Rinse and soak pea sprouts in water for 1 hr, then drain.
- In a hot pan, sauté minced garlic and ginger until fragrant. Add pea sprouts and stir-fry on high heat. Splash in Shaoxing wine, add sugar and pepper, stir, and top with heated crab paste to serve.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
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