芹香墨魚

:::

1989 / 3月

文‧漢光公司



材料:

墨魚一隻約一斤,紅辣椒二隻,肥嫩的芹菜四——五棵(洗淨、切段),沙拉油四湯匙,酒一大匙。(1)薑汁二茶匙,鹽一茶匙,糖一茶匙,麻油二茶匙。

做法:

1.墨魚去內臟洗淨擦乾,片切成大寸片,然後放入冷水中泡五分鐘,撈起滴乾水份。

2.燒一鍋滾水,放入墨魚片,燙煮一分鐘後撈起沖涼。

3.炒鍋起油,先入辣椒爆香,再放入芹菜,墨魚和(1)料炒二分之一分鐘,最後淋下酒即可盛起供食。

相關文章

近期文章

EN

Cuttlefish with Sliced Celery

hang kuang Co.,Ltd.


1 1b. cuttlefish

2 chili peppers (wash and cut in strips)

4-5 sticks celery (wash and cut into inch size sections)

4 T salad oil

1 T wine

(1):

2 t ginger juice

1 t salt

1 t sugar

2 t sesame oil

1. Remove internal organs of cuttlefish and wash. Cut into inch size slices. Soak in cold water for five minutes. Remove and strain.

2. Place cuttlefish strips in a pot of boiling water. Cook for one minute then remove and rinse.

3. Heat oil in wok. Place chili peppers in first followed by celery, cuttlefish and the ingredients in (1) . Fry for 1/2 minute. Soak with wine.

 

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