Скачать с ютуб 【1mintips】會煮蘿蔔，勝過人參！！四種家常燉蘿蔔，不同切法，不同口感，一樣下飯！！必學！！ в хорошем качестве

【1mintips】會煮蘿蔔，勝過人參！！四種家常燉蘿蔔，不同切法，不同口感，一樣下飯！！必學！！

買【義大利CUOCO】鈦晶岩大寶鍋組34cm 按這裡→https://lihi1.com/wN0YP 四種家常燉蘿蔔/Four Types of Braised Carrots 1) 麻婆燉蘿蔔 材料： 白蘿蔔塊1200g 絞肉400g 薑末20g 蒜末20g 水500㏄ 調味料： A.辣豆瓣醬100g 醬油1大匙 米酒1大匙 糖1大匙 B.花椒粉1茶匙 作法： 1.熱鍋加少許油，爆香薑末、蒜末，放入絞肉炒至肉色變白。 2.加入所有調味料A炒勻。 3.放入白蘿蔔塊，倒入水，大火煮滾後蓋上鍋蓋，轉中小火續煮20分鐘。 4.打開鍋蓋，撒上花椒粉拌勻，上桌前再撒上蔥花即可。(Tip：花椒粉起鍋前再拌入，更有香氣) Mapo Braised Carrots Ingredients: 1200g white carrot chunks 400g ground pork 20g ginger, minced 20g garlic, minced 500mL water Seasonings: A. 100g spicy bean paste 1 tbsp soy sauce 1 tbsp rice wine 1 tbsp sugar B. 1 tsp Sichuan peppercorn powder Instructions: Heat a wok with a little oil and stir-fry the minced ginger and garlic. Add the ground pork and stir-fry until the meat turns white. Add all seasoning A and stir-fry evenly. Add white carrot chunks and pour in water. Bring to a boil over high heat, cover the lid, and continue to cook over medium-low heat for 20 minutes. Open the lid, sprinkle with Sichuan peppercorn powder, and mix well. Before serving, sprinkle with chopped green onions. (Tip: Mix in the Sichuan peppercorn powder before cooking for a more fragrant dish) 2) 香菇蠔油燉蘿蔔 材料： 白蘿蔔塊1200g 泡發香菇絲400g 薑絲20g 水450㏄ 調味料： 蠔油100g 米酒1大匙 泡香菇水50㏄ 糖1大匙 作法： 1.熱鍋加少許油，爆香薑絲、香菇絲。 2.加入所有調味料炒勻。 3.放入白蘿蔔塊，倒入水，大火煮滾後蓋上鍋蓋，轉中小火續煮30分鐘即可。 4.上桌前可放少許辣椒絲裝飾。 Shiitake Oyster Sauce Braised Carrots Ingredients: 1200g white carrot chunks 400g soaked shiitake mushroom slices 20g ginger shreds 450mL water Seasonings: 100g oyster sauce 1 tbsp rice wine 50mL soaked shiitake mushroom water 1 tbsp sugar Instructions: Heat a wok with a little oil and stir-fry the ginger shreds and soaked shiitake mushroom slices. Add all seasonings and stir-fry evenly. Add white carrot chunks and pour in water. Bring to a boil over high heat, cover the lid, and continue to cook over medium-low heat for 30 minutes. Before serving, garnish with a little shredded chili pepper. 3) 醬油燉蘿蔔 材料： 白蘿蔔塊1200g 紅蔥頭碎30g 水500㏄ 調味料： 醬油80g 米酒1大匙 糖2茶匙 沙拉油2大匙 作法： 1.熱鍋加2大匙油，爆香紅蔥頭碎，再加入糖炒香至有焦糖色。 2.加入所有調味料炒勻。 3.放入白蘿蔔塊，倒入水，以大火煮滾後蓋上鍋蓋，轉中小火續煮30分鐘即可。 4.上桌前可放少許香菜裝飾。 Soy Sauce Braised Carrots Ingredients: 1200g white carrot chunks 30g chopped red shallots 500mL water Seasonings: 80g soy sauce 1 tbsp rice wine 2 tsp sugar 2 tbsp salad oil Instructions: Heat a wok with 2 tbsp of oil and stir-fry the chopped red shallots until fragrant. Add the sugar and stir-fry until caramelized. Add all seasonings and stir-fry evenly. Add white carrot chunks and pour in water. Bring to a boil over high heat, cover the lid, and continue to cook over medium-low heat for 30 minutes. Before serving, garnish with a little chopped cilantro. 4) 味噌燉蘿蔔 材料： 白蘿蔔塊1200g 薑泥20g 蔥花適量 水500㏄ 調味料： 粗味噌100g 味醂30g 醬油20g 米酒30g 糖2茶匙 糖15g 水30㏄ 作法： 1.鍋中放入所有調味料混合均勻。 2.再倒入水拌勻。 3.放入白蘿蔔塊，以大火煮滾後蓋上鍋蓋，轉中小火續煮40分鐘 4.打開鍋蓋，撒上蔥花即可。 Miso Braised Carrots Ingredients: 1200g white carrot chunks 20g ginger paste Some chopped green onions 500mL water Seasonings: 100g coarse miso 30g mirin 20g soy sauce 30g rice wine 2 tsp sugar 15g sugar 30mL water Instructions: Mix all seasonings in a pot. Pour in water and stir well. Add white carrot chunks and bring to a boil over high heat. Cover the lid and continue to cook over medium-low heat for 40 minutes. Open the lid, sprinkle with chopped green onions, and serve. - 楊桃美食網 http://www.ytower.com.tw Youtube    / ytower01   Facebook   / ytower01