毋須落油 正宗泰式肉碎生菜包 | Thai Northern Salad Larb Moo | 泰媽媽家鄉食譜 | 省力搾汁及辣椒去籽秘技分享 | Yves Kitchen скачать в хорошем качестве

毋須落油 正宗泰式肉碎生菜包 | Thai Northern Salad Larb Moo | 泰媽媽家鄉食譜 | 省力搾汁及辣椒去籽秘技分享 | Yves Kitchen

我家的家常菜色，Larb 是泰北的沙律前菜做法，豬肉不放油，加入炒米碎更是菜式靈魂所在。 Larb Moo 泰式肉碎生菜包 (For 2 servings 2人份量) ***************************************** Ingredients 材料 Minced Pork 300g 豬肉碎 300g Shallot 3 nos. 乾蔥頭 3 粒 Fresh Mint 1 sprig 薄荷葉 1 把 Chili Powder 2 tsp 辣椒粉 2 茶匙 Cold Water 1 tbsp 清水 1 湯匙 Lime Juice 1-2 nos. 青檸汁 1-2 個 Fish Sauce 1 tsp 魚露 1 茶匙 Raw Sugar 1-2tsp 天然庶糖 1-2茶匙 Roasted Ground Rice 10g 炒米碎 10克 Lettuce 8-10 pcs 生菜 8-10 片 Add minced pork and water to the clean & dry saucepan, turn on the low heat, and cook until done. Set aside and leave to cool. 白鑊中加入豬肉碎及清水，開小火將肉碎炒至熟透。 放涼備用。 Finely chop the shallots & fresh mint leaves. 將乾蔥頭及薄荷葉切碎。 Add lime juice, chopped shallots, fresh mint, roasted ground rice, chili powder to the minced pork, and mix well. 肉碎中加入青檸汁、乾蔥頭碎、薄荷葉碎、炒米碎及辣椒粉，拌勻。 To season with fish sauce & raw sugar. 以魚露及天然庶糖調味。 Ready to serve with lettuce. 拌以生菜同吃。 更多食譜 www.bonnieyveskitchen.com Music : Bensound music