食譜-蓋蘭蠔油 скачать в хорошем качестве

食譜-蓋蘭蠔油

方法 1 。切溉瀾源於葉子。切莖的一半縱向。切葉半衛道士。 2 。結合蠔油，蒜泥，醬油和糖在一個小碗裡，攪拌至糖溶化。 3 。蓋蘭莖和葉煮在一個大鍋裡的水沸騰2-3分鐘或直到明亮的綠色和嫩脆。冷水下沖洗刷新。排水。轉移到服務盤片。 4 。熱的植物油和麻油在鍋裡用高火加熱30秒。淋在芥藍。小雨在蠔油混合即成。 6人份 注：準備這個配方第2步長達1小時的提前結束。繼續從步驟3直至食用前10分鐘。 Ingredients • 2 bunches gai lan (Chinese broccoli), washed • 60ml (1/4 cup) oyster sauce • 1 garlic clove, crushed • 1 1/2 tbs light soy sauce • 1 tsp caster sugar • 1 tbs vegetable oil • 2 tsp sesame oil Method 1. Cut the gai lan stems from the leaves. Cut the stems in half lengthways. Cut the leaves in half crossways. 2. Combine the oyster sauce, garlic, soy sauce and sugar in a small bowl, and stir until the sugar dissolves. 3. Cook the gai lan stems and leaves in a large saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Transfer to a serving platter. 4. Heat the vegetable oil and sesame oil in a saucepan over high heat for 30 seconds. Pour over the gai lan. Drizzle over the oyster sauce mixture and serve. 6 SERVINGS Notes : Prepare this recipe to the end of step 2 up to 1 hour ahead. Continue from step 3 up to 10 minutes before serving.