百花酿油炸鬼+鱼香茄子+菜托松仁鸡米

angelinatan_cn

250 g Shelled shrimp
120 g Ground meat
2 Yau Char Kwai (made with old dough)

Some frying oil
1 dish Sweet chilli sauce
#Seasoning:
10 g Ginger root
1 stalk Spring onion
80 ml Water
1 tsp Starch solution
1/3 tsp Chicken bouillon
1/2 tsp Jiafan rice wine
1 tsp Chilli oil
1/4 tsp Salt
1/4 tsp White pepper powder
#Variation:
1 tbsp Ketchup
1 tbsp Sugar
1 tbsp White vinegar
2 tbsp Pineapple juice
1/3 tsp Salt
1 tsp Starch solution

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番茄酱，醋，砂糖，菠萝汁和盐放入小锅烧开，加入水淀粉煮稠后入菠萝丁和葱丝，兜匀后淋上酿油条即可。



Szechuan or Sichuan cuisine is famous for its multi flavours and is distinguished by its undeniable spiciness and numbing sensation on the tongue. Diverse and complex flavours are created on the basis of sweet, salty, sour, pungent, numbing, and bitter flavours. The fish-fragrant flavour high is characterized by a combination of salty, sweet, sour and pungent fragrance and highlighted in the dish “Szechuan Spicy Eggplant”, literally translated to “Fish-Fragrant Eggplant”.


500 g Eggplants
Some oil
15 g Ginger, minced
15 g Garlic, minced

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锅内留约1大勺油，放入豆瓣酱，姜蒜和一半葱丝翻炒，放入肉丝炒散。茄子回锅，入泡椒翻炒。倒入调味汁煮至水份收半。洒入另一半葱丝起锅。



Crunchy, cool lettuce leaves make a really good contrast to the tender, warm filling, and the slight sweetness in the hoisin sauce enhances the flavour. Hoisin sauce is a sweet bean sauce made from fermented soya beans and can be found in most Asian supermarkets.

250克 鸡胸肉
100克 松仁
若干 生菜叶

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Fry the chicken breast until cooked. Drain. Pour off all but a tablespoon of oil and stir-fry ginger, hoisin seafood sauce and sugar until aromatic, return chicken and pine nuts to the skillet. Stir fry until all thoroughly combined. Drizzle with the chilli oil and serve.


[ 本帖最后由 angelinatan_cn 于 2008-4-27 16:03 编辑 ]

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