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刈菜燴干貝
本帖最後由 a1234568454 於 2021-5-9 10:05 AM 編輯刈菜燴干貝
食材刈菜
半顆
干貝
8 粒
太白粉
1 茶匙
米酒
1 茶匙
薑絲
適量
烹大師
少許
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1849408%2Fd117d854a4150ecf.jpg&width=400將刈菜切成適口大小滾水中加入少許鹽及油(保持刈菜翠綠)，刈菜心先下鍋汆燙1分鐘再加入葉子部分汆燙30秒
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1849409%2F5519900be09b9472.jpg&width=400將刈菜撈出，水瀝掉後放入冰水中以保脆度
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1849410%2F81f3c7f6502ab777.jpg&width=400起油鍋煸香薑絲
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1849411%2F6fe47e3f3df5ac7d.jpg&width=400待薑味香氣釋出後干貝下鍋，加入米酒提香，煎至兩面金黃變熟等待干貝熟成的時間將泡在冰水中的刈菜瀝乾備用將太白粉兌水，1:1的比例調勻備用
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1849412%2Fd699031c90330b9e.jpg&width=400待干貝變熟後加入瀝乾的刈菜、烹大師調味拌炒起鍋前加入太白粉水勾芡即可盛盤刈菜已汆燙過，不要過度拌炒以保清脆口感
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1849413%2Fe8100667d6b4a2ea.jpg&width=400鮮美的刈菜燴干貝就完成囉
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