鸳鸯芥兰

材料

清油少许
芥兰茎200克
芥兰叶50克
干贝丝10克
调味料
盐和鸡精粉少许
生粉少许
上汤2大匙

做法

1. 把芥兰叶切丝后油炸至酥脆。
2. 加热清油，把芥兰炒熟后加入上汤煮滚。
3. 加入盐和鸡精粉调味，加入生粉勾芡。
4. 加入芥兰叶和干贝丝即可。

Yinyeong Kai-lan

Ingredients

some oil
200g kai-lan stems
50g kai-lan leaves
10g shredded conpoy

Seasoning

some salt and chicken powder
soem starch
2 tbsp stock

Method

1. Shred kai-lan leaves and deep-fry until crispy.
2. Heat up oil. Stir-fry kai-lan stems and add in stock. Bring to a boil.
3. Add in salt and chicken powder to taste. Add in starch to thicken the gravy.
4. Add in fried kai-lan leaves and shredded conpoy.

styling+art direction: Kenz   text: 若昕   photo: Steven Soh