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.

[stextbox id=”profile”]食谱提供:姑妈家
地址:45 Tai Thong, Crescent Sennett Estate
电话:6285 2023

示范厨师: 叶育龙
餐馆主厨[/stextbox]

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