煮:jobi sai (2)

今天病了,獨留在家,就繼續做做菜吧!頭 2 道還是依着飛田和緒的食譜,3、4 是自創的。

  1. 醬煮地瓜:蕃薯削間條皮、切 2cm 厚片。以豉油、糖、酒、水,中火煮至稔,繼續浸即可。也可把汁留起另用。
  2. 麻油拌青花菜:西蘭花以剛蓋面的水/雞湯煮至稔,拌以麻油即可。
  3. 醃青瓜:青瓜梳子切成一段段。1 瓣蒜片、白醋、糖、酒、水,少許豉油/魚露,同醃泡 1-3 小時即可。也可加一點紅辣椒片。
  4. 牛油黑椒炒韭蔥蔥青尖椒:韭蔥和蔥切長段。青尖椒去籽,切粗絲。以豉油、糖、酒、水煮炒至略稔(韭蔥先下,至近稔才加蔥和尖椒)。盛起後,加 1 小塊牛油、黑椒即可。

{啤註:請參閱常備菜(小知識)。}

 

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