橄榄菜鸳鸯肉饼 Pork Patty with Preserved Olive Leaves
December 13, 2024葱油饼 Scallion Pancake
November 15, 2024
绍酒粉丝虾煲
Claypot Prawn Vermicelli
Ingredients 材料:
3 Eggs
Some Rehydrated Black Fungus
Some Carrots(Sliced)
Some Cucumber(Sliced)
1 small pcs Ginger(Minced)
1 Pork Belly(Sliced)三颗 鸡蛋
适量 黑木耳
适量 胡萝卜（切片)
适量 青瓜（切片)
一小块 姜（切碎)
1块 五花肉（切片）
Marinade 腌制:
1 Tsp Soy Sauce
1 Tsp Chinese Wine
Half Tsp Corn Starch
Some Cooking Oil1茶匙 酱油
1茶匙 花雕酒
半茶匙 生粉
适量 油
Seasoning 调味料:
1 Tbsp Soy Sauce
1 Tbsp Chinese Wine
Some Salt
Some White Pepper
Some Chek Hup Diamond Rock Sugar
1 Tbsp Water
Some Sesame Oil1汤匙 酱油
1 汤匙 花雕酒
适量 盐
少许 胡椒粉
少许 泽合冰糖花
1汤匙 水
少许 麻油
Method 步骤:
Prepare and cut all the ingredients.
把所有材料切好备用。
Marinate the pork belly with marinade.
把五花肉和腌制材料混合均匀腌制。
Mix the seasoning evenly and set aside.
把调味料混合均匀待用。
Heat up some oil in a pan, add the egg inside and scramble the egg, place it on a plate.
锅中烧热适量油，倒入蛋液炒散后装盘备用。
Heat up some oil in a wok, add the pork belly and ginger inside to saute until fragrant. Then, add the carrot, black fungus and some water to stew. Add the cucumber, scramble egg and the seasoning to saute until the sauce was absorbed. Ready to serve.
锅中烧热适量油，加入五花肉和姜炒至爆香，放入胡萝卜，木耳和适量水焖煮，再放入青瓜，鸡蛋和调味料炒至收汁即可。
