Wednesday, September 13, 2017

酸辣芥菜 Braised Spicy and Sour Chinese Mustard Green(Chai Buey)







一道很开胃很下饭的酸辣芥菜,在家乡这里多数人称为菜尾
个人较喜欢用番茄柠檬汁来取代亚叁片














酸辣芥菜

材料 :

芥菜  1公斤(切段)
烧肉,烧鸡,烧鸭  1公斤
番茄(大)6粒
头  1颗
辣椒干 10-15条(浸软,去籽)
清水  适量


调味料 :


柠檬  1个(取汁
盐,糖,酱油(各适量


做法 :

1. 烧热油,爆香蒜,加入辣椒干炒香。
2. 加入芥菜翻炒,加入其余材料。
3. 倒入清水盖过材料煮滚,下调味料。
4. 盖上锅盖,焖煮至熟软即可。



Braised Spicy and Sour Chinese Mustard Green(Chai Buey)

Ingredients :

1 kg mustard green ( cut into pieces )
1 kg leftover meat ( roasted pork,roasted chicken and duck )
6 tomatoes
1 whole bulb garlic
10-15 dried chillies ( soaked in water , deseeded )
water


Seasoning :

lemon juice from 1 lemon
salt
sugar,light soy sauce


Method :

1. Heat up oilfry garlic till fragrantadd in dried chillies and stir fry until fragrant.
2. Add in mustard green and all the ingredients.
3. Pour in water,bring to a boil,add in seasoning.
4. Cover the wok,simmer until meat and vegetables are all soften. Serve hot.

























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