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[美味生活] How Living - Lazy Mom and Busy Dad美味名人食譜 :
材料:
豬肉200g
椰菜半個 (卷心菜, 高麗菜)
香菇五個 (冬菇)
烏冬麵两包
Ingredients:
Pork Meat 200g
1/2 Cabbage
5 Dried Mushrooms
2 Packets of Udon
Noodles
做法:
1. 香菇浸至軟身
* 小貼士: 用罐頭重量壓住香菇，可加快浸軟
2. 豬肉切條
3. 加半湯匙糖，半湯匙王米粉，半湯匙生抽調味
4. 椰菜切片清洗
5. 香菇切絲
6. 烏冬用水浸開瀝干
7. 準備醬料:
两湯匙老抽
半湯匙生抽
半湯匙蠔油
—湯匙糖
8. 加點油用中火炒豬肉至全熟
9. 加—湯匙油, 把菜，香菇和烏冬順次序鋪在鍋上
10. 加大約120 ml 水和醬料
11. 用較小的蓋子蓋上，中火焖三分鐘
12. 把醬料拌匀
13. 加入猪肉
14. 轉大火炒至醬汁收乾即可
要趁熱吃！
Instructions:-
1. Soak the dried mushroom till soft
*Tips : Use a weight to press the
mushrooms can speed up the soaking process
2. Cut the meat into strips
3. Seasoning : 1/2 tbsp of sugar, 1/2 tbsp of
soy sauce and 1/2 tbsp of corn flour
4. Cut and wash the cabbage
5. Cut the mushrooms
6. Soak the Udon noodles in the cold water
7. Prepare the seasoning:
2 tbsp dark soy sauce
1/2
tbsp soy sauce
1/2
tbsp oyster sauce
1
tbsp sugar
8. Add some oil and use medium heat to fry the
meat till fully cooked
9. Add 1 tbsp oil, put the cabbage, mushroom and Udon in the pan
10. Add around 120 ml water and the seasoning
11. Cover with a smaller lid and use medium heat
to stew for 3 mins
12. Stir and mix the sauce well
13. Add the meat
14. Turn to high heat and fry till the sauce is
being absorbed by the udon
Serve when the udon
is still hot!
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