材料
墨免條4兩
雪耳半兩
青榴1個(榨汁)
薑3片
蔥2條(切段)
調味料
生抽2茶匙
鹽1/3匙
糖半茶匙
獻汁
粟粉1茶匙
2湯匙
調匀
做法
01 雲耳用水浸2小時,剪去硬蒂,洗淨,飛水備用。
02 墨免切片,備用。
03 燒熱鑊下油1湯匙,下薑片炒香,加入要耳炒匀,下墨免片、調味料及水1/3杯煮片刻,最後下葱段及獻汁埋獻,上碟,澆上青檸汁即成。
Q:炒雲耳有何秘訣?
A: 雲耳必須浸透及飛水,可炒出爽滑美味的雲耳。
Ingredients
150g cuttlefish rolls
19g cloud ear fungus
juice of 1 lime
3 slices ginger
2 sprigs spring onion(cut into short lengths)
Seasoning
2 tsps light soy sauce
1/3 tsp salt
1/2 tsp sugar
Thickening Glaze
1 tsp cornstarch
2 tbsps water
mixed well
Method
01 Soak the cloud ear fungus in water for 2 hours.Cut off the hard roots.Rinse well an blanch it in boiling water.Drain and set aside.
02 Slice the cuttlefish rolls.
03 Heat a wok and add 1 tbsp of oil.Stir fry ginger until fragrant. Add cloud ear fungus and stir well.Put in the cuttlefish rolls,seasoning and 1/3 cup of water.Boil for a while.Add spring onion and thickening glaze at last. Bring to the boil and transfer to a serving plate.Squeeze lime juice all over and serve.
Q: Is there any trick to stir-fry cloud ear fungus well?
A: The cloud ear fungus must be re-hydrated thoroughly and blanched before stir-fried.This is the key to silky smooth and delicious cloud ear.