
马铃薯焖肉碎
把马铃薯油爆后才去焖煮,口感绵而不糊,配饭吃真是一级棒!
Ingredients
- 5 粒 马铃薯 (600克,去皮切片)
- 200 克 绞肉碎
- 5 瓣 蒜 (去衣剁碎)
- 1 汤匙 蚝油
- 1 茶匙 黑酱油 (2汤匙水搅匀)
- 1 茶匙 盐
- 1 茶匙 粟粉 (2汤匙水搅匀)
- 1 碗 水 (盖过荷兰薯)
- 2 汤匙 油
Instructions
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烧热一锅油(10汤匙),转中火油爆马铃薯至半熟(大该5分钟),沥油待用
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烧热锅,加油(2汤匙), 下蒜,炒香
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加入绞肉,炒至绞肉变色
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加入荷兰薯,炒匀
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到入水,蚝油,黑酱油炒匀
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大火煮滚后,加盖转中火焖10分钟,
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起盖,加入盐调味,粟粉水勾芡
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熄火,上桌

Potato & Minced Pork Stew
Try frying the potato first before stew for better texture
Ingredients
- 5 potato (peel off skin, slice it)
- 200 g minced pork
- 5 cloves garlic (mince it)
- 1 tbsp oyster oil
- 1 tsp dark soy sauce (stir well with 2 tsp water)
- 1 tsp salt
- 1 tsp cornstarch (stir well with 2 tsp water)
- 1 bowl water (enough to submerge potato)
- 2 tbsp oil
Instructions
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Heat the wok with 10 tbsp oil, switch to medium-low heat and saute potato until half-cooked (around 5 minutes), rinse and set aside
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Heat the wok with 2 tbsp oil, add in garlic and saute
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Add in minced pork and fry it
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Add in potato and fry evenly
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Add in water, oyster sauce, dark soy sauce and fry evenly
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Boil it with high heat, switch to medium-low heat and simmer for 10 minutes (cover it)
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Add in salt to season, make gravy with cornstarch
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Turn off the gas, it’s done!
Music by: Joakim Karud – Waves
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