Kansas City Chinese Journal 堪城新聞 Thursday Dec 12 2019K4 食譜

銀杏是珍貴且美味的乾果腐竹即豆皮有高濃度的黃豆精華再加上有滋補食效的豬肚它們的組合是一種較為固定的搭配更是一道適合夏天食用的滋保湯餚可菜可湯的菜式是廣東人的飲食習慣古人亦有記載 「閩粵人之飲食食品

多海味餐食必佐以湯粵人又好啖生物不求上進火候之深也」

材料銀杏腐竹豬肚蝦米胡蘿蔔片芹菜段胡椒薑片雞湯或礦泉水鹽

做法豬肚洗淨用滾水燙熟後取出

再用冷水沖洗乾淨切成長條備用銀杏去殼去膜洗淨備用開砂鍋放入適量的雞湯或礦泉水加入銀杏豬肚胡椒蝦米薑片以大火將水燒滾後再轉為小火煮約一小時放入腐竹胡蘿蔔片及芹菜段再煮約十五分鐘以鹽調味即可

教你銀杏腐竹蝦米煮豬肚

新鮮春卷配料加州無籽葡萄切成兩半越南春卷皮芫荽葉煮熟的鮮蝦

胡蘿蔔絲豆芽水澱粉做法1將春卷皮展開放入餡料並包裹封口處點上水澱粉防止漏

餡2可以整條即食亦可放入油鍋內小火慢煎直至外皮變得金

黃點評這是一道具有越南風味的小食與三色越南辣醬一同食用味道

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萄葡葡萄炒羊肉配料加州無籽葡萄羊肉切成細絲芹

菜大蒜薑末洋蔥青椒植物油番茄醬糖玉米澱粉醬油

做法1把羊肉加適量玉米澱粉醬油

大蒜和薑末一起攪拌放置一旁待用2鍋內放油加芹菜洋蔥和胡椒

炒香加入葡萄用旺火煸炒1分鐘離火待用

3用高火加熱油翻炒羊肉2分鐘加水番茄醬玉米澱粉醬油和鹽再加入待用葡萄翻炒至均勻

點評西菜調料中餐做法葡萄經煸炒

後口感獨特且多汁並可大大減少羊膻味

芒果葡萄沙沙醬配料2 杯加州無籽葡萄每顆均切成兩半2 個芒果去皮去

核切成方塊洋蔥切碎新鮮芫荽切碎新鮮橙汁胡椒碎鹽少量

做法將所有用料放在一個大碗內充分攪拌用保鮮膜封好放入冰

箱待用點評墨西哥風味小食吃的時候可以加入玉米片也可當作醬

與烤雞烤魚或烤肉相佐風味獨具

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做成的精美菜餚

翠綠的玉包裹澄色的肉質色彩艷麗帶著一股自然天成清新吃得意猶末盡

金澄碧綠嫩南瓜有露水芬芳有泥土清新有田園甘醇綿綿不絕於唇舌間

淡淡的甜縹緲的香幽幽的爽黃燦燦的細膩爽滑間甜蜜溫暖已滲入心田

新鮮嫩南瓜反覆洗淨後刀切成稍粗一點均勻的細條再剁適量的蒜茸備用

白芝麻用小火慢慢焙炒出香味待微微變色後取出用盤子攤開來晾涼備用

熱油待油至八成熱時爆香豆豉和蒜茸倒入嫩南瓜細絲調猛火反覆翻炒

邊炒邊加鹽最後加幾滴米醋炒勻後裝盤均勻撒灑上白芝麻和辣椒粉即可

南瓜味甘性溫富含維生素鋅鎂和胡蘿蔔素有預防感冒與夜盲症作用

南瓜富含糖類和澱粉其蛋白質和脂肪含量也較低是女性補血美肌之妙品

因含大量的亞麻仁油酸軟脂酸硬脂酸等甘油酸良質油脂可有效預防中風

瓜花清熱消腫止血可解熱治下痢黃疸還有祛痰作 用 常 食 有 益 健康

瓜籽是有效驅蟲劑能驅除體內蛔蟲絛蟲殺滅血吸蟲適於老年和兒童患者

一簞食一瓢飲不以物喜不以己悲美食也如此樸素比華麗更接近真實

繽紛的記憶裡那碗青黃是絢麗的一片常常如太陽在心中升起一團溫暖helliphellip

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叢叢金中絲絲綠滿盤春色嫩南瓜

醬廣東

人稱茄子為

﹁矮瓜

﹂夏天是茄子最肥美的

季節茄子可涼拌炸炒燜

煮甚至製成干品或鹽漬由於

茄子屬吸物容易吸油顯肥膩

Tany

便不讓茄子下油鍋增強其吸

油功力而是將它放入沸水中焯

熟再澆上醬汁拌撈入味此菜

簡單易做可讓茄子鮮甜美

味潤滑豐腴的同時還

不顯油膩哦

子⑥

① ③ ⑤④②

烹製材料材料茄子（3根800克）青辣椒（2隻）紅辣

椒（2 隻）香蔥（1 根）香菜（1 棵）蒜（5瓣）

調料油（6 湯匙）醬油（3 湯匙）老抽（1 湯

匙）蚝油（1湯匙）第一步1 茄子刨去皮切成 5 厘米長的段再切成兩

半放入淡鹽水中浸泡待用第二步2 青紅椒洗淨去蒂和籽切成絲狀蒜頭剁

成蓉蔥洗淨去頭尾切成蔥花香菜洗淨切成末

第三步3 燒開鍋內的水放入茄子燙

5分鐘待茄子變得軟熟呈透明狀便可撈起

第四步4 用筷子輕壓盤中的茄子擠

出多餘的水分然後攤涼第五步5 燒熱鍋內6湯匙油爆香蒜

蓉加3湯匙醬油1湯匙老抽1湯匙蚝油和青紅椒絲炒勻倒入香菜和蔥花拌炒幾下便可起鍋

第六步6 將鍋內的醬汁澆在茄子上

便可開動了

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