Скачать или смотреть 雨花家餚 【素吉飯—上】(三十六) Yu Hua Delicacies (Vegetarian Chicken Rice) — Part 36

淸炒西蘭花
分量：可供百人食用
材料：
a. 西蘭花 — 11公斤
b. 薑片 — 少許

調味料：
a. 鹽 — 2湯匙
b. 香菇精 — 2湯匙半
c. 醬淸 — 少許
d. 麻油 — 少許

作法與步驟：
a. 將西蘭花焯水約3分鐘
b. 撈起放入冷水以保持口感和色澤
c. 最後撈起瀝乾備用
d. 熱鍋加油，下薑片爆香
e. 鍋裏加入適量的水
f. 下調味料：鹽、香菇精、醬淸
g. 先下西蘭花的莖片，然後再下西蘭花
h. 拌炒均勻
i. 將菜移至鍋邊，使中間空出，讓菜容易快速煮熟。
j. 倒入麻油調味
k. 攪拌均勻後出鍋。

Stir-Fried Broccoli
Servings: serves up to 100 people

Ingredients:
a. Broccoli — 11 kg
b. Ginger slices — a little

Seasonings:
a. Salt — 2 tablespoons
b. Mushroom seasoning — 2½ tablespoons
c. Light soy sauce — a little
d. Sesame oil — a little

Instructions:
a. Blanch the broccoli in boiling water for about 3 minutes.
b. Remove and soak in cold water to maintain its texture and color.
c. Finally, remove and drain well for later use.
d. Heat the wok, add oil, and stir-fry ginger slices until fragrant.
e. Add an appropriate amount of water into the wok.
f. Add seasonings: salt, mushroom seasoning, light soy sauce.
g. First add the broccoli stems, then the florets.
h. Stir-fry evenly.
i. Move the vegetables to the side of the wok to make space in the center, so the vegetables cook faster.
j. Add sesame oil for seasoning.
k. Stir well and serve.