Скачать или смотреть 一种菜两种口味 | 鸳鸯芥兰 | 酒楼菜色 | Mr. Hong Kitchen

这期的料理安排了粉丝要求的鸳鸯芥兰 这道菜虽然是酒家的菜色 但也不是不能在家做 虽然步骤比较多 但 好吃wor 哈哈

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Ingredients (Diana Aw)
1. Kai Lan, separate the stem and leaf. Wash and peel away the stem skin. Slice the stem into smaller pieces. Slice the leaves thinly.
2. Ginger 150-200g, julienne. Soak in water and drain dry.
3. Garlic 3 cloves, slice

Seasoning
1. Salt little
2. Sugar little
3. Pepper little
4. White sesame seeds little
5. Shaoxing wine little

Method
1. Heat wok with more oil, fry the ginger till golden brown. Set aside
2. Blanch the Kai Lan stem for 30sec. Set side. Add little salt and sugar to it. Heat wok with little ginger oil, stir fry the garlic slices till aromatic. Then add in Kai Lan stem and stir fry under high heat. Add little Shaoxing wine and mix well. Dish up
3. Heat wok with more oil. Once reach 180deg, add in Kai Lan leaves and deep fry till crispy. Set aside. Add little salt, pepper and white sesame and mix well. Arrange it on top of the Kai Lan stems.
4. Serve and enjoy! 💕

Recipe from Chef Hong 李文康
31/7/2025 (Thur)

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