豆卜炒芽菜

芽菜很可口,價錢平,乾淨又有益,但這個是工夫菜,往往要待我有空到街市購買新鮮的芽菜,回家後要去頭去尾,四塊錢的芽菜,用上差不多一小時去頭尾,這不是工夫菜嗎?但食下去便覺得辛苦也是值得的.
 
有很多人覺得芽菜先要出水再炒才可去菜腥味,我沒有這様做,因為我覺得直接炒,熟度控制得而,也可以沒有菜腥味及爽口.
 

 

材料:
芽菜四元
豆卜三元

調味料:
鹽少許
糖少許
生抽半茶匙
馬拉盞半茶匙 (Optional)
雞粉少許 (Optional)
 
做法:
1. 先把芽菜去頭去尾洗淨
2. 下油把豆卜炒一會,再下芽菜炒勻
3. 下調味料,加少許水,蓋上焗兩分鐘左右,即成

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