豆豉鯪魚炒油麥菜
Med
爽嫩油麥菜配罐頭豆豉鯪魚，快手炒出酒樓風味，喺屋企都整到！
Cooking Steps
12
STEP 1 OF 12
分開魚同豆豉
USES
豆豉鯪魚, bones removed (1 罐)
YouTube求其煮 CASUAL COOKING
Open on YouTube ↗打開鯪魚罐頭，將魚肉同豆豉分開放好。
STEP 2 OF 12
剁蒜蓉切薑片
USES
蒜頭, minced (3 粒)·薑, thinly sliced (0 適量)
YouTube求其煮 CASUAL COOKING
Open on YouTube ↗蒜頭剁成蒜蓉，薑切成薄片備用。
STEP 5 OF 12
處理油麥菜
USES
油麥菜, soaked, stem separated (400 克)
YouTube求其煮 CASUAL COOKING
Open on YouTube ↗菜梗縱切成四份，然後將菜梗同菜葉分開。
STEP 6 OF 12
調製醬汁
USES
白糖, (for sauce) (0.33 湯匙)·白胡椒粉, (for sauce) (0 適量)·蠔油, (for sauce) (0.5 湯匙)·粟粉, (for sauce) dissolved (1 茶匙)·水, (for sauce) (15 毫升)·芝麻油, (for sauce) (0.33 湯匙)
YouTube求其煮 CASUAL COOKING
Open on YouTube ↗將糖、胡椒、蠔油、生粉、水同麻油混合成醬汁，備用。
STEP 7 OF 12
灼菜梗
USES
白糖, (for braising) (0.5 湯匙)·鹽, (for braising) (1.5 茶匙)·食油, (for braising) (1 湯匙)
YouTube求其煮 CASUAL COOKING
Open on YouTube ↗水煮滾後加糖、鹽同油，落菜梗灼兩分鐘。
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