帶子炒西蘭花
Easy
煎得嫩滑嘅帶子配上爽脆西蘭花，用乾貝湯水炒成香噴噴嘅鮮味醬汁，好惹味。
Cooking Steps
11
STEP 1 OF 11
炸乾貝
USES
瑤柱, deep-fried, shredded (10 克)
YouTubeCook with Kathy
Open on YouTube ↗中火炸乾貝至金黃色，然後浸入水中，撕成絲備用。
STEP 2 OF 11
鹽水浸帶子
USES
扇貝, pat dry (9 隻)·白糖, (for brine) dissolve (0.21 湯匙)·鹽, (for brine) dissolve (0.5 茶匙)·水, (for brine) mix with salt (250 毫升)
YouTubeCook with Kathy
Open on YouTube ↗帶子浸喺鹽糖水入面15分鐘，撈起沖洗，用廚房紙印乾。
STEP 3 OF 11
醃帶子
USES
米酒, (for marinade) marinate (1 湯匙)·白胡椒粉, (for marinade) to taste (0 適量)
YouTubeCook with Kathy
Open on YouTube ↗帶子加入酒同白胡椒粉拌勻，醃一陣子備用。
STEP 4 OF 11
灼西蘭花
USES
西蘭花, cut small florets (1 個)·鹽, (for braising) add to water (1 茶匙)
YouTubeCook with Kathy
Open on YouTube ↗西蘭花放入加咗鹽嘅滾水灼一分鐘，撈起備用。
STEP 5 OF 11
煎帶子
USES
食油, for frying (3 湯匙)
YouTubeCook with Kathy
Open on YouTube ↗鑊燒熱油，大火煎帶子每面一至兩分鐘，起鑊備用。
STEP 6 OF 11
爆香蔥蒜
USES
蒜頭, minced (1 粒)·蔥頭, minced (1 粒)
YouTubeCook with Kathy
Open on YouTube ↗燒熱油，爆香乾蔥頭，落蒜頭繼續炒香。
STEP 7 OF 11
落西蘭花調味
USES
鹽, seasoning (0.5 茶匙)·米酒, (for sauce) stir-fry (0.5 湯匙)·白糖, (for sauce) seasoning (0.21 湯匙)
YouTubeCook with Kathy
Open on YouTube ↗落酒、西蘭花、鹽同糖，倒入乾貝水，炒勻。
STEP 9 OF 11
調芡汁
USES
白糖, (for sauce) combined (0.5 湯匙)·粟粉, (for sauce) dissolved (0.5 茶匙)·生抽, (for sauce) combined (0.21 湯匙)
YouTubeCook with Kathy
Open on YouTube ↗栗米粉、豉油、糖同乾貝水喺碗入面攪勻備用。
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