查看完整版本: 蟹腿燴蘿蔔條

蟹腿燴蘿蔔條

<strong><font size="4"><font color="black">【材　料】<br>
</font></font></strong><font color="black"><font size="4">白蘿蔔&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;200公克<br>
胡蘿蔔&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;200公克<br>
蟹腿肉&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;1盒<br>
蒜頭&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;2顆<br>
<strong>【調味料】</strong></font><br>
</font><font color="black"><font size="4">太白粉水&nbsp; &nbsp;&nbsp; &nbsp;1茶匙<br>
鹽&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;1茶匙<br>
<strong>【醃　料】</strong></font><br>
</font><font color="black"><font size="4">米酒&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;1大匙<br>
鹽&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;少許<br>
太白粉&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;1茶匙<br>
<strong>【做　法】</strong></font><br>
</font><font size="4"><font color="black">1.蟹腿肉加入所有醃料材料抓勻，醃約15分鐘，在放入滾水中汆燙至熟、撈出瀝乾，備用。<br>
2.蒜頭切末；胡蘿蔔、白蘿蔔分別洗淨、削皮、切粗條狀，備用。<br>
3.起一炒鍋，熱鍋後加入沙拉油，放入作法2的蒜末爆香，接著加入胡蘿蔔條、白蘿蔔條拌炒，再加水（份量外、蓋過材料）煮至軟。<br>
4.在作法3的鍋中加入作法1的蟹腿肉拌炒勻，最後再以鹽調味、太白粉水勾薄芡即可。</font></font>