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4月26日東風新料理美食王食譜HD版(103集) @ 美食交

臉部保養品 清除自由基 量子卸妝水 量子保濕噴霧 保健食品 義大利血橙

林美慧老師-松坂肉炒鴻喜菇

材料:

松坂肉1片、鴻喜菇1包、辣椒1支、蔥3支、香油1大匙

調味料:

素蠔油2大匙

作法:

1.松坂肉切成斜片、鴻喜菇去蒂剝散、蔥切段、辣椒切斜片備用

2.起鍋溫油,放入松坂肉快炒至變色,加入蒜白、辣椒片、鴻喜菇拌炒,加入素蠔油調味炒香

3.起鍋前加入蔥綠、香油拌勻即可盛盤

 

駱進漢師傅-煎蝦炒粄條

材料:

粄條600克、鮮蝦10隻(去殼留尾)、五花肉100克、大香菇2朵(切條)、韭菜1小把、蛋酥4大匙、蝦米1大匙、蔥2支、九層塔適量

調味料:

醬油1大匙、白胡椒粉2小匙、黑胡椒粉適量

作法:

1.五花肉去皮切條、蔥及韭菜一起切小段、粄條切粗條後剝散備用

2.起鍋熱油,依序放入五花肉、香菇、蝦米分別炒香,轉小火加入醬油、水燒煮入味

3.加入粄條後開大火炒香,加入蛋酥、韭菜、蔥段、水拌炒,熄火後加入胡椒粉拌勻後盛盤備用

4.另起鍋溫油,放入蝦子略煎後加入適量米酒燜香,加入九層塔、醬油拌炒,熄火後加入黑胡椒粉調味拌勻後盛在粄條上即可

林秋香老師-海味高纖時蔬

材料:

鮮魷300克(切條)、青蒜1/2根、辣椒1根、香菜2根、蘿蔔皮150克、川耳80克、芹菜2根、胡蘿蔔絲適量、香油少許、薑1段、酒少許

調味料:

鹽適量、糖少許

作法:

1.蘿蔔皮切細絲,加鹽拌醃、芹菜拍裂後切段、川耳切適口大小,青蒜切斜片、薑切細絲、香菜切段、辣椒切絲備用

2.起鍋熱油,依序放入辣椒絲、蒜白、鮮魷、胡蘿蔔絲、薑絲、芹菜、米酒、川耳、蘿蔔皮絲拌炒

3.起鍋前放入糖、鹽、香菜、香油、胡椒粉調味拌炒後即可盛盤

廚師叮嚀:

*川耳要先用滾水滾煮5分鐘以去除雜質,撈出後可用冷水漂涼備用

*若蘿蔔皮絲加了太多鹽拌醃,下鍋前要先用清水洗去多餘的鹹味及澀水

養生小語

*白蘿蔔理氣整腸排宿便,胡蘿蔔抗氧化對抗自由基,加上川耳的植物膠質與微量元素,搭配辛香料的蒜、薑、香菜,能增強腸道對抗壞的膽固醇及減少油脂攝取,增加腸道排泄及代謝機能

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    因為美食和大家結緣,因為美食和大家聚在一起,
    如今藉由這個小小的園地,讓大家再度因美食而交流!
    當東風吹起,當料理做起,2007~~料理美食王來嘍!

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