2016年6月19日 星期日

青瓜炒金針黑木耳 (Stir-Fry Cucumbers with Black Fungus and Lily Buds)



天氣悶熱, 想吃清淡的小菜, 芊如這道青瓜炒金針黑木耳不只是一道小菜咁簡單, 上網找一找, 金針有個別名叫[忘憂草], 具有養血補虛、涼血、利濕、明目、安神等功效; 而爽爽地的黑木耳有補血活血的功效, 而且仲可以養顏美肌, 真係好處多多


食材 (Ingredients)
青瓜 1條 (1 Cucumber)
黑木耳 適量 (Black Fungus Appropriate)
金針 適量 (Lily Buds Appropriate)
蒜蓉 適量 (Minced Garlic Appropriate)

調味料 (Seasonings)
海鹽 適量 (Sea Salt Appropriate)
胡椒粉 適量 (White Pepper Flake Appropriate)

步驟 (Steps)
1 青瓜刨皮, 洗淨及切片
Peel cucumbers , rinse and cut into thin slices

2 黑木耳用室溫水浸軟, 洗淨及剪去莖位, 切成小塊及瀝乾水份
Soak the dry black fungus in cold water until soft and fully expand. Clean them well and trim off the stems. Tear into small pieces and drain


3 金針洗淨及浸軟, 瀝乾水份
Rinse lily buds and soak until soft, drain them


4 燒熱油鑊, 爆香蒜蓉, 放入金針, 黑木耳翻炒, 再下青瓜, 加入調味炒勻, 即成青瓜炒金針黑木耳
Heat up some oil in a frying pan, add minced garlic to saute until aromatic. Add lily buds and black fungus to saute, then add cucumbers and seasonings and stir. Dish up and serve. Enjoy!


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