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    • 煮法 Cooking Style
      • 蒸 Steam
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Home Archive by category "Steam"

Category: Steam

冬菜蒸猪肉 Steamed Minced Pork with Dong Cai

March 15, 2025 / 0

芫荽姜茸白斩鸡 Poached Chicken with Coriander Ginger Sauce

January 27, 2024 / 1

咸香鸡 Salted Kampong Chicken

January 15, 2022 / 1

香菇蒸滑鸡 Steamed Chicken with Shiitake Mushroom

June 19, 2021 / 0

玉兰鸡(蒸鸡)Steamed Chicken

January 4, 2020 / 3

爆姜金针菇蒸白鲳鱼 Steamed White Pomfret with Ginger & Enokitake Mushroom

August 17, 2019 / 0

云耳金针菜蒸鸡腿 Steamed Drumstick with Cloud Ear Fungus & Dried Daylily

April 6, 2019 / 0

豆酱蒸排骨 Steamed Pork Ribs with Taucu

November 17, 2018 / 1

泰式蒸石斑鱼 Thai Steamed Garoupa Fish

April 12, 2018 / 0

客家米酒盐蒸鸡 Hakka Steamed Salted Chicken with Rice Wine

March 8, 2018 / 1

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香煎黑鲳鱼 🐟 Fried Black Pomfret 香煎黑鲳鱼 🐟 Fried Black Pomfret
明天,我们来做道住家煎鱼, 简单又好 明天,我们来做道住家煎鱼, 简单又好味!Ready to fry up some delicious fish at home?

🔎 Full Recipe @ www.nanyangkitchen.co

分量:4-5人份
准备时间:15分钟
煮时:20分钟

材料 A:
450克 黑鲳鱼
少许 盐
适量/半碗 油

材料 B:
30克 幼姜(去皮切丝)
3瓣 蒜头 (去衣切片)
2粒 红葱头(去衣切片)

材料C:
1棵 葱(切段)
1汤匙 酱油
2汤匙 热水
少许 糖

准备功夫:
1.把黑鲳鱼洗净,沥干水分待用

做法:
1. 热锅下油, 加入少许盐,拌匀
2. 热锅至出油纹,把黑鲳鱼加入锅里, 文火煎至两面金黄,沥油出锅
3. 同样的锅,加入材料B,文火爆炒至金黄色
4. 材料B沥油出锅
5. 去掉多余的油,加入材料C,炒匀煮至糖溶化
6. 出锅淋在鱼身上
7. 洒上爆过的材料B
8. 趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨
冬菜蒸猪肉 🐷 Steamed Minced Pork with Dong 冬菜蒸猪肉 🐷 Steamed Minced Pork with Dong Cai
明天,我们来做道单看照片就‘闻’到香气的冬菜蒸猪肉,配白饭超好吃!Doesn't this photo just scream 'yummy'? What do you think?

🔎 Full Recipe @ www.nanyangkitchen.co

分量:5-6人份 
需时:30分钟

材料A:
450克/ 1条 五花肉 (打碎)
100克 冬菜(长城牌)
1汤匙 酱油
3汤匙 水 
1茶匙 玉米粉

材料B:
少许 香菜 

准备功夫:
1. 冬菜洗去盐分,泡水15分钟,沥水挤干水份
2. 冬菜切幼剁末,加入五花肉碎,剁均匀,移入个大碗里
3. 加入材料A的酱油和水,拌匀
4. 加入玉米粉,拌匀上碟

做法:
1. 把冬菜猪肉放入蒸笼里,大火蒸20分钟
2. 出锅,洒上香菜,趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨
铁板虾球日本豆腐 ♨️ Sizzling Hot Plate 铁板虾球日本豆腐 ♨️ Sizzling Hot Plate Tofu with Prawns
明天,我们来做道很下饭又好吃的住家式铁板日本豆腐, 喜欢吃的朋友别错过哦!Have you ever given sizzling hot plate tofu a try at home?

🔎 Full Recipe @ www.nanyangkitchen.co

分量:5 - 6人份
准备时间:15分钟
煮时:20分钟
 
材料A:
3条 日本豆腐(切小块)
10粒 大虾(去头壳肠泥留尾)
4条 甜豆(去丝)
6片 胡萝卜 (压花)
少许 黄芽白 (切片)
4粒 蘑菇(对半切)
2瓣 蒜头(去衣切片)
适量 油 

材料B:
1碗  水(吃饭碗)
1汤匙 蚝油
1汤匙 酱油
少许 盐

材料C:
半碗 玉米粉水 (1汤匙玉米粉+半碗水搅匀)
3粒 鸡蛋 (打散)
适量 油

准备功夫:
1. 甜豆,胡萝卜,蘑菇 & 黄芽白焯水1分钟,沥水出锅待用

煮法:
1. 把日本豆腐加入热锅里,煎去水分。然后,加入适量的油,文火把日本豆腐煎至两面金黄,沥油出锅
2. 去掉多余的油,加入蒜头,炒匀爆香
3. 加入大虾,炒至变色
4. 加入材料B,炒匀勾芡
5. 加入已灼水的甜豆,胡萝卜,蘑菇 & 黄芽白,拌匀,锅离火待用
6. 把烤盘烧热,抹上适量的油,倒入鸡蛋,慢火煎至凝固
7. 加入日本豆腐 & 食材酱汁
8. 慢火火煮滚1分钟
9. 趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨
年初一吃斋菜!今年就加道素食肉骨茶,多一个斋菜选择迎新年!想要找南乳斋菜食谱的朋友,去翻我们历年的年菜合集就有了。Start the first day of the CNY with vegetarian dishes! This year, add a vegetarian bak kut teh to your menu for another meat-free option to celebrate the new year. For those looking for a fermented bean curd vegetarian recipe, check out our past collections of CNY recipes!
明天是初一,在此送上道素骨茶,祝大家新年快乐,万事如意!Tomorrow is the first day of the CNY. Here’s a vegetarian Bak Kut Teh to share with you all. Wishing everyone a Happy New Year and may all your wishes come true!

🔎 Full Recipe @ www.nanyangkitchen.co

分量:5-6人份 
准备时间:10分钟
需时:1小时

材料 A:
30克 玉竹
10克 虫草花 (泡软)
10克 胡椒粒
10克 党参
3片 当归
2片 川芎
2片 甘草

材料 B:
6粒 冬菇 
4汤匙 酱油
1汤匙 黑酱油
3公升 水

材料 C:
200克 素五花肉
150克 素猴头菇
10克 枸杞

材料 D:
100克 鲜腐竹
15粒 罐头蘑菇
12粒 豆腐卜
2茶匙 盐

准备功夫:
1. 准备1碗温水,加入1汤匙的糖和1茶匙玉米粉,拌匀,加入香菇,泡30分钟/至软
2. 把材料A洗净,沥水待用
3. 把素五花肉和素猴头菇炸至金黄色,沥油出锅待用

煮法:
1. 把3公升的水煮滚
2. 加入材料A和材料B,拌匀盖上,慢火煮30分钟
3. 起盖,加入材料C,拌匀,盖上继续慢火煮10分钟
4. 起盖,加入材料D, 拌匀,盖上继续慢火煮3分钟
5. 熄火出锅, 趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨
如果你买到的芦荀是细小的那种,不用削皮,就能炒到又嫩又爽脆。反之粗壮的芦荀是须要削皮的,不然芦荀口感会硬还有一股青味。芦荀先灼水,时间大盖一分钟,然后快炒片刻,芦荀就能做到爽脆可口。现今的鲍贝不易买到,也不便宜,买到就加,没有单用大虾炒,这菜其实也够还吃的。 If you get thin asparagus, you don’t need to peel it; it can be stir-fried to be both tender and crisp. On the other hand, thicker asparagus needs to be peeled; otherwise, it will have a tough texture and a raw, green taste. Blanch the asparagus first for about one minute, then stir-fry it briefly to achieve a crisp and delicious texture. Nowadays, abalone is not easy to find and is quite expensive, but if you can get it, feel free to add it. Even without it, stir-frying with just prawns makes this dish quite satisfying and tasty.
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