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Home Posts tagged "maifan stone"

Tag: maifan stone

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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.

明天，我们来做到道应节贵菜, 虾球鲍

明天，我们来做到道应节贵菜, 虾球鲍贝炒芦荀。明虾+鲍贝+芦笋, 就花了100块, 我的妈呀，好高贵的一道住家年菜啊！Celebrate the CNY with a feast fit for royalty - right in the comfort of your own home.

🔎 Full Recipe @ www.nanyangkitchen.co

分量：5-6人份
准备时间：10分钟
煮时：15分钟

材料A：
1 罐珍珠鲍
15 粒大虾（去头壳肠泥）
300 克芦笋（去硬皮切段）
½ 粒红灯笼椒（去籽切小片）
½ 粒黄灯笼椒（去籽切小片）
½ 条胡萝卜（去皮切片压花）
1 小段幼姜（去皮切片）
3瓣蒜头（去衣切片）

材料B:
1茶匙蚝油
1汤匙花雕酒
少许盐
2汤匙热水
2汤匙玉米粉水（1茶匙粟粉+2汤匙水）
2汤匙油

准备功夫：
1. 煮滚1锅水，加入少许油和盐，加入芦笋焯水1分钟，加入胡罗卜，红灯笼椒，黄灯笼椒，焯水2分钟，沥水出锅待用

煮法：
1. 烧热锅，加入姜片，煸香
2. 加入油和蒜头，炒匀爆香
3. 加入大虾和鲍贝，拌炒至大虾变色
4. 加入已灼水的红灯笼椒，黄灯笼椒，胡罗卜和芦笋，爆炒片刻
5. 加入蚝油，盐，花雕酒和热水，炒匀
6. 加入玉米粉水，炒匀沟芡
7. 熄火出锅，趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨

菜脯用甜的，先煸香再加入油和蒜头末爆至金黄色，口感会更好吃。This golden, crispy fried fish is absolutely divine, topped with sweet chai poh and roasted garlic. Simple yet packed with flavour!

明天，我们来做道香煎鱼贺新年！A fis

明天，我们来做道香煎鱼贺新年！A fish must be plated during the CNY, don't you agree?

🔎 Full Recipe @ www.nanyangkitchen.co

分量：4-5人份
准备时间：10分钟
煮时：25分钟

材料 A：
600 克石斑鱼/ 任何鱼类
少许盐
适量油

材料 B：
50克甜菜脯（洗去盐份）
6 辨蒜头（去衣剁末）
少许香菜
适量酱油

做法：
1. 热锅下油, 加入少许盐，拌匀待至油滚
2. 把鱼加入锅里，文火煎至两面金黄，沥油出锅
3. 另外一个锅，加入甜菜脯，文火煸香
4. 加入油和蒜头末，炒匀爆至蒜头末变金黄色
5. 菜脯蒜头末沥油出锅, 加在鱼上
6. 加入蒜油和少许酱油
7. 洒上香菜做装饰，趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨

我家的姜芽鸭主要调味料是豆酱酱油和蚝油而已，很简单的味道。要加五香粉或料酒的，你煮时可以随自己自行加入，都好吃。This recipe is seasoned with mainly taucu, soy sauce and oyster sauce and it is simple yet flavourful! For an extra twist, you can season it with five-spice powder or Shaoxing wine too.

明天，我们来做道客家菜姜芽鸭，有人喜欢吃吗？Have you tried this yummy Hakka cuisine?

🔎 Full Recipe @ www.nanyangkitchen.co

分量：4-5人份
准备时间：15分钟
煮时：55分钟

材料A：
1 公斤/ 半只番鸭（去细毛洗净）
100克嫩姜（去皮切片）
1粒火蒜（拍扁去衣）

材料B：
1茶匙豆酱
1汤匙蚝油
2汤匙酱油
1茶匙黑酱油
少许糖
少许盐
700毫升水（盖过鸭）
2汤匙油

准备功夫：
1. 准备一锅水，加入5片姜和鸭肉，汆烫鸭肉。鸭肉出锅，洗净沥水待用

做法：
1. 热锅，加入姜片，煸香
2. 加入油和火蒜，炒匀爆香
3. 加入和鸭肉，拌炒至鸭肉变微焦
4. 加入水，酱油，蚝油，豆酱和糖，炒匀煮滚
5. 盖上，转慢火煮45分钟或至鸭肉变软
6. 起盖，加盐，转大火，炒匀收汁
7. 熄火出锅，趁热享用

⚠️ 转载食谱请注明食谱来自南洋小厨

猪手会是比猪脚多肉，所以买得到猪手的就用猪手煮这菜，更到味好吃！The front pig's trotter has a good ratio of meat and collagen, whereas hind trotters are tougher and more muscular. Therefore, we suggest picking the front pig's trotter for this CNY dish.

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