菜尾与肉干炒饭 |
团圆晚饭的其中一道菜是烤乳猪, 吃到最后剩下头部没人敢吃,所以就打包回家, 煮这菜尾时就刚好可以派上用场。 |
菜尾
材料:
菜尾 1.8公斤(焖猪手、烧乳猪头和东坡肉)
芥菜 1公斤(切段)
红萝卜 1条(切块状)
亚参片 8片
干辣椒 10条
姜 4片
香茅 2支
罗望子果肉 50克 (加入1/2杯温水浸泡,过滤取汁去渣)
蒜头 1整颗(剥去外衣)
水 2公升
做法:
1. 除了芥菜,将所有材料放入一个汤锅里,以大火煮至滚,然后转至小火煮30分钟。
2. 把芥菜加入,以中小火煮20分钟或至蔬菜变软即可。乘热配与白饭一起食用。
Chai Buey
1.8 kg leftover meat (braised pork trotter, roasted suckling pig's head and Dong Po Pork)
1 kg mustard green, cut into pieces
1 carrot, cut into chunks
8 pieces assam gelugor
10 dried chilies, soaked in water for 15 minutes and then cut into pieces
4 slices ginger
2 stalks lemongrass
50 g tamarind pulp, soaked in 1/2 cup of warm water, strain and discard the seeds
1 whole bulb garlic, peeled
2 litre water
Methods:
1. In a stockpot, combine all ingredients except mustard green, Bring to a boil over high heat, then turn to low heat and simmer for 30 minutes.
2. Add mustard green and cook over medium low heat for about 20 minutes or until the vegetables are soften. Serve hot with steamed white rice.
这菜尾每年新年都会弄一次来吃,但是自从我们和家公分开住之后,就没在煮了。
ReplyDelete现在是在娘家才吃到了。
我最爱就是吃酸菜!我可以一个人吃很大很大碗哦。。嘻嘻。。*猛吞口水中*
ReplyDelete