🟢材料:
蔥 1把
薑 1大塊
鹽 適量
油 適量
🟢做法:
1️⃣ 蔥洗淨晾乾水,切碎。
2️⃣ 薑洗淨去皮,切碎♦或磨碎,搾出薑汁,剩下的老纖維不要。
3️⃣ 將切碎的薑和蔥放入碗中,加入適量鹽,拌勻。
4️⃣ 小鍋燒熱油,灒入薑蔥內拌勻。
📌竅門:
♦薑切幼粒比磨碎更好, 如要磨碎,須把薑汁擠出。
♦薑蔥比例適宜3:7,即3份薑7份蔥,亦可根據個人口味而調節。
🟢Ingredients:
Scallions (spring onions) - 1 bunch
Ginger - 1 large piece
Salt - as needed
Oil - as needed
🟢Steps:
1️⃣ Wash and dry the scallions, then chop them finely.
2️⃣ Wash and peel the ginger, then chop♦ or grind it finely. Squeeze out the ginger juice and discard the fibrous solids.
3️⃣ Mix the ginger and scallions together in a bowl and add salt to taste.
4️⃣ Heat oil in a small pan, then pour it over the ginger scallion mixture and mix well.
📌Tips:
♦Chopping the ginger into small pieces works better than grinding it, but if you choose to grind it, make sure to squeeze out the juice.
♦The recommended ginger-to-scallion ratio is 3:7 (3 parts ginger to 7 parts scallion), but you can adjust this to your personal taste.
Note: In Cantonese cuisine, this sauce is commonly used as a dipping sauce for poached chicken.
/ @oeliving ❤️請訂閱本台第二頻道 《好易生活頻道 oe living》
網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。 / 1885999698348679
Негізгі бет 食白切雞的 《薑蓉》做法和竅門
Пікірлер