榄菜肉末芦笋丁+XO酱鲜芦笋

angelinatan_cn

Diced Asparagus Pork In Olive-pickled Leaf Mustard / 榄菜肉末芦笋丁



芦笋可减肥！芦笋能提高人体的基础代谢，促进人体内热量的消耗，并有很强的脱水能力，因此，多吃新鲜芦笋能变得苗条。为此，我连吃了5天的芦笋 :lol:   :lol:  






橄榄菜是以橄榄果和芥菜为主原料,配以其它辅料,经腌制、熬煮加工而成的橄榄菜。关于创制乌橄榄菜，有这么个的民间传说：每年夏天，肆虐的台风刮过之后，橄榄林子里总会落下一地的橄榄花。橄榄花就是尚未成熟的青橄榄，这时距离秋冬的采摘期尚远，橄榄果个小色青肉嫩核稚，吃起来粘稠味涩。有一位巧媳妇，舍不得让橄榄花在地里烂掉，就拾了一篮回家熬煮。因为旧时每家每户都有一个咸菜瓮，瓮头总堆放着一些咸菜尾（叶），巧媳妇便将这些咸菜下脚料也取出来洗净切碎，放进生铁鼎（锅）里与橄榄花同煮。她的本意，只是将废物利用起来，留着以后慢慢食用。不想奇迹真的出现了，乌橄榄菜就此诞生了！








75 g Diced pork
250 g Bottom halves of asparagus stalks
1-2 tbsp Olive-pickled leaf mustard
2 clove Garlic, minced
1/2 tsp Ginger, shredded
1 tsp Jiafan rice wine
1 tsp Light soya sauce
1/3 tsp Chicken bouillon
Pinch of white pepper powder
1 tbsp Cooking oil
75克 肉丁
250克 芦笋尾段
1-2大勺 橄榄菜
2粒 蒜末
1/2小勺 姜丝
1小勺 加饭酒
1小勺 生抽酱油
1/3小勺 鸡精
1小撮 白胡椒粉
1大勺 食用油


1. Trim off the woodsy bottoms of the asparagus stalks and cut asparagus stalks in half. Reserve the spear parts for other use. Dice the lower portion of the asparagus.
将芦笋粗皮削去不用，然后切为两半，笋尖部分留作它用。尾部切成细丁状。

2. Heat the oil in a large heavy skillet,  when very hot, add in the meat and sprinkle in rice wine. Stir until the fat comes out and add in asparagus. Cook for 2-3 minutes. Add in soya sauce, pepper powder and chicken bouillon. Stir-fry over strong heat for a minute. Add in olive-pickled leaf mustard and toss until all ingredients are well coated with sauce.
不沾锅入油烧热，下姜蒜煸炒一会，调旺火，倒入肉丁煸炒，淋入料酒。待炒出油后，加入芦笋丁大火翻炒2-3分钟。加入生抽，胡椒粉和鸡精旺火爆炒1分钟。起锅前加入橄榄菜兜匀装盘即可。







从家里带来的唯一的一小罐香菇肉酱，打开后那个香呀，就上稀饭  :yum: 。。。这是厦门罐头厂的一个拳头产品哦。。。。怕被没收，不敢多带。。。  :twisted:





蒜荣生菜上来一大勺香菇肉酱。。。荤素都齐了


[ 本帖最后由 angelinatan_cn 于 2007-5-5 13:26 编辑 ]

angelinatan_cn

Stir-fried Asparagus In XO Sauce / XO酱鲜芦笋





XO sauce is a spicy seafood sauce, which showed up first in Hong Kong's pricier dining establishments in the 1980s. This delicious sauce is made from the finest ingredients such as dried scallop, dried shrimp, ham and red chill pepper, etc. XO sauce can now be found as a pre-made product on grocery stores shelves, produced by food companies like Lee Kum Kee and Amoy.
酱是一种鲜中带辣的海鲜酱。它最早出现于80年代香港的一些高级餐厅。主要是用瑶柱，虾米，辣椒和金华火腿等来泡制。现在一般超市都能买到李锦记和厦门淘大这两个牌子的XO酱。





250-300 g Asparagus
30 g Carrots, cut in desired pattern
1-2 tbsp Water
1 tbsp XO Sauce
1 clove Garlic, minced
1 tbsp Salad oil
Salt & Pepper to taste
250-300克　绿芦笋
30克 胡萝卜，切片
1-2大勺 水
1大勺　XO酱
1粒　蒜末
1/2根　葱段
1大勺 沙拉油
适量食盐和鸡精



1. Remove the tough skin from asparagus. Cut into 1-inch sections. Blanch for 1 minute, then remove. Plunge into cold water to cool. Drain.
削去芦笋的根部粗皮，冲洗后斜切成寸段备用。水烧开，入芦笋段焯1分钟左右。取出后放入凉水中。滤干。

2. Heat a nonstick skillet and oil until hot. Stir-fry the spring onions and garlic until fragrant. Add in asparagus sections, carrots and XO sauce and stir-fry briefly. Sprinkle in some water, continue stirring and season with salt, chicken powder to taste. Toss all together and serve.
不沾锅入油烧热，入葱蒜炒香后，放入芦笋，胡萝卜片和XO酱翻炒，略洒水继续翻炒。入少许食盐和鸡精调味，兜匀即可装盘。






外加一小碟豆豉小银鱼。。。 :wink:

zhuoredlefsen

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春风化雨

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HH2005

馋死我了 $支持$ $汗$

xiaobaigou

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camen

真的佩服，大师啊。$支持$ XO酱在亚洲店有卖的吗？

mlj_lilie

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pangpang55

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fensterglas

看着口水直流啊