干貝焗菜花是一道菜品，屬於家常菜。主料是菜花、干貝，配料是紅辣椒等，調料為鹽等，主要通過燴制的做法而成。
基本介紹
- 中文名：干貝焗菜花
- 主要食材：菜花，紅辣椒
- 調料：鹽、料酒、雞精、油
- 工藝：煸
中文介紹,英文解說,
中文介紹
原料：菜花、蘆筍、紅辣椒、干貝。調料：鹽、料酒、雞精、油。
做法：
1、將干貝洗淨放入碗中加清水、薑片、上屜整20分鐘；
2、菜花改刀成大朵，蘆筍去硬皮切段，紅辣椒切絲；
3、菜花蘆筍分別飛水撈出；
4、鍋內放油煸香蔥花、薑末放入干貝，煸香投入料酒菜花加清湯、鹽、雞精煮到透深用水澱粉勾薄芡。
小貼士：
菜花被焗的深透，軟糯，滲進了干貝的味道，干貝彈牙，一絲一絲的很有嚼頭，比鮮貝更有味道和嚼頭。對於美腿是一項長期的美容事業，相信只要堅持擁有一雙美腿絕對不是夢想。
英文解說
Ingredients: cauliflower, asparagus, red pepper, scallops. Seasoning: salt, cooking wine, chicken, oil.
Practice:
1, washed in a bowl, add the scallops, water, ginger, whole 20 minutes on the drawer;
2, cauliflower knife into big flowers change, Peel asparagus to the hard segment, red pepper strips;
3, Water Drain cauliflower asparagus fly, respectively;
4, oil drain pan stir chives flower, ginger root into the scallops, stir into wine cauliflower Hong add broth, salt, cooked chicken into thin hook through the deep water thickening starch.
5, decorative plate and serve with asparagus, red pepper, oyster sauce, can squeeze a little fresh Sato.
Tips:
Baked cauliflower was the deep, Ruannuo, penetrated the taste of scallops, scallop shells teeth, thread by thread the very first chew, taste and chew more than the scallop head. For the legs is a long term beauty business, I believe that if we continue to have a pair of legs is definitely not a dream.
