小编语:你还在炒豆角吗?炎炎夏日,餐桌上来一盘炒豆角,清脆爽口,非常下饭。但是,老吃同一种菜色也挺腻味,今天我们来学“豆角两吃”的食谱,而且是港式家常菜,还增加了叉烧风味,非常好吃!
青豆角洋葱炒叉烧
![](https://i.epochtimes.com/assets/uploads/2024/06/id14277900-10-450x338.jpg)
材料:
青豆角1磅
紫洋葱1/2个
叉烧8oz
红萝卜2oz
姜、蒜蓉少许
调味:
鸡汤1/3杯
生抽1又1/2汤匙
糖1/2茶匙
胡椒粉、麻油少许
粟粉水2汤匙
![](https://i.epochtimes.com/assets/uploads/2024/06/id14277902-1-450x253.jpg)
作法:
1. 豆角切除头尾后再切段。
![](https://i.epochtimes.com/assets/uploads/2024/06/id14277903-2-450x338.jpg)
2. 豆角洗干净用沸水烫过,备用。
![](https://i.epochtimes.com/assets/uploads/2024/06/id14277904-3-450x253.jpg)
3. 洋葱、红萝卜和叉烧等全部切丝备用。
![](https://i.epochtimes.com/assets/uploads/2024/06/id14277894-4-450x253.jpg)
4. 热锅下油,先把叉烧丝炒香后盛出。
![](https://i.epochtimes.com/assets/uploads/2024/06/id14277895-5-450x338.jpg)
5. 爆香姜、蒜蓉、洋葱,放入红萝卜。
![](https://i.epochtimes.com/assets/uploads/2024/06/id14277896-6-450x253.jpg)
6. 放回豆角和叉烧翻炒。
![](https://i.epochtimes.com/assets/uploads/2024/06/id14277897-7-450x338.jpg)
7. 倒入调味汁液兜匀便可上碟。
![](https://i.epochtimes.com/assets/uploads/2024/06/id14277898-8-450x338.jpg)
豆角叉烧煎蛋
材料:
豆角叉烧适量(上面食谱所做的豆角叉烧)
鸡蛋6个
盐少许
胡椒粉少许
![](https://i.epochtimes.com/assets/uploads/2024/06/id14277884-11-450x338.jpg)
工具:
八吋小不沾锅
作法:
1. 取出适量的豆角叉烧,切粒后备用。
![](https://i.epochtimes.com/assets/uploads/2024/06/id14277885-12-450x253.jpg)
2. 鸡蛋打散后加入少许盐和胡椒粉。
![](https://i.epochtimes.com/assets/uploads/2024/06/id14277886-13-450x338.jpg)
3. 将豆角叉烧粒加入蛋液中,拌匀备用。
![](https://i.epochtimes.com/assets/uploads/2024/06/id14277891-14-450x253.jpg)
4. 热锅下少许油,放入一小份蛋液材料,中火煎至底部凝固。
![](https://i.epochtimes.com/assets/uploads/2024/06/id14277892-15-450x282.jpg)
5. 用锅铲把蛋翻半后成半月形,再两边煎香便可。◇
![](https://i.epochtimes.com/assets/uploads/2024/06/id14277893-16-450x338.jpg)
经历:
1.掌厨经验已超过四十年
2.曾任美心饮食集团日本首间中菜旗舰店副主厨
3.曾任海城酒楼(Ocean City)主厨
4.作为特邀嘉宾参与著名烹饪节目主持人甄文达的《Yan Can Cook》
5.曾任美国富商George Bowles 御用厨师
责任编辑:李伊芙