芥菜點煮唔易黃

[yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p><b>甘口芥菜既當造,又可於炎夏提升食慾。不過點煮先會熟得黎翠綠,唔會黃到謝晒皮呢?</b></p>
<p><b>等倪康健師傅以他的時令菜「乾蔥鮮竹撈芥菜」</b><strong><span style="font-size: 12.16px; line-height: 1.3em;">為例</span></strong><b style="font-size: 12.16px; line-height: 1.3em;">,教大家烹調小貼士啦!</b></p>{/content}[/wgt_tinymce_editor][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="font-size:16px"><span style="color:#FF8C00"><strong>貼士一:</strong></span></span><br />
不如先從揀菜開始。<span style="font-size:14px"><strong>選購芹菜應挑選梗短而粗壯,菜葉顏色翠綠的。</strong></span><br />
煮時把芥菜洗淨,去頭尾,斜切成段,然後倒進鍋內烚至軟身,略加鹽調味。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/cookingtips/hyatt/hyatt4_r.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="font-size:16px"><span style="color:#FF8C00"><strong>貼士二:</strong></span></span><br />
記緊要控制火候及時間,<span style="font-size:14px"><strong>芥菜其實容易變黃,故此煮的時候,不需蓋上鍋蓋,避免煮至爛熟。</strong></span><br />
烚腐竹時,不要把它與芥菜同時放在鍋內煮,因為食材烹飪時間不一。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>最後將乾蔥下鑊油炸,先以中大火邊炸邊翻動,放入少許鹽,讓乾蔥爆出香味。待油溫穩定時轉成小火,炸至表皮酥脆金黃便要趕快取出,否則很快變黑。上碟時淋上豉油及熟油,乾蔥鮮竹撈芥菜大功告成。</p>

<p>&nbsp;</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="2/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="font-size:14px"><strong>倪康健師傅</strong></span><br />
香港沙田凱悅酒店沙田18主廚,擁有超過30年餐飲經驗,擅長烹調廣東及北方地道菜式。曾到台灣、上海、武漢及澳門等地擔任中<span style="line-height:1.6em">菜主廚,因而精通不同菜系的精髓。最難忘是到日本為飲食集團開設當地第一間分店,並於5年間教導一眾日本廚師烹調正宗廣東</span><span style="line-height:1.6em">菜餚。</span></p>
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<p>更多芥菜食譜:<span style="text-decoration: underline;"><strong><a href="index.php/component/finder/search?q=%E8%8A%A5%E8%8F%9C">鹹魚頭芥菜豆腐湯、黑豚肉炒芥蘭頭、厚菇大芥菜</a></strong></span></p>
<p>你或有興趣的煮食專題:<span style="text-decoration: underline;"><strong><a href="home-cooking/feature/1109-5%E6%AC%BE%E5%A4%8F%E6%97%A5%E9%BB%91%E8%B1%86%E6%B9%AF-%E6%B8%85%E7%86%B1%E5%AE%89%E7%A5%9E-recipes.html">5款夏日黑豆湯 清熱安神</a></strong></span></p>
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