1步！減少帶子出水
<p style="text-align: center;"><strong>可惜鮮帶子煮起黎好易出水，連帶影響整道菜嘅口感同味道。</strong></p>
<p style="text-align: center;"><strong>減少帶子出水嘅方法，真係一步咁易！</strong></p>
<p style="text-align: center;"><strong>送多個甜椒牛肝菌炒帶子食譜俾大家，睇到最底，仲有好多烹飪小貼士。</strong></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:18px"><span style="color:#FF8C00"><strong>甜椒牛肝菌炒帶子</strong></span></span></p>
<p><span style="font-size:14px"><strong><span style="color:#FF8C00">材料：</span></strong></span><br />
急凍帶子 150克<br />
乾牛肝菌 30克<br />
蜜糖豆 100克<br />
紅、黃甜椒 各1/2個（切件）<br />
蒜茸、乾葱茸 各2茶匙<br />
薑 4片<br />
紹酒 1茶匙</p>
<p> </p>
<p><span style="font-size:14px"><span style="color:#FF8C00"><strong>粟粉水：</strong></span></span><br />
粟粉 1茶匙<br />
水 1湯匙<br />
＊拌勻</p>
<p> </p>
<p><span style="font-size:14px"><span style="color:#FF8C00"><strong>調味料：</strong></span></span><br />
浸泡牛肝菌水 2湯匙<br />
鹽 1/2茶匙<br />
糖 1茶匙<br />
生抽 1茶匙<br />
麻油 少許<br />
胡椒粉 少許</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/catherine/scallop/scallop1.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:14px"><span style="color:#FF8C00"><strong>預備：</strong></span></span><br />
1. 帶子放於雪櫃下層自然解凍，飛水，橫切成一半，下醃料拌勻。<br />
2. 蜜糖豆撕去粗蒂及硬筋，飛水，過冷河。<br />
3. 牛肝菌用少許水浸數分鐘，去掉砂粒，再用水1/4杯浸半小時，擠乾水分，浸牛肝菌水留用。</p>
<p> </p>
<p><span style="color:#FF8C00"><span style="font-size:14px"><strong>做法：</strong></span></span><br />
1.燒熱適量油，下帶子略泡，盛起。<br />
2.鑊內餘下少許油，下蒜茸、乾葱茸及薑片爆香，加入牛肝菌、紅黃甜椒略炒，灒酒，下調味料加蓋焗煮3分鐘。<br />
3.拌入蜜糖豆炒煮，最後下帶子炒勻，傾入適量粟粉水埋獻即可。</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><span style="font-size:16px"><span style="color:#800080"><strong>帶子防出水秘技：</strong></span></span><br />
<span style="font-size:14px">將帶子徹底解凍，略飛水盛起；而且兜炒時動作快捷，別過火，以免帶子變韌及縮小。</span></p>
<p> </p>
<p><span style="color:#800080"><span style="font-size:14px"><strong>更多實用貼士：</strong></span></span></p>
<ul>
<li>帶子泡油後，以免炒煮時分泌水分。</li>
<li>甚麼是牛肝菌？牛肝菌是歐洲常見的菇菌，肉質肥厚，香氣豐足。在香港一般很難購買新鮮的牛肝菌，乾品於超市有售。</li>
<li>牛肝菌濃郁的香氣留在水內，丟掉有點可惜，一併用作調味，能提升整道餸的味道。</li>
</ul>
{/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/catherine/scallop/cover_scallop.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<p>食譜及貼士提供：<span style="text-decoration: underline;"><strong><a href="http://bit.ly/1TR1mGB">Winnie姐《冰鮮。惹味煮》</a></strong></span></p>{/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"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p> </p>
<p>你或有興趣的「煮」題：</p>
<p><span style="text-decoration: underline;"><strong><a href="video/chinese/1158-gi-gi%E5%A7%90%E6%95%99%E6%95%B4-%E6%B2%99%E8%91%9B%E9%AE%AE%E8%9D%A6%E7%82%B8%E9%9B%B2%E5%90%9E-recipes-%E9%A3%9F%E8%AD%9C.html">Gi Gi姐教整 沙葛鮮蝦炸雲吞</a></strong></span></p>
<p><span style="text-decoration: underline;"><strong><a href="home-cooking/tips/1098-2%E5%80%8B%E6%AD%A5%E9%A9%9F-%E7%85%B2%E5%87%BA%E9%AE%AE%E7%94%9C%E6%BF%83%E6%B9%AF-cookingtips.html">2個步驟 煲出鮮甜濃湯</a></strong></span></p>
<p><strong><span style="text-decoration: underline;"><a href="home-cooking/tips/1077-%E7%87%9C%E6%BB%91%E9%9B%9E%E9%9B%B6%E5%A4%B1%E6%95%972%E5%A4%A7%E8%B2%BC%E5%A3%AB-cookingtips.html">燜滑雞零失敗2大貼士</a></span></strong></p>
<p> </p>
<p> </p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row]
2016/6/6 06:06:39
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