美味情缘

美味情缘

Tuesday, 20 August 2013

甜豆炒花枝 Stir Fried Squid with Snow Pea


Today, for me is not a good  day. After wake up, before sending my kids to school, 
i receive a call from my mum. Asking me to send my father to see doctor.


This two day he feel that he cant swallow and eat something like rice or porridge.
Last night i already ask him to see doctor but he done want, so this morning my mum persuit him to go.
After talking to the doctor, the doctor also curious on what he say. 
Just give him some antibiotic and some vitamin. If still the same will advise to go to hospital for fully checking.
After taking the medicine, we found that the medicine will somehow come out from his nose.
The medicine can't fully swallow in. Oh..... no.... 

To night we bring to another clinic and this doctor write us a letter and recommended us to the Emergency Wad. But we will send him to hospital tomorrow morning, cause my brother will come back from kk and can take care of him if he admit to the wad. What i hope is, this is not a serious sickness. 

After today i will be very very busy and will less for blogging, until all go smooth. If i have time i will come to my blogging, i feel free when i am blogging and chat with you all are very happy and i like this very much. 


Recipe adapted from : Seafood Selections Cook Book 百变海鲜

材料 Ingredients :

200 克 墨鱼         200 g Squid
100 克 甜豆          100 g Snow peas
15 克 生姜(切片)     15 g Ginger (sliced)
1/2 茶匙 蒜蓉          1/2 tsp chopped ginger

调味料 Seasoning :

1 茶匙 蚝油          1 tsp oyster sauce
1/2 茶匙 盐          1/2 tsp salt
1 茶匙 绍兴酒          1 tsp shaoxing wine
2 汤匙 水          2 tbsp water

1/2 茶匙 粟粉水          1/2 tsp cornflour solution

做法 :

1.     墨鱼洗净,由里面以斜刀切交叉花纹,再切小片,
倒入沸水中烫卷,取出滤干备用。
Rinse squids, slash crisscross pattern on surface and dice. 
Scald into boiling water until flower shape is formed. Dish and drain, set aside.

2.     烧热锅下 1 汤匙油,炒香蒜蓉和姜片,加入墨鱼,
甜豆和调味料炒熟后下芡汁即可上碟。
Heat up wok with 1 tbsp of oil, stir-fry chopped garlic and ginger till fragrant, add in squids, snow peas and seasoning. Bring to cook and pour in thickening as well.



This post is also linked to Cook-Your-Books #3 hosted by Joyce of Kitchen Flavours.

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