炒菜翠綠法

炒菜要翠綠,不能單純要求猛火快炒,因為不是人人有高火力的爐頭,也不是個個掌握得到,用我這個方法炒菜,簡單易上手,而且適合煮任何爐頭或不同類型的菜,也可以用於水煮,焗爐烤焗,可以話是最簡單而且最翠綠的煮菜方法

Video: https://youtu.be/L0gjr2bE_D4

4人材料
500g 西蘭花冠1-2瓣 蒜頭
100ml 熱水

調味
1 tsp 糖
0.5 tsp 鹽
0.5 tsp 雞粉(非必要)

做法[詳細步驟請看短片]
Video: https://youtu.be/L0gjr2bE_D4
1 西蘭花洗乾淨,隔乾水
2 鑊加入1茶匙油用中大火燒熱,加入蒜頭爆香
3 加入西蘭花和糖先炒勻,加入熱水,蓋好鑊蓋,煮2-3分鐘
4 加入鹽和雞粉調味即可

提示
1 此做法適合煮任何類型的菜,也可以用於水煮,焗爐烤焗
2 但唔同菜類,烹調時間會有不同,例如生菜需要短時間煮好,芥蘭要長時間煮,通菜必須要先煮菜梗後煮葉

Ingredient for 4
500g broccoli florets
1-2 cloves garlic
100ml hot water

Seasoning
1 tsp sugar
0.5 tsp salt
0.5 tsp chicken powder (optional)

Steps [see the video for detailed steps]
Video: https://youtu.be/L0gjr2bE_D4
1 Wash the broccoli and drain it well
2 Add 1 teaspoon of oil to pan. Heat over medium-high heat. Add garlic and saute until golden
3 Add broccoli and sugar. Stir well and add hot water. Cover the pan and cook for 2-3 minutes
4 Add salt and chicken powder to taste

Notes
1 This method is suitable for cooking any type of vegetable. It can also be used for poaching or baking in the oven
2 However, the cooking time is different for the different vegetable. For example, lettuce needs a short cooking time. While kale needs to be cooked for a longer time. For water spinach, the stalks must be cooked before the leaves

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