Thursday, April 10, 2014

Mommy Dearest 廚房 -- 雪菜炆火鴨

 
 
best eaten with 米粉或白粥

can use any meat that has fat, so the veggie will be smooth 
用白鑊煎乾啲洗同浸過的雪菜 
then use plenty of garlic to fry the meat to get the oil out 
put in the veggie and few pcs of rock sugar , add water and cook for half hour , bind with sweet potato starch at the end
at a glance



再來一道童年回憶菜餚。。。雪菜火鴨絲,如果我回香港,一定會食雪菜火鴨絲炆米㗎,這裡連雪菜都冇,這些係來探望我啲好朋友帶來的,好珍貴㗎!
 

7 comments:

  1. 呢個我哋都成日食架!

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  2. How are you my friend? 終於揾返你喇!

    好彩我边有雪菜啫...等我又跟你試整吓先至得!

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    Replies
    1. HI, how are you my dear friend... so happy to hear from you. How are your two darlings? Do keep in touch !

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  3. 我d雪菜,榨菜都係靠朋友救濟。雪菜還好,真係缺貨都會自己做d類似嘅膺品,但榨菜就真係冇辦法做假。

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