Home dish
by CookWhatHK0 saved
HK-Style Broccoli Stir-Fried with Scallops blanches broccoli and scallops, then tosses them in a garlicky chicken stock finished with Shaoxing wine.
Cut the broccoli into small florets and wash clean in salted water.
將西蘭花切成小朵，再用鹽水浸泡並清洗乾淨。
Thaw the scallops the night before, rinse clean with water, and pat dry with kitchen paper. Blanch in hot water for about one minute, remove and set aside.
帶子需要提前一晚從冰櫃取出解凍。解凍後，用清水沖洗乾淨，再用廚房紙巾輕輕印乾水分。將帶子放入熱水中浸泡大約一分鐘，隨後撈起並放在一旁備用。
Using the same pot of water, bring to a boil, add a little oil and salt, then add the broccoli and blanch for two to three minutes. Drain and set aside.
用回剛才浸泡帶子的那鍋水，將水煮沸。加入少許食油和鹽，再放入西蘭花，稍微煮兩到三分鐘。煮好後，瀝乾水分，同樣放在一旁備用。
Heat oil in a wok, stir-fry the minced garlic until fragrant, add the broccoli and toss well, add salt, stir-fry until slightly dry, then add the chicken stock and scallops. Add the Shaoxing wine along the edge of the wok, cook briefly and serve.
現在，燒熱炒鍋，加入適量食油，爆香蒜蓉。接著放入西蘭花，翻炒均勻，再加入鹽調味，繼續拌炒至西蘭花略為收乾水分。然後，倒入雞湯和之前準備好的帶子。最後，沿著鍋邊淋入紹興酒，稍微煮一下就可以上碟了。 贴士 您可以參考此影片了解更多烹飪細節：https://youtu.be/-wH0TvvkPQ4
