小菜
由 CookWhatHK0 次收藏
蝦滑肥牛響鈴卷以響鈴包住肥牛及蝦滑，再與番茄同燜，淋上茄汁蠔油醬，惹味送飯。
響鈴浸溫水軟化，攤平後鋪上肥牛，再鋪上蝦滑，向內捲起。
Soak the bean curd skin rolls in warm water to soften, lay them flat, top with sliced beef and then shrimp paste, and roll them up inward.
番茄冷凍後底部𠝹十字，放入熱水浸泡，去皮後切塊。
Chill the tomatoes, score a cross on the bottom, soak in hot water, then peel and cut into pieces.
將生抽、蠔油、茄汁、鹽、糖、生粉、水攪拌均勻作醬汁備用。
Stir together the light soy sauce, oyster sauce, ketchup, salt, sugar, cornstarch and water into a sauce and set aside.
燒熱油鑊，倒入番茄炒至軟化出汁。放入響鈴卷並倒入醬汁，蓋鍋燜煮 8 分鐘。上碟後撒上蔥花。
Heat oil in a wok, add the tomatoes and stir-fry until softened and juicy. Add the rolls, pour in the sauce, cover and braise for 8 minutes. Plate and sprinkle with chopped spring onion.
