Hot and Spicy Enoki with Chinese Baby Cabbage

蒜蓉香辣金针菇娃娃菜-1

|开胃小菜- 蒜蓉香辣金针菇娃娃菜|

今天的晚餐有点小刺激,吃后真的会飙汗,不过却让人越吃越容易上瘾的一种味觉😉吃不得辣的朋友就减少辣椒的份量,还是可以吃个过瘾~

[食材/ Ingredients ]
娃娃菜- 1包(3颗)
Chinese baby cabbage – 1 pack (3pcs)

金针菇- 1包
Enoki (thin white mushrooms) – 1 pack

红色小辣椒- 3根
Red chili peppers – 3 pcs

蒜蓉- 适量
Chopped garlic – little amount

奶油- 1汤匙
Butter – 1Tbsp

[调味料 / Seasoning]
适量的盐巴,3-4汤匙的酱油,适量的水
some salt, 3-4 Tbsp of soy sauce, some water

蒜蓉香辣金针菇娃娃菜-2

[做法/ Steps]

1)准备一锅热开水,加入盐巴,把娃娃菜汆烫至熟。
*起锅后,泡冷水降温以免蔬菜继续受热。

Prepare a pot of hot water, add some salt, blanch the baby cabbage into hot boiling water. Drain well.

* Quickly dipped the vegetables into cold water to prevent over-blanching.

2)奶油放入锅里,开中小火,把金针菇放入锅内炒至软。
Open medium small flame, put in the butter and stir fry the enoki until cooked and soft.

3)酱汁:倒入1汤匙的油,把蒜蓉和辣椒炒香,倒入适量的水和酱油,把所有的材料炒至香气。
*吃不得辣的朋友,建议使用一根小辣椒即可。
*蒜蓉释放辛辣的风味,所以适量就好~

To make the sauce : pour in 1 Tbsp of oil, saute the chopped garlic and chili pepper until fragrant.Then pour in some water and soya sauce, mix evenly and cook until aroma.
*for those who can’t take too spicy flavor, recommend to put 1pc of red chili pepper enough.
*chopped garlic will bring out spicy aromatic flavor base.So, just add some to have little taste of dish.

4)摆盘:先把汆烫后的娃娃平铺在盘里,接着把奶油香的金针菇放在娃娃菜的表层。最后淋上蒜蓉辣椒酱汁即可上桌!
Garnish : Place the baby cabbage on the bottom. The 2nd layer top with the butter flavor of enoki and drizzle the red chili sauce. Done !

P/s: 我和邹先生一向来都吃不得辣。所以,配方里的辣味程度已经是我们俩的极限(快喷火了🔥)邹先生还补充一句说是要谋杀亲夫吗?哈哈😆😆😆

I and my hubby are not used to eat spicy food. So,the hot and spicy level of this dish is already out of our limit (almost split fire!) He jokingly added you’re going to kill me! Lol😄 …

Hope you enjoy =)

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