$80三餸一湯 田雞公補身
日日有人無工做，有工做都心驚驚，唔知幾時炒到自己，一個慳字唔少得！嘉咸街市節玩20蚊一[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FCDC.gif[/img]，在街市真慳實戰廿多年的Do Do 姐，亦為我哋用80蚊煮齊三[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FCDC.gif[/img]一湯，保證豐富有營養！「食田雞公啦，好補身，食咗唔怕捱！」記者：廖秀娟
攝影：楊錦文
菜譜及示範：張靜芬Do Do （烹飪導師、食譜作家及美容師）
今日煮腦 12:30pm
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張靜芬Do Do
（烹飪導師、食譜作家及美容師）
入廚三十多年，具專業烹飪導師證書，現職再培訓局烹飪課程導師，著作有《真空煲滋味湯》。
菜式：薑茸涼拌青豆角
乾炒梅菜豬肉
南瓜蒸田雞
天山雪蓮清潤茶
南瓜蒸田雞製作難度：★★☆☆☆
時間：40分鐘
Do Do 話田雞是溫性補品，營養好豐富，慳家日子有佢可以慳唔少補品錢。街市檔主會[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FA65.gif[/img]埋，回家洗乾淨切件蒸南瓜，簡單快手又抵食。
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田雞公下巴有兩條橫黑紋
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田雞[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FBB9.gif[/img]的肚腩很脹大
材料田雞公12[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FA40.gif[/img]、南瓜6[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FA40.gif[/img]、[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FC70.gif[/img]粒1湯匙
醃料：生抽/ 薑汁酒各1湯匙、鹽/ 糖各1/2茶匙、蠔油/ 生粉各1茶匙、麻油/ 胡椒粉各少許
做法1.南瓜切件。醃料全部拌勻。
2.田雞洗淨去內臟，斬件去脊骨，以醃料醃30分鐘。
3.南瓜件放碟底，上放田雞件，隔水大火蒸8分鐘，撒上[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FC70.gif[/img]粒即可。
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貼士公的肉較甜美，[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FBB9.gif[/img]的較削。多吃有補虛、解毒、去水腫功能。
乾炒梅菜豬肉
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製作難度：★☆☆☆☆
時間：40分鐘
梅菜豬肉加少少指天椒與青椒炒，微辣加蠔油、麻油的芡汁乾炒，比蒸惹味得多，小改變大改善。
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材料惠州甜梅菜4[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FA40.gif[/img]、水[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/C862.gif[/img]肉4[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FA40.gif[/img]（切絲）、青椒1/2隻（切絲）、指天椒1隻、薑茸/ 蒜茸各1茶匙
調味料：蠔油1湯匙、糖1/2茶匙
醃肉料：生抽11/2茶匙、蠔油/ 生粉/ 水各1茶匙、麻油/ 胡椒粉各少許
做法1.指天椒切碎。梅菜浸15分鐘洗淨切粒，用白鑊中細火烘乾備用。
2.全部醃料先拌勻，倒入醃水[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/C862.gif[/img]肉半小時。
3.燒熱鑊下少許油，爆香薑茸，加入梅菜炒香盛起。
4.再起油鑊爆香肉絲、下蒜茸、指天椒碎，炒至肉絲熟透後加入青椒、梅菜和調味炒勻即可。
貼士
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水[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/C862.gif[/img]肉是豬大腿內側郁動得最多的肉，全瘦但唔韌，用以蒸炒皆宜。切指天椒前先用兩指按[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FB6B.gif[/img]辣椒，辣椒籽甩掉在椒殼，切掉椒椗，一Fing 辣椒籽便甩出來，手指不會掂到辣椒籽，切完手不辣。
翻叮之選
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傳統的梅菜蒸豬肉好多汁，用乾炒的方法，梅菜味更突出。用以撈荷、做三文治或粢飯餡料皆可。今日配稻庭烏冬，冷熱食都得。
薑茸涼拌青豆角製作難度：★☆☆☆☆
時間：15分鐘
豆角本來淡味，但以更濃味的黑芝麻油及烘乾的薑茸涼拌，味道即時提升不少，簡簡單單的惹味頭盤，平日快做當加[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FCDC.gif[/img]都好。
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材料青豆角8[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FA40.gif[/img]，薑茸3湯匙
調味料：鹽適量、黑芝麻油2湯匙、雞粉1茶匙
做法1.青豆角原條大火[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/C873.gif[/img]水分半鐘，過冷河後再浸凍滾水，隔去水份備用。
2.薑茸用中細火白鑊烘乾，盛起加入調味內拌勻備用。
3.青豆角切段，加入調味料拌勻即成，雪凍食亦可。
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貼士青豆角原條[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/C873.gif[/img]水後才切段，水溶性纖維保存得更多，亦可減少豆味流失！
天山雪蓮清潤茶製作難度：★☆☆☆☆
時間：1小時40分鐘
以為天山雪蓮貴不可攀，原來外表似番薯，肉質似雪梨，最重要價錢親民，當生果生食亦可，配紅蘿蔔及海玉竹煲茶，秋冬很清潤合時。
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材料天山雪蓮1/2斤、紅蘿蔔1/2斤、海玉竹2[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FA40.gif[/img]、水8杯
做法1.天山雪蓮及紅蘿蔔去皮切角、海玉竹洗淨待用。
2.全部材料凍水放入煲內，大火煲滾後轉用慢火煲11/2小時即成。
貼士天山雪蓮秋天最當造，有20多種胺基酸、鈣、鐵、鉀及硒等微量元素，可改善消化系統、降血脂及膽固醇。肉越黃越甜，越白越淡。
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網上重溫[url]http://cooking.appledaily.com[/url][url=http://static.apple.nextmedia.com/images/apple-photos/apple_sub/20081117/large/17ft22pnew.jpg][img]http://static.apple.nextmedia.com/images/apple-photos/apple_sub/20081117/large/17ft22pnew.jpg[/img][/url]
回復1# 瘋之子的帖子
田雞既話出街食煲仔飯都會既...但話要買返屋企自己整既話就一定唔會咯....一次都未試過:smilies63:頁:
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