Ingredient and Portion
Fresh Lily Stir-fry With Sugar-snap Pea And Fish Cakes Recipe 金花炒鱼茸食谱
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Vegetables and some fish cakes will turn into a beautifully good dish that makes your life simple. Try this fresh lily stir-fry with sugar-snap pea and fish cakes recipe today.
蒸鱼吃到腻了吗？可以试一试这道金花炒鱼茸食谱，将鱼胶弄成大小适中的形状就开始炸。配上其他蔬菜让味道更加美味。
蒸鱼吃到腻了吗？可以试一试这道金花炒鱼茸食谱，将鱼胶弄成大小适中的形状就开始炸。配上其他蔬菜让味道更加美味。
Ingredients A: / 材料A:
100 fresh lily / 100克 鲜金针花
100g sugar-snap peas / 100克 甜豆
30g carrot (sliced) / 30克 红萝卜（切片）
1 tsp chopped garlic / 1小匙 蒜茸
1 tbsp “Shaoxing” wine / 1大匙 绍兴酒
3 tbsp water / 3大匙 清水
Ingredients B: / 材料B:
100g fish paste / 100克 鱼胶
1 tsp chopped garlic / 1小匙 蒜茸
1 tsp chopped coriander / 1小匙 芫荽末
1 tsp chopped red chilli / 1小匙 红辣椒末
1 tsp chopped spring onion / 1小匙 葱花
1 tsp corn flour / 1小匙 粟粉
100 fresh lily / 100克 鲜金针花
100g sugar-snap peas / 100克 甜豆
30g carrot (sliced) / 30克 红萝卜（切片）
1 tsp chopped garlic / 1小匙 蒜茸
1 tbsp “Shaoxing” wine / 1大匙 绍兴酒
3 tbsp water / 3大匙 清水
Ingredients B: / 材料B:
100g fish paste / 100克 鱼胶
1 tsp chopped garlic / 1小匙 蒜茸
1 tsp chopped coriander / 1小匙 芫荽末
1 tsp chopped red chilli / 1小匙 红辣椒末
1 tsp chopped spring onion / 1小匙 葱花
1 tsp corn flour / 1小匙 粟粉
Seasoning
Seasoning: / 调味料：
1/2 tbsp light soy sauce / 1/2大匙 酱油
1/2 tsp sugar / 1/2小匙 糖
1/2 tsp pepper / 1/2小匙 胡椒粉
1/4 tsp monosodium glutamate / 1/4小匙 味粉
1/2 tbsp light soy sauce / 1/2大匙 酱油
1/2 tsp sugar / 1/2小匙 糖
1/2 tsp pepper / 1/2小匙 胡椒粉
1/4 tsp monosodium glutamate / 1/4小匙 味粉
Method
1. To make fish cakes, combine all ingredients (B), mix until sticky, spoon a little mixture in hot oil and deep-fry over high heat until cooked and golden in colour. Dish up, drained and ready to cook. 准备鱼茸：将所有材料B搅拌均匀，打起胶 质。用小匙将适量鱼茸放入热油里以大火炸 熟呈金黄色，捞起，沥油，备用。
2. Leave 1 tbsp hot oil in wok to saut6 garlic over low heat until fragrant. Add the fried fish cakes, fresh lily and carrot, stir-fry briskly over high heat until well combined.
镬里留1大匙热油，以慢火爆香蒜茸，加入 鱼茸、金针花及红萝卜，改用大火翻炒片刻
3. Add in water and seasoning, keep stirring until the sauce is almost thick. Next, scatter the "Shaoxing" wine, serve at once.
加入清水和调味料，快速翻炒至收汁，撒 上绍兴酒，即可上桌。
2. Leave 1 tbsp hot oil in wok to saut6 garlic over low heat until fragrant. Add the fried fish cakes, fresh lily and carrot, stir-fry briskly over high heat until well combined.
镬里留1大匙热油，以慢火爆香蒜茸，加入 鱼茸、金针花及红萝卜，改用大火翻炒片刻
3. Add in water and seasoning, keep stirring until the sauce is almost thick. Next, scatter the "Shaoxing" wine, serve at once.
加入清水和调味料，快速翻炒至收汁，撒 上绍兴酒，即可上桌。
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