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凤梨烟肉炒椰菜花饭

  • Difficulty Level: 3
  • Serves Serves:
  • Preparation

    15mins

  • Cooking

    10mins

What you’ll need

Made with
Lee Kum Kee products

How to make it

  1. 芋头隔水蒸40分钟压成芋蓉,加入荔蓉调味料拌匀,再搓成每粒3 安士的圆状备用。

  2. 南瓜肉切小件隔水蒸20分钟用搅拌机搅成糊状,加入调味料煮成汤

  3. 滚开水把菠菜苗灼熟沥水,再用圆型模具套成圆形放在碟中。

  4. 烧热油把荔蓉炸成金黄色,再放在菜苗上,在旁边淋上汤汁,撒上杞子即可。