[{"@context":"https://schema.org","@type":"Article","headline":"家庭小菜｜蕎菜炒火鴨絲時節小菜","image":["https://cloudapp01.ulifestyle.com.hk/post/600-16-9-CR-1-RB-1/post_1743391481739.jpeg"],"datePublished":"2025-03-31 11:24:31+08:00","url":"/community/detailpost/81315639-203b-4500-84d7-c35110250600/食譜/smallhousecooking/486130","author":{"@type":"Person","name":"smallhousecooking","url":"https://www.ulifestyle.com.hk/community/user_profile/486130/smallhousecooking"},"text":"每年接近清明節的時候\n市場上必定有蕎賣\n過了清明節之後不久\n反而有蕎頭售賣\n用來醃酸\n蕎，通常收成在春夏間，剛剛是清明時節\n市場上大致有 1 至 2 個月的售賣期\n所以稱為「清明菜」\n\n\n\n\n份量Serving: 3 人PPL\n烹調時間 cooking tim: 30分鐘min \n.\n\n\n成份ingredients :\n1 札 560g (去尾段後 345g after cutting the green leaves )蕎菜 Chinese Onion\n1 隻 ea 燒鴨脾 barbecue duck spleen\n1 隻ea 燒鴨翼 barbecue duck wing\n8 g 蘿蔔乾 (菜脯) Preserved radish\n4 片 sliced 薑片 sliced ginger\n1 粒 ea 紅蔥頭片 sliced red shallots\n .\n\n獻汁 topping sauce:\n1 茶匙 tsp豆粉或粟米粉Soy flour or corn flour\n6 湯匙 tsp 水water\n \n方法: method :\n1. 蕎菜去除多餘外衣，切去綠葉\n然後切段再切絲。\nRemove the excess coating of Chinese Onion.\nCut off the green leaves.\nThen cut it into sections and shred it. \n \n2. 清水浸洗蘿蔔乾 (菜脯)，去除咸味。\n去除多餘水份，然後切條狀。\n白鑊炒乾。\nSoak the dried radish to remove the saltiness.\nSqueeze out the water.\nCut the Dried radish into strips.\nStir-fry it in a clean wok.\n \n3. 燒鴨脾及燒鴨翼去骨，肉切條。\nDebone the roasted duck spleen and wings.\nCut it into strips\n \n4. 放入二湯匙生油於鑊中。\n爆香薑片及紅蔥頭。\n加入蕎菜絲，炒至半軟身。\n加入蘿蔔乾(菜脯)炒勻，備用。\nPut 2 tbsp oil in wok. Saute the ginger slices and shallots.\nStir-fry the shredded Chinese Onion until semi-tender\nThen add the dried radish and stir-fry evenly.\nShovel for later use\n \n5. 加1-2茶匙生油。\n爆香燒鴨脾及燒鴨翼絲。\n加入蕎菜絲、蘿蔔乾 (菜脯)炒勻。\n再加入獻汁，炒至沸騰。便可上碟。\nAdd 1-2 teaspoon of oil in clean wok.\nSaute the duck meat.\nAdd shredded Chinese Onion and dried radish back. And fry together.\nPour the topping sauce in. And cooking again.\nReady to serve\n \r\n #食譜 #家庭小菜 #薤 #時節小菜 #蕗蕎 #蕗藠 #蕎菜 #清明菜\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"家庭小菜｜蕎菜炒火鴨絲時節小菜","image":["https://cloudapp01.ulifestyle.com.hk/post/600-16-9-CR-1-RB-1/post_1743391481739.jpeg"],"datePublished":"2025-03-31 11:24:31+08:00","url":"/community/detailpost/81315639-203b-4500-84d7-c35110250600/食譜/smallhousecooking/486130","author":{"@type":"Person","name":"smallhousecooking","url":"https://www.ulifestyle.com.hk/community/user_profile/486130/smallhousecooking"},"text":"每年接近清明節的時候\n市場上必定有蕎賣\n過了清明節之後不久\n反而有蕎頭售賣\n用來醃酸\n蕎，通常收成在春夏間，剛剛是清明時節\n市場上大致有 1 至 2 個月的售賣期\n所以稱為「清明菜」\n\n\n\n\n份量Serving: 3 人PPL\n烹調時間 cooking tim: 30分鐘min \n.\n\n\n成份ingredients :\n1 札 560g (去尾段後 345g after cutting the green leaves )蕎菜 Chinese Onion\n1 隻 ea 燒鴨脾 barbecue duck spleen\n1 隻ea 燒鴨翼 barbecue duck wing\n8 g 蘿蔔乾 (菜脯) Preserved radish\n4 片 sliced 薑片 sliced ginger\n1 粒 ea 紅蔥頭片 sliced red shallots\n .\n\n獻汁 topping sauce:\n1 茶匙 tsp豆粉或粟米粉Soy flour or corn flour\n6 湯匙 tsp 水water\n \n方法: method :\n1. 蕎菜去除多餘外衣，切去綠葉\n然後切段再切絲。\nRemove the excess coating of Chinese Onion.\nCut off the green leaves.\nThen cut it into sections and shred it. \n \n2. 清水浸洗蘿蔔乾 (菜脯)，去除咸味。\n去除多餘水份，然後切條狀。\n白鑊炒乾。\nSoak the dried radish to remove the saltiness.\nSqueeze out the water.\nCut the Dried radish into strips.\nStir-fry it in a clean wok.\n \n3. 燒鴨脾及燒鴨翼去骨，肉切條。\nDebone the roasted duck spleen and wings.\nCut it into strips\n \n4. 放入二湯匙生油於鑊中。\n爆香薑片及紅蔥頭。\n加入蕎菜絲，炒至半軟身。\n加入蘿蔔乾(菜脯)炒勻，備用。\nPut 2 tbsp oil in wok. Saute the ginger slices and shallots.\nStir-fry the shredded Chinese Onion until semi-tender\nThen add the dried radish and stir-fry evenly.\nShovel for later use\n \n5. 加1-2茶匙生油。\n爆香燒鴨脾及燒鴨翼絲。\n加入蕎菜絲、蘿蔔乾 (菜脯)炒勻。\n再加入獻汁，炒至沸騰。便可上碟。\nAdd 1-2 teaspoon of oil in clean wok.\nSaute the duck meat.\nAdd shredded Chinese Onion and dried radish back. And fry together.\nPour the topping sauce in. And cooking again.\nReady to serve\n \r\n #食譜 #家庭小菜 #薤 #時節小菜 #蕗蕎 #蕗藠 #蕎菜 #清明菜\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-16-9-CR-1-RB-1/post_1743391481739.jpeg","creator":{"@type":"Person","name":"smallhousecooking"}}]

家庭小菜｜蕎菜炒火鴨絲 時節小菜

家庭小菜｜蕎菜炒火鴨絲時節小菜