“Musgo” = must go’s from items used in cooking soup. Very often there are items used in making Chinese soup that we don’t generally want to eat but feel it’s a big waste just throwing them away. Here we’ve taken some items out to fry with leftovers from Chinese New Year meals too!
為家人做新年菜,用料好又做得多,唔諗諗計變出新煮意,雪櫃裏的「年年有餘」分分鐘食到新十五都未清曬!
湯渣小炒王
賀年「賣剩王」要數湯渣,特別是吊味用的大花菇和螺頭,食之無味棄之可惜;剛好雪櫃有吃剩「周身肉」的片皮鴨,和隨鴨附送的海鮮醬,一於把材料通通切碎,加上蒜心、籽然粉、雞蛋兜炒,剩菜轉身變成小炒王。家家剩菜不同,希望憑這味「湯渣小炒王」啟發大家妙用新煮意,將剩菜變上菜,惜食積福。 ?
Method:
A simple no wastage dish that goes perfectly with a plain bowl of rice ? or congee!
•PS You can use other leftover ingredients to go with garlic shoots for this dish
•PPS If you don’t have Hoisin sauce it can be substituted with oyster sauce or even soy sauce
•PPPS Add chilli ? if you like it spicy
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Author Bio:
食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。
gwz Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.