荫凤梨苦瓜焖肋骨 + 三蛋苋菜苗汤

荫凤梨苦瓜焖肋骨 + 三蛋苋菜苗汤 Pork Rib Stew with Bitter Gourd and Pickled Pineapple Tripple Eggs Soup with Vegetables Sprout

今天要给大家试一试简单易煮的家常料理。
豆豉焖苦瓜大家吃得多了，那用这个荫凤梨来焖你又试过没有啊？
哈哈。。挺不错的哟！

这个是荫凤梨。咸的。有清热解暑的作用。可以在多间大型购物商场找到。

荫凤梨苦瓜焖肋骨/Pork Rib Stew with Bitter Gourd and Pickled Pineapple

材料：

苦瓜 - 1 条 （去籽，把白色的膜刮干净，切成粗条）
肋骨 - 500克 （用生粉/老抽/味精/盐/胡椒粉腌40分钟）
荫凤梨 - 1/2罐
蒜茸 / 辣椒茸 - 各少许
清水 - 适量

做法：

苦瓜用少许盐搓揉片刻，15分钟后，把盐分冲洗掉，沥干备用。
起油锅，把肋骨炒至半熟。
加入蒜茸，辣椒茸还有荫凤梨继续翻炒均匀。
加入适量的清水，继续把肋骨焖软。
最后加入苦瓜，炒到苦瓜熟了就可以全部盛在盘子了。

小明小贴士：

苦瓜不要太早下，不然肋骨还没有软，苦瓜就已经焖黄了。
如果发现荫凤梨下多了，可以加少许糖来中和咸味。

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Ingredients:

Bitter Gourd - 1 (remove seeds, scrap away the white inner flesh, cut into strips)
Pork Ribs - 500gm (marinate 40mins with potato starch powder,dark soy sauce, MSG, Salt, white pepper powder)
Pickled Pineapple - 1/2 bottle
Chopped Garlic / Chilli - a little of each
Water

Method:

Marinate the bitter gourd with a pinch of salt for 15minutes, rinse off the salt and drip dry, set aside.
Fry the pork ribs with a little oil, until almost cook.
Add in chopped garlic/chilli and pickled pineapple, toss well.
Add in water and continue to simmer the pork ribs till its soft and tender.
Add in bitter gourd and fry for a while for the bitter gourd to be cooked.
Transfer all to the dish and serve.

Small Ming's Tips:

Do not add in the bitter gourd too early, else it will turn yellowish in colour before the pork ribs are tender.
Add some sugar if the dish is too salty to your taste.

接下来这一道菜肴可以做汤也可以做成菜。只要调整汤的分量即可。

三蛋苋菜苗汤 / Tripple Egg with Vegetable Sprouts Soup 材料：

苋菜苗 - 500克 （洗净）
皮蛋/熟咸蛋 - 各一个（去壳，切小块）
鸡蛋 - 1个
江鱼仔汤 - 1公升

做法：

把汤煮滚，加入苋菜煮熟。
加入鸡蛋，稍微伴一下就可以熄火，盛在汤碗。最后加入皮蛋/咸蛋即可。

小明小贴士：

把皮蛋/咸蛋加在汤碗里头，可以避免部份留在锅底，没吃到而浪费了。
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Ingredients:

Vegetables Sprouts - 500gm (rinse well)
Century Egg/Cooked Salted Egg - 1 each (remove shell, cut into bits)
Egg - 1
Anchovy Stock soup - 1L

Method:

Boil the soup; add in vegetables and cook well.
Add in the egg, stir slightly and scoop up all up into a soup bowl.
Add in bits of century egg and salted egg. Serve hot.