施姐姐話她的有機菜園在不同季節種了不同品種的菜心：熱天係49天菜心、冷天係60天菜心、重有一棵尺幾長的80天菜心。
今年風季頭兩個颱風都打唔成，49天菜心大豐收，農夫玖哥請她寫菜譜推廣，施姐姐話唔知點解，索盡枯腸，仍然得個桔，成日咀扁扁。
三心兩意(一人份量)
菜心300克(半斤)洗淨，莖切粒；水兩杯，煮開，飯一碗；松子仁。
燒鑊，下油，下菜粒，快炒，熄火，下飯，兜兩兜上碗。
放菜葉落開水煮一煮撈起排好，洒上果仁碎。
三種菜心，兩個意念，一支公慢慢食，好味。09Gn.WD
Ahz says there are different types of Flowering Cabbage grown in the Farm: 49-day Flowering Cabbage in the summer, 60-day Flowering Cabbage in the winter, and 80-day Flowering Cabbage which is about one foot and a bit long.
As the first two typhoons this year were mild, the farm had a great harvest of 49-day Flowering Cabbage.Farmer 9Gor asked Ahz to create some recipes to promote these veggies, but Ahz looked at me desperately as she could not come up with anything.Well, time to rescue…
Tri-Flowering-Cabbage goes with two ideas (for one)
Properly washed Flowering Cabbage 300 g (1/2 catty) with stems cut into dices; Boiled water two cups, a bowl of rice; Pine nuts.
Heat wok, add oil, pour into the veggie dices, stir-fry a bit and turn off the heat. Add in the rice, mix them well and serve.
Put the veggie leaves into the boiling water and boil for a little while. Pick them up, lay them nicely on a plate and sprinkle with pine nut bits.
Super yummy dish for one who makes the best out of three types of Flowering Cabbages with two great ideas!
薑蒜快炒菜心
玖哥送上我最喜愛吃的菜心，雖然份量小小，但我已開心到飛起，馬上把300克菜心清洗，切段，準備幾塊薑片、蒜頭粒和芝麻油。
電爐小煲開掣，下適量芝麻油，把薑蒜放在油面，待薑蒜爆香後，快手把菜心蓋上等1分鐘，開蓋，快炒，上碟。
菜心能夠保持翠綠，口感清脆爽甜，玖哥真係好介紹。08Ba.施姐姐
Stir fried Choi Sum with ginger and garlic
Mr. T delivered to me my favourite – Choi Sum. Though it came in just a small amount, it already made my day.
Immediately, I washed and segmented the 300g of choi sum, and got ready a few pieces of ginger, garlic and some sesame oil.
Preheat a small electric pot, add a suitable amount of sesame oil, put in the ginger and garlic.
Heat them on the oil until fragrant.
In quick motion, put in the choi sum, put the lid on and let the veggie stay in the pot for one minute.
Remove lid, stir fry and serve.
Hey, look! The choi sum is still green and crispy.
Thanks a lot Mr. T. (感謝蔡小姐翻譯)
快炒菜心
49天菜心500克(13兩)、生薑片、糖、鹽少許、芝麻油。
夏天的菜心最好吃的是初開花的花芯，所以要清先妥當。
冷鑊，下適量芝麻油，把薑片放在油面，開火。把清洗好的菜心切段，放在鑊蓋內，待薑片爆香後，快手把鑊蓋連菜心蓋在鑊上，等1分鐘後，開蓋，快炒，上碟。06Je.WD
Stir-fried Flowering Cabbage
49-Day Flowering Cabbage 500g, fresh ginger pieces, sugar, a tiny bit of salt, sesame oil
In summer, the most delicious flowering cabbage is those with baby blossoms, but they must be washed properly.
Add appropriate amount of sesame oil into a cold wok. Lay the ginger pieces on the oil, heat the wok. Cut flowering cabbage into sections and put them in the wok cover. Once the ginger smells good, quickly use the wok cover with flowering cabbage inside to cover the wok and wait 1 minute. Remove the wok cover, stir-fry, and dish. 06Je.WD
49天菜心.60天菜心.80天菜心
謝謝
