蠔皇炆花菇

蠔皇炆花菇

| EN
| EN
難度
2/5
需時 (小時)
1.5
份量 (人)
2-4
難度
需時 (小時)
份量 (人)
2/5

1.5

2-4

材料

  • 花菇 12
  • 西生菜 1
  • 少許
  • 適量
  • 蠔油  4
  • 冰糖 2
  • 紹酒 少許
  • 少許
  • 少許
  • 12 pcs Dried Black Mushroom
  • 1 head Western Lettuce
  • Some Ginger
  • Pinch Scallions
  • 4 Tael Oyster Sauce
  • 2 pcs Rock Sugar
  • Some Shaoxing Wine
  • Some Oil
  • Some Salt

烹調步驟

1

預早1天浸好花菇

Soak the dried mushroom 1 day in advance until it softens

2

把花菇椗去除,再用生粉洗淨,備用

Remove the mushroom stems, clean mushroom by corn starch, set aside

3

落油起鑊爆香蔥和薑、落蠔油輕爆、讚紹酒,再落水和冰糖調味

Heat a wok over medium-high heat. Add some oil to the heated wok. When the oil is hot, add the scallions and ginger slice, stir fry until aromatic. Then add oyster sauce, shoaxing wine, some water and rock sugar to taste

4

滾起試味,再加入花菇用中火炆1小時

Add the soaked dried mushrooms, braise for 1 hour using medium heat

5

煲水落油和鹽,落西生菜,轉色撈起

Use another pot, bring some water to boil and add oil and salt. Then add the western lettuce. Remove from heat when color turns

6

菜放底,花菇放面,再用炆花菇汁用1湯匙埋茨,淋面即成

Put the lettuce on the plate, topped with mushrooms. Add 1 tbsp corn starch water to the oyster sauce to thicken the sauce. Put the sauce on top of the mushrooms, and ready to serve

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