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日式节瓜炒杏鲍菇 Stir-fried Loofah with Eryngii mushroom

日式节瓜炒杏鲍菇 Stir-fried Loofah with Eryngii mushroom

 

【材料】
日式节瓜250克、大红椒30克、杏鲍菇100克
【酱汁材料】
日式生抽1⁄2 大匙、盐1⁄4 小匙、黑胡椒粉1⁄8 小匙、清水2汤匙
【做法】
1.把日式节瓜和杏鲍菇切滚刀形,大红椒切小块。(图1)
2.烧热油先炒香杏鲍菇,加入日式节瓜及调味料一起拌炒均匀,最后加入大红椒炒至汁浓稠即可上碟享用。(图2-5)

【Ingredients】
250g Japanese Loofah, 30g red capsicum, 100g Eryngii mushroom
【Sauce Ingredients】
1⁄2 tbsp Japanese soy sauce, 1⁄2 tsp salt, 1⁄8 tsp black pepper, 2 tbsp water
【Method】
1. Cut Loofah and mushroom into wedges; cut capsicum into pieces.(pic 1)
2. Heat oil in wok, sauté Eryngii mushroom until fragrant, add in Loofah and seasoning,
stir-fry briskly, and then toss in capsicum and fry till gravy reduce.(pic 2-5)

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