查看完整版本: 蚝油双菇

蚝油双菇

主料：香菇和鸡腿菇、青菜
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调料：盐、料酒、蚝油、水淀粉、葱、姜0T-H(Gj)UR^)nA'L#?

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Fqr0u3D^(|j １、将菇切片和青菜用开水汆一下。（切记时间不要太久）ec Q+AJ9N"[0T nLZ.n

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2、葱、姜切片。KIa?K*cj&ct
（就这个蚝油，常吃蚝油的莫和素素都说李氏的蚝油味道非常，反正我没吃过李氏的，味道么，就无从比较了）
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7ozY:xri 3、锅入油8成热，下葱、姜爆炒，倒入两菇煸炒。
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p!Np"?d4r'T 4.加入蚝油、盐（丁点就可以，加不加都无所谓）料酒及青菜，稍翻炒片刻，勾芡即可。此菜特别简单，会拿刀的就会做这菜。
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0[d6b8[5wq 5、成品。/C1FC`:\3cL%C5a,|q~

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9AY/`C7`7o u'{|x [[i] 本帖最后由 wdh68 于 2007-3-9 05:03 PM 编辑 [/i]]