香辣鸡腿菇STIR-FRIED ERYNGI MUSHROOMS IN SPICY SAUCE
- 2023-02-26
- Difficulty: Easy
- Prep Time15 Mins
- Cook Time25 Mins
- Type
- View428
Ingredients
材料
Ingredients
Directions
心得交流站 : 把莲藕和鸡腿菇先过油可以保持鲜嫩感。
用热油把莲藕和鸡腿菇拉油,滴干。Parboil lotus root and eryngi mushrooms in hot oil. Drain and put aside.
另外起锅热麻油和油,把咖哩叶和指天椒爆香。Heat oil and sesame oil in a wok,sauté curry leaves and bird’s eye chillies until fragrant.
加入红灯笼椒和白玉菇,炒均后加入鸡腿菇、莲藕及调味料,大火炒均,最后攒入花雕酒即可盛出。Add red capsicum and shimeji mushrooms. Toss briefly. Add in eryngi mushrooms,lotus root and seasoning. Stir-fry over high heat then splash in Shao Xing wine,dish out.
香辣鸡腿菇STIR-FRIED ERYNGI MUSHROOMS IN SPICY SAUCE
Ingredients
材料
Ingredients
Follow The Directions
心得交流站 : 把莲藕和鸡腿菇先过油可以保持鲜嫩感。
用热油把莲藕和鸡腿菇拉油,滴干。Parboil lotus root and eryngi mushrooms in hot oil. Drain and put aside.
另外起锅热麻油和油,把咖哩叶和指天椒爆香。Heat oil and sesame oil in a wok,sauté curry leaves and bird’s eye chillies until fragrant.
加入红灯笼椒和白玉菇,炒均后加入鸡腿菇、莲藕及调味料,大火炒均,最后攒入花雕酒即可盛出。Add red capsicum and shimeji mushrooms. Toss briefly. Add in eryngi mushrooms,lotus root and seasoning. Stir-fry over high heat then splash in Shao Xing wine,dish out.