姜酵素云耳蒸洋菇Steamed Fresh Mushroom with Ginger Enzyme
- Prep Time20 Mins
- Cook Time15 Mins
- Type
- View
【烹饪小贴士】金针菇打结，增加脆口感。用慢火爆过洋菇，去除洋菇异味，会提升洋菇香气。
Ingredients
材料A
Ingredient A
材料B
Ingredient B
调味料
Seasoning
Directions
Step 1
将香港芥兰飞水，过冷河备用。Blanch Hong Kong Kai Lan and then rinse with cold water, drain.
Step 2
干金针菇每条打结后，浸软备用。Make knot on dried tiger lily and soak until soften.
Step 3
洋菇切厚片，放入镬用小火烘香。Slice button mushroom thickly and then sear in wok with low heat until fragrant.
Step 4
把全部材料B放入调味料捞匀，腌片刻后加入水拌匀，隔水蒸10分钟即可上碟 ，拌入芥兰享用。Mixes all ingredients B with seasoning, let it set for a while before mix in some water; steam for 10 minutes and then toss with Kai Lan and serve.
