柠汁菊花杏鲍菇Lemonade Drumstick Mushroom

  • Prep Time
    10 Mins
  • Cook Time
    20 Mins
  • Type
  • View
    71

Ingredients

材料

Ingredients

柠檬汁

LEMON SAUCE

    Directions

    柠檬的清香把菜的鲜味大大提升了,而且柠檬经过热烹饪一点没有酸酸的口感,味道鲜的不得了。

    Step 1

    杏鲍菇切除头和尾,再切成5cm左右小段。底部放2根筷子固定一下,切镰刀片,底部不容易切断,旋转90度,继续切镰刀。Trim off the head and tail of drumstick mushroom, cut into 5cm, and then placing two chopsticks under the mushroom while cutting in 90 degrees rotation, this can prevent cutting off the mushroom.

    Step 2

    镬中煮滚水,加入1汤匙盐,放入杏鲍菇焯水以去除草酸和异味,捞出沥干水,再挤出杏鲍菇水分。Boil water with 1 tbsp of salt, blanch drumstick mushroom to remove oxalic acid and odor, drain and squeeze out the water.

    Step 3

    把杏鲍菇裹上生粉,里面的缝隙也要裹上生粉, 放入杏鲍菇,花头朝下炸定型后,翻转再炸(以中小火)约1-2分钟,捞出沥油上碟。Coat drumstick mushroom with plain flour, deep fried in hot oil by facing the head down; once set, then flip and fry again on medium-low heat for about 1-2 minutes; drain.

    Step 4

    三色椒细丁以少许盐、鸡精粉和油炒一炒,然后放入菊花杏鲍菇上碟。Saute tri-color capsicum with a little salt, chicken powder, oil, toss in drumstick mushroom and dish out.

    Step 5

    把柠檬汁煮滚,淋入菊花杏鲍上即可。Boil the lemon juice and pour over mushroom to serve.

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