酱烧猴头菇Braised Lions Mane Mushroom

  • Prep Time
    15 Mins
  • Cook Time
  • Type
  • View
    363

Ingredients

材料

Ingredients

腌料(混合均匀)

Condiments (mixes all)

酱料(混合均匀)

Sauce (mixes all)

    Directions

    这对于喜欢素菜但又不喜欢用素肉半成品做菜的我来说,因此更加深入认识了各种味道独特又美味的原食材,其中,猴头菇就是我最喜欢的食材之一,虽然料理起来相当费工,但它那吃起来嫩脆爽口的舞茸,就足以让人回味无穷了。

    Step 1

    蔬菜洗净切块,备用;将猴头菇反覆用清水洗净,浸泡至软后,挤出所有水份,去菇蒂,用手掰成一口大小,备用。Wash vegetables and cut into pieces; wash Lions Mane mushroom thoroughly and soak until soften; squeeze out water, remove stems and tear into pieces by hand.

    Step 2

    将作法1的猴头菇放进一锅滚水内,煮约3分钟后,浸泡约60分钟后,捞起挤出所有水份,再用清水清洗至水清澈为止(这方法可以去除猴头菇的苦涩味),备用。Boil Lions Mane mushroom in a pot of water for about 3 minutes; and then soak for 60 minutes; squeeze out water and wash under tape water until water runs clear (this is to remove its bitterness)

    Step 3

    将所有的腌料,混合均匀后,倒入作法1的猴头菇内,迅速抓匀,加入粟米粉,抓匀,备用。Pour condiments over Lions Mane mushroom and marinate; and then mix in corn flour.

    Step 4

    冷油下锅,待油温升上180度后,将作法2的猴头菇炸至酥脆,捞起沥干油分,备用。Heat oil until 180°C , deep fry Lions Mane mushroom until crispy; drain.

    Step 5

    另取一锅,下1汤匙食油,将姜片爆香后,下玉米笋和所有酱料,炒匀后下纯净水,煮至滚。Heat 1 tbsp oil in another clean wok, saute ginger until fragrant, add in baby corn and all sauce ingredients; add water late and bring to boil.

    Step 6

    下胡萝卜和毛豆,继续煮滚,下作法3的炸猴头菇,盖上盖子,焖1分钟,熄火前,下黑醋和麻油,拌匀后,即可上碟享用。Add carrot and sweet pea, continue cooking; and then toss in Lions Mane mushroom, cover lid and simmer for 1 minutes; toss in vinegar and sesame oil just before dishing out.

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