香辣鸡腿菇STIR-FRIED ERYNGI MUSHROOMS IN SPICY SAUCE
- Prep Time15 Mins
- Cook Time25 Mins
- Type
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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。
Step 1
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.
Step 2
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.
Step 3
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.
