鲜蘑菇枸杞菜汤Mushroom & Wolfberry Leaf Soup
- 2023-04-30
- Difficulty: Easy
- Prep Time15 Mins
- Cook Time
- Type
- View318
Ingredients
材料A
Ingredients A
材料B
Ingredients B
调味料
Seasoning
Directions
心得交流站 : 鲜菇用白镬烘香,是去除菇的异味,会带出菇的鲜甜味。枸杞菜叶一定要水滚后才下锅,才不会有苦涩味。
Step 1
鲜蘑菇和杏鲍菇,用白镬烘香备用。Sear both mushroom in dry wok until fragrant.
Step 2
烧热油1-½汤匙,爆香姜丝,加入鲜蘑菇和杏鲍菇炒片刻,注入水3½饭碗煮滚后,加入所有材料A和调味料滚一滚即可。Heat 1½tbsp oil in wok,saute ginger until fragrant,add in mushrooms and stir-fry briefly;pour in water and bring to boil,and then add in all other ingredients A and seasoning,bring to boil again,done.
鲜蘑菇枸杞菜汤Mushroom & Wolfberry Leaf Soup
Ingredients
材料A
Ingredients A
材料B
Ingredients B
调味料
Seasoning
Follow The Directions
心得交流站 : 鲜菇用白镬烘香,是去除菇的异味,会带出菇的鲜甜味。枸杞菜叶一定要水滚后才下锅,才不会有苦涩味。
Step 1
鲜蘑菇和杏鲍菇,用白镬烘香备用。Sear both mushroom in dry wok until fragrant.
Step 2
烧热油1-½汤匙,爆香姜丝,加入鲜蘑菇和杏鲍菇炒片刻,注入水3½饭碗煮滚后,加入所有材料A和调味料滚一滚即可。Heat 1½tbsp oil in wok,saute ginger until fragrant,add in mushrooms and stir-fry briefly;pour in water and bring to boil,and then add in all other ingredients A and seasoning,bring to boil again,done.