鲜蘑菇枸杞菜汤Mushroom & Wolfberry Leaf Soup
- Prep Time15 Mins
- Cook Time
- Type
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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.
