三餸一湯｜鮮菇燴竹笙 Braised Fresh Mushroom and Bamboo Fungus
蘋果日報 2021/03/23 10:30
食譜粵菜家常菜蔬菜炒煮15分鐘以下
鮮菇燴竹笙
材料：
真姬菇 1包
鮮冬菇 6粒
竹笙 50克
薑 20克
雞湯 200毫升
蠔油 1湯匙
糖 1茶匙
生粉 少許
米糠油3湯匙
步驟：
1. 竹笙浸水；真姬菇切走根部，逐條撕開；鮮冬菇去蒂、切片；薑切片。
2. 竹笙切走根部，然後汆水，再取出及壓出水分。
3. 燒熱米糠油，加入薑片，炒2分鐘，再加入真姬菇、鮮冬菇，炒5分鐘。
4. 加入竹笙、蠔油、糖，炒至均勻，加入雞湯，蓋上蓋，煮5分鐘，最後加入生粉水收汁，攪拌均勻。
Braised Fresh Mushroom and Bamboo Fungus
Ingredients:
Marmoreal mushroom 1 pack
Fresh mushroom 6 pcs
Bamboo fungus 50g
Ginger 20g
Chicken soup 200ml
Oyster sauce 1 tablespoon
Sugar 1 teaspoon
Cornstarch little
Rice bran oil 3 tablespoons
Steps:
1. Soak bamboo fungus. Cut marmoreal mushroom root and rip. Remove fresh mushroom stem and slice. Slice ginger.
2. Cut bamboo fungus root, blanch and take out, then squeeze out the water.
3. Heat the rice bran oil, put in sliced ginger, stir fry 2 mins, then put in marmoreal mushroom, fresh mushroom, stir fry 5 mins.
4. Put in bamboo fungus, oyster sauce, sugar, stir fry until mix well, then put in chicken soup, cover the lid and cook 5 mins, finally put in cornstarch water and mix well.
切掉真姬菇底部。
竹笙汆水後盛起，並壓乾水分。
爆薑片略炒，再加入真姬菇和鮮冬菇炒勻。
加入竹笙及調味，倒入雞湯煮一會。
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