【三餸一湯】茭白筍炒靈芝菇
蘋果日報 2020/02/06 07:00
15-30分鐘蔬菜食譜炒
- 茭白筍剝去外皮，切掉綠色上半部。
- 白色筍部份切條。
- 靈芝菇切掉根部。
- 爆香乾葱、蒜茸等配料，加入茭白筍炒香。
- 下靈芝菇，加入調味料，埋芡收汁。
材料：
筊白筍4條
靈芝菇60克
薑1片
葱1條
乾葱1個
蒜頭1粒
紅椒1隻
粟粉芡水少許
麻油少許
調味：
鹽少許
糖少許
鮑汁1茶匙
紹酒1茶匙
做法：
1.
茭白筍剝皮，切掉綠色部份。白色部份切片，再切條。靈芝菇切掉根部。準備配料，切葱花和乾葱碎，切薑米，紅椒切粒。
2.
水滾加鹽，筊白筍和靈芝菇分別汆水。
3.
燒熱油，爆香配料，加入茭白筍爆香，再加入靈芝菇，下調味炒勻，埋粟粉芡水收汁，加少許麻油。
Sauteed water bamboo with brown shimeji mushroom
Ingredients:
Water bamboo 4 pcs
Brown shimeji mushroom 100g
Ginger 1 slice
Green onion 1pc
Shallot 1 pc
Garlic 1 pc
Red chili 1 pc
Corn starch water Little
Sesame oil Little
Seasoning:
Salt Little
Sugar Little
Abalone sauce 1 teaspoon
Shao Xing wine 1 teaspoon
Steps:
1.
Peel off the skin of water bamboo. Cut out the green part and slice white part, then cut in strips. Cut the root of shimeji mushroom. Prepare side ingredients. Shred green onion. Dice ginger, shallot and red chili.
2.
Season boiling water with salt. Blanch water bamboo and mushroom separately.
3.
Pan-fry side ingredients. Put in water bamboo and mushroom. Season with salt, sugar, abalone sauce and Shao Xing wine. Stir fry. Thicken sauce with corn starch water. Put a little sesame oil.
筊白筍4條
靈芝菇60克
薑1片
葱1條
乾葱1個
蒜頭1粒
紅椒1隻
粟粉芡水少許
麻油少許
調味：
鹽少許
糖少許
鮑汁1茶匙
紹酒1茶匙
做法：
1.
茭白筍剝皮，切掉綠色部份。白色部份切片，再切條。靈芝菇切掉根部。準備配料，切葱花和乾葱碎，切薑米，紅椒切粒。
2.
水滾加鹽，筊白筍和靈芝菇分別汆水。
3.
燒熱油，爆香配料，加入茭白筍爆香，再加入靈芝菇，下調味炒勻，埋粟粉芡水收汁，加少許麻油。
Sauteed water bamboo with brown shimeji mushroom
Ingredients:
Water bamboo 4 pcs
Brown shimeji mushroom 100g
Ginger 1 slice
Green onion 1pc
Shallot 1 pc
Garlic 1 pc
Red chili 1 pc
Corn starch water Little
Sesame oil Little
Seasoning:
Salt Little
Sugar Little
Abalone sauce 1 teaspoon
Shao Xing wine 1 teaspoon
Steps:
1.
Peel off the skin of water bamboo. Cut out the green part and slice white part, then cut in strips. Cut the root of shimeji mushroom. Prepare side ingredients. Shred green onion. Dice ginger, shallot and red chili.
2.
Season boiling water with salt. Blanch water bamboo and mushroom separately.
3.
Pan-fry side ingredients. Put in water bamboo and mushroom. Season with salt, sugar, abalone sauce and Shao Xing wine. Stir fry. Thicken sauce with corn starch water. Put a little sesame oil.