三餸一湯｜薑葱煮生蠔 Sauteed oysters with ginger and green onions
蘋果日報 2021/02/22 11:52
食譜粵菜貝類菇菌煮15-30分鐘
薑葱煮生蠔
材料：
生蠔8隻
雜菌200克
薑1塊
葱4條
清湯50毫升
蠔油1茶匙
老抽半茶匙
糖半茶匙
粟粉水少許
做法：
1. 切薑片，辣椒切粒，杏鮑菇和冬菇切片，白雪菇切段。生蠔加麵粉清洗。滾水加薑和葱，加入生蠔，熄火，浸1分鐘。生蠔抹乾水。
2. 燒熱油，爆薑片，加入雜菌炒香。再放入生蠔煎至表面金黃，加入葱。
3. 加入清湯50毫升，蓋上煮1分鐘，翻轉另一面。加入蠔油、老抽和糖拌勻，粟粉水收汁，加辣椒。
Sauteed oysters with ginger and green onions
Ingredients:
Oyster 8pcs
Mixed mushrooms 200g
Ginger 1pc
Green onion 4 pcs
Chicken broth 50ml
Oyster sauce 1 teaspoon
Dark soy sauce ½ teaspoon
Sugar ½ teaspoon
Cornstarch water Little
Steps:
1. Slice ginger and dice chili. Slice king oyster mushroom and shiitake mushroom. Cut white beech mushroom in pieces. Clean oyster with flour.
2. Put ginger and green onion in water. Turn off the heat, put in oyster for 1 minute. Wipe dry oysters. Heat the oil, stir fry ginger and mixed mushrooms. Pan fry oyster. Put in green onion.
3. Put in 50ml of Chicken broth. Cover the lid and cook for 1 minute. Turn another side. Put in oyster sauce, dark soy sauce and sugar. Thicken the sauce with cornstarch water. Put in chili.
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