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【三餸一湯】涼拌甘筍靈芝菇

蘋果日報 2020/06/04 07:00

食譜素食蔬菜涼拌15分鐘以下

材料:
靈芝菇 1把
甘筍 1條
青瓜 1/2條
蒜頭 3瓣

醬汁
葱 (綠、白分開) 2根
麻油 3湯匙
鹽 1茶匙
糖 1茶匙
胡椒粉 1茶匙
醬油 1湯匙
香醋 1湯匙

做法:
1.靈芝菇切去根部;甘筍去皮後刨成絲;青瓜刨絲;葱白及葱綠切成粒;蒜頭切成茸,備用。
2.燒熱鑊下油,下蒜茸爆香,加入靈芝菇約炒2分鐘,然後加入甘筍絲,下麻油、葱白炒約30秒,盛起,放入深碗內。
3.加入鹽、糖、胡椒粉拌勻調味,然後加入青瓜絲拌勻,再加入豉油及香醋調味,上碟,撒上葱綠即可。

Chilled carrots with Marmoreal mushroom
Ingredients:
Marmoreal mushroom 1 pack
Carrot 1 pc
Cucumber 1/2 pc
Garlic 3 cloves

Sauce:
Scallion (Separate Green and White) 2 bunches
Sesame oil 3 tbsp
Salt 1 tsp
Sugar 1 tsp
Ground White pepper 1 tsp
Soy sauce 1 tbsp
Vinegar 1 tbsp

Methods:
1.Trim the stem from marmoreal mushroom; Shred julienne cucumber. Peel and shred carrot. Dice the scallion white and green. Mince the garlic and set aside.
2.Heat the wok, add some oil, sauté the garlic and then add marmoreal mushroom, stir fry for 2 minutes, add carrot, sesame oil and scallion white and stir fry for 30 seconds. Transfer to a bowl.
3.Add salt, sugar, ground white pepper to season, add the cucumber and mix well, and then add soy sauce and vinegar to taste, transfer to a plate and sprinkle with scallion green.
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靈芝菇切去底部,並用手略為撕開菇條。
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青瓜用刨磨成絲。
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甘筍削皮後刨絲。
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爆蒜茸,先炒靈芝菇,再加入甘筍絲、麻油、葱白炒約30秒。
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炒好後放入碗內加以調味。
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拌入青瓜絲、豉油及香醋後,即可撒上葱綠。
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