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【三餸一湯】宮保杏鮑菇

蘋果日報 2020/04/16 07:00

食譜素食蔬菜15分鐘以下

材料:
杏鮑菇6隻
炸花生2湯匙
乾辣椒8隻
葱1條
紅辣椒1隻
蒜頭2粒
薑2片
醬汁:
辣豆瓣醬1湯匙
黑醋1湯匙
花椒油1茶匙
生抽1湯匙
老抽半茶匙
做法:
1.
杏鮑菇滾刀切角,乾辣椒、葱、紅椒、薑和蒜頭切粒。
2.
白鑊炒杏鮑菇,炒至表面焦香。
3.
燒熱油,爆蒜、薑、葱和辣椒,爆辣豆瓣醬,加生抽、黑醋和老抽,杏鮑菇回鑊,粟粉芡水收汁。加乾辣椒和花生炒勻,加花椒油。

Kung Pao King oyster mushroom
Ingredients:
King oyster mushroom 6 pcs
Fried peanut 2 Tablespoons
Dried chili 8 pcs
Red chili 1 pc
Garlic 2 cloves
Ginger 2 slices
Green onion 1 pc
Sauce:
Spicy bean paste 1 Tablespoon
Balsamic vinegar 1 Tablespoon
Si-chuan pepper oil 1 teaspoon
Soy sauce 1 Tablespoon
Dark soy sauce ½ teaspoon
Steps:
1.
Cut mushroom into hob blocks. Dice dried chili, green onion, red chili, ginger and garlic.
2.
Pan fry mushroom without oil until turn brown.
3.
Heat the oil, pan fry garlic, ginger, green onion and red chili. Put in spicy bean paste, soy sauce, balsamic vinegar and dark soy sauce. Put back king oyster mushroom. Thicken the cornstarch water. Put in dried chili, peanut and Si-chuan oil.