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【三餸一湯】 冬菇金針蠔汁肉片

蘋果日報 2019/09/17 08:00

15-30分鐘豬肉蔬菜食譜港式

材料:
乾冬菇 8隻
金菇 300克
脢頭肉 300克
蒜茸 2湯匙

醃料:
生抽 2湯匙

調味料:
蠔油 1湯匙
糖 2茶匙
生粉 1/2茶匙
水 125毫升

做法:
1. 冬菇浸軟,去蒂切片
2. 金菇切去根部,洗淨
3. 脢頭肉洗淨,切薄片,加醃料略醃
4. 燒熱2湯匙油,下脢頭肉煎炒至七成熟
5. 中火爆香蒜茸,加入冬菇及金菇略炒
6. 加入調味料煮滾後轉慢火加蓋,燜約5分鐘至冬菇入味,完成


Ingredients:
8 dried shiitake mushrooms
300g enoki mushroom
400g pork shoulder butt
2 tbsp minced garlic

Marinade:
2 tbsp soy sauce

Seasonings:
1 tbsp oyster sauce
2 tsp sugar
1/2 tsp corn starch
125ml water

Steps:
1. Soak dried shiitake mushrooms in water until tender. Discard stem and cut mushrooms into slices.
2. Cut off root portion of enoki mushroom.
3. Rinse pork and slice thinly, marinate with marinade.
4. Heat 2 tbsp oil. Stir fry sliced pork until 70% done.
5. Add minced garlic and stir fry. Add shiitake mushrooms and enoki mushroom. Stir-fry briefly.
6. Add seasonings. Cover the wok after boil. Braise for 5 minutes. Done
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菇浸軟,去蒂切片。
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金菇切去根部,洗淨。
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脢頭肉洗淨,切薄片,加醃料略醃。
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下脢頭肉煎炒至七成熟。
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加入冬菇及金菇略炒。
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