蠔油雙冬

蠔油雙冬是以冬筍、冬菇為主料製作的一道菜餚。

基本介紹

• 中文名：蠔油雙冬
• 分類：家常菜
• 主要食材：冬筍 1又1/2斤冬菇12朵
• 輔料：青江菜約1斤

中文介紹

材料

冬筍 1又1/2斤 冬菇 12朵

青江菜 約1斤

水 3杯

配料：醬油 約1大匙

蠔油 約2大匙

糖 少許

麻油 適量 太白粉 1大匙

水 2大匙

做法

(1)冬菇泡軟後，切去蒂的部份。

(2)筍切成滾刀塊，鍋內準備熱油炸筍塊，炸2～3分鐘後撈起瀝乾備用。

(3)鍋內餘油約1大匙炒冬菇，再加入筍塊及所有配料，蓋緊鍋蓋燜燒大約8分鐘，直到湯汁剩三分之一時再用太白粉水芶芡。

(4)青江菜對切，燙熟後用冷水漂涼，瀝乾。

(5)用青江菜圍邊，上盛冬菇、冬筍即可。

英文解說

Materials

Bamboo shoots 1 1 / 2 pounds

Mushrooms 12

About 1 kg cabbage

3 cups water

Ingredients: About 1 tablespoon soy sauce

About 2 tablespoons oyster sauce

A little sugar

Amount of sesame oil 1 tablespoon cornstarch

2 tablespoons water

Practice

(1) mushrooms soaked, cut stalks part.

(2) bamboo shoots cut into pieces hob, hot frying pan ready to shoot pieces, fry 2 to 3 minutes, picked up the drain backup.

(3) more than the pot about 1 tablespoon of oil fried mushrooms, then add asparagus pieces and all the ingredients in a tightly closed lid and stew burned about 8 minutes, until the sauce left one third of the water Gou then cornstarch thickening.

(4) on the cut cabbage, boiled with cold water after the bleach cool and drain.

(5), bordered with green Chinese cabbage, the Sheng mushrooms, bamboo shoots can be.