星期三, 8月 12, 2009

食譜: 香煎皇菇 (Pan fry king oyster mushroom)


image058.gif image by tonytsang_emotion
天氣開始熱啦, 加埋濕度, 哩邊有成30度呀, 我見今日天氣咁好, 又無落雨, 食完午飯, 都出左去行吓, 我返工哩邊係遊客區, 所以好多人, 非常熱鬧呢

今日哩個餸, 真係太簡單啦,

onion2015.gif image by tonytsang_emotion
簡單到我連貼士都諗唔到寫咩好呀

皇子菇真係好好味呀,

onion2016.gif image by tonytsang_emotion
我越來越喜歡, 煎時又唔會出水, 味道又香濃, 加埋少少牛油同黑椒, 真係特別好味道, 我已經煮過好幾次, 次次都好滿意呢

th113_.gif image by tonytsang_emotion
真係好簡單, 但係好好味, 大家真係要試吓呢

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tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 20 minutes |  For 份量: 4 people 

材料 Ingredients
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tonytsang and kareny recipy
1- 皇子菇500克, 切片 (500g of King Oyster Mushroom, sliced)
tonytsang and kareny recipy
2- 蒜蓉1湯匙 (1 tbsp of minced garlic)
tonytsang and kareny recipy
3- 青蔥3條, 去白切絲 (3 green onion, stemmed off, sliced)
tonytsang and kareny recipy
4- 中型洋蔥1個, 去皮切粒 ( 1 medium onion, peeled, diced)
tonytsang and kareny recipy
5- 牛油1湯匙 (1 tbsp butter)
tonytsang and kareny recipy
6- 鹽1/2茶匙 (1/2 tsp of salt)
tonytsang and kareny recipy
7- 黑椒粉1/2茶匙 ( 1/2 tsp of black pepper)

tonytsang and kareny recipy

做法 Steps

tonytsang and kareny recipy

1- 快火落牛油起鑊, 將皇子菇煎至兩面金黃(1), 隔油備用

2- 快火落油(1/2湯匙)起鑊, 先爆香蒜茸,黑椒粉, 落青蔥炒香(2), 再加入洋蔥和1/3茶匙鹽炒至軟身 (3), 再加皇子菇和鹽兜勻(4), 上碟即成

1- Heat the pan with butter over high heat.  Pan fry the mushroom until both side turn brown (fig.1). Drain it well and put it aside

2- Heat the pan with some oil over high heat (at least 1/2 tbsp of oil).  Stir fry the garlic, green onion and black pepper until fragrant (fig.2).  Stir in the onion with 1/3 tsp of salt until soft (fig.3).  Stir in mushroom and salt, and mix it well (fig.4).  Dish it up and serve it hot.

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tonytsang and kareny recipy
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