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原料:杏鲍菇250克,味极鲜酱油2大勺,蚝油2小勺,清水5大勺,葱末1/2大勺,色拉油适量做法:1.杏鲍菇洗净,切成约0.5厘米厚的片。2.平底锅烧热,倒入色拉油,油温四成热时,放入杏鲍菇片,用小火煎至两面微微变色、变软后盛出。3.锅内留底油,放入葱末爆香。再放入煎好的杏鲍菇片略炒,倒入酱油、蚝油炒匀,用清水焖约1分钟。4.焖至锅中剩少许汤汁,关火盛出杏鲍菇片,把剩余的汤汁浇在杏鲍菇片上,再撒点香葱末提味即可。
Ingredients: 250 grams of Pleurotus eryngii, 2 tablespoons of very fresh soy sauce, 2 tablespoons of oyster sauce, 5 tablespoons of clear water, 1/2 tablespoon chopped green onion, salad oil Appropriate practices: 1. Pleurotus eryngii washed, cut into about 0.5 cm thick piece. 2. Heat the pan, pour salad oil, the oil into four hot, into the pieces of apricot mushrooms, with a small fire fry until slightly discolored on both sides, softened after Sheng. 3. Keep the pot of oil, add onion scallion. Add fried mushroom slices slightly fry, pour soy sauce, stir well with oyster sauce, simmer with water for about 1 minute. 4. Stew until the pot left a little soup, turn off the fire Sheng Pleurotus pleurotus, the rest of the soup poured in the pieces of Pleurotus eryngii, and then sprinkle some scallion flavor.