【姬松茸烧蹄膀】

【姬松茸烧蹄膀】

by 毛毛妈

这次回国带了盒姬松茸,用它烧蹄膀,味道非常棒。儿子说:“Mommy, the meat is so tender and tasty”。

 【姬松茸烧蹄膀】

用料:
1:去骨蹄膀1000克,切成小块,洗净待用;
2:干姬松茸20个;
3:橄榄油1大匙,葱1根切段,姜10克切片,八角1粒,丁香2粒,红糟1大匙 (没有红糟可以用酒酿或厨酒代替);
4:镇江香醋1茶匙,糖1茶匙,万字牌生抽酱油1大匙,草菇老抽酱油1大匙,头抽酱油1大匙,盐1/2茶匙。
注:1大匙=15毫升=1 Tbsp,1茶匙=5毫升=1 Tsp,1杯=240毫升。

做法:
1、干姬松茸放冷水中泡大约4小时(图1)至软,洗净待用。电压力锅按【煎炒Sauté】键,选高温档,放入蹄膀肉,再加大半锅开水,烫煮2分钟(图2),捞出用冷水冲洗干净待用。
2、电压力锅内胆洗干净,按【煎炒Sauté】键,选高温档,放橄榄油1大匙,炒香葱姜、八角和丁香,放入红糟(图3)炒半分钟,然后放入洗净的蹄膀(图4)翻炒1-2分钟,再加姬松茸(图5)翻炒均匀。

 【姬松茸烧蹄膀】

3、依次放入所有4料拌匀(图6),按【手动档 Manual】键,时间设置为35分钟,程序会自动启动(图7)。
4、电压力锅完成程序后,等5分钟,放气减压打开盖子(图8),再按【煎炒Sauté】键,选高温档,收汁至浓稠即可。

 【姬松茸烧蹄膀】

pf button big 【姬松茸烧蹄膀】

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304 Responses to 【姬松茸烧蹄膀】

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