【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”。
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。
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。
I have been browsing on-line greater than three hours today, yet I never discovered any attention-grabbing article like yours. It’s beautiful price enough for me. In my opinion, if all site owners and bloggers made just right content material as you did, the web will probably be much more helpful than ever before. “It’s all right to have butterflies in your stomach. Just get them to fly in formation.” by Dr. Rob Gilbert.
Each post you share is like a gift, wrapped in the finest paper of eloquence and insight.
Having read this I thought it was very informative. I appreciate you taking the time and effort to put this article together. I once again find myself spending way to much time both reading and commenting. But so what, it was still worth it!
I will immediately take hold of your rss as I can not to find your e-mail subscription hyperlink or e-newsletter service. Do you have any? Please permit me understand so that I may subscribe. Thanks.