【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。
Hey, you!I was immediately captivated by your blog post! Ever since I discovered your blog, I have been completely absorbed in every article you have shared. The captivating content you offer has left me craving for more. I have subscribed to your RSS feed and am eagerly anticipating your future updates!
wonderful put up, very informative. I ponder why the other experts of this sector don’t realize this. You should proceed your writing. I am sure, you’ve a great readers’ base already!
I am not very excellent with English but I come up this real easygoing to interpret.
Good post. I learn one thing more challenging on different blogs everyday. It would all the time be stimulating to read content from different writers and practice a little bit something from their store. I’d want to make use of some with the content on my blog whether you don’t mind. Natually I’ll give you a hyperlink in your web blog. Thanks for sharing.