【双菇鸡翅】
by 毛毛妈
家里来客人，用了姬松茸和小香菇烧了鸡翼上段，简单而又不失美味的一道宴客菜。
用料:
1：鸡翼上段1250克；
2：干姬松茸15个，干小香菇15个；
3：橄榄油1大匙，葱1根洗净切段，姜1小块10克切片；
4：厨酒1大匙，镇江香醋1大匙，糖2大匙，老头抽酱油 2大匙，生抽酱油2大匙，盐1/2茶匙，水1杯；
5：香油1茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、干姬松茸和香菇，放温水中泡大约4小时至软，剪去根，洗净待用。鸡翼冲洗干净沥水待用。 不粘锅加1大匙橄榄油，置炉上开大火，炒香葱姜约1分钟（图1）。然后放入鸡翼（图2）炒至外皮微黄，有香味溢出。
2、放入洗好的姬松茸和香菇翻炒几下（图3），然后依次放入厨酒及其他4料煮滚（图4）。盖上盖子，调中小火煮20分钟，间中翻一翻。
3、调大中火，打开盖子，煮至汁浓稠，下1茶匙香油拌匀离火出锅即可。
I love the efforts you have put in this, thanks for all the great content.
I absolutely love your blog and find many of your post’s to be exactly I’m looking for. Does one offer guest writers to write content for you personally? I wouldn’t mind producing a post or elaborating on a number of the subjects you write concerning here. Again, awesome web site!
Thank you for sharing excellent informations. Your web-site is so cool. I am impressed by the details that you have on this blog. It reveals how nicely you perceive this subject. Bookmarked this web page, will come back for more articles. You, my pal, ROCK! I found just the info I already searched everywhere and simply couldn’t come across. What a great web site.
I like what you guys are up too. Such clever work and reporting! Carry on the excellent works guys I?¦ve incorporated you guys to my blogroll. I think it’ll improve the value of my website 🙂