【鱼香双菇】
by 毛毛妈
亲们一定要试试这个鱼香双菇,滋味浓厚,集咸甜酸微辣诸多滋味于一体,非常下饭好吃。
用料:
1:白和棕色小蘑菇各一盒,150克/每盒;
2:橄榄油1大匙,红油1大匙,泡辣椒2茶匙斩茸,蒜蓉2茶匙,葱花2茶匙,姜蓉1.5茶匙;
3:盐1/3茶匙;
4:调味汁:厨酒1.5茶匙,米醋1大匙, 糖4茶匙,生抽酱油 2茶匙,头抽酱油1茶匙,鸡粉1/6茶匙,淀粉1.5茶匙,水1大匙。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法:
1、白和棕色小蘑菇切去根冲洗后沥水待用(图1)。将所有调味料4放入一小碗中拌匀待用(图2)。
2、不粘锅加1大匙橄榄油和红油,置炉上开大火,放入泡椒,蒜蓉、葱花和姜蓉(图3)炒香,大约1分钟(图4),放入小蘑菇(图5)以及1/3茶匙盐(图6),翻炒1-2分钟。
3、下拌好的4料调味汁(图7),翻炒几下均匀煮至汁浓出锅。配上米饭,可以吃2碗哈。
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