炒蘑菇

材料
褐色鸿禧菇50克
金针菇50克
椎茸50克,切薄片
杏鲍菇50克,切半
无盐牛油25克
日本酱青20毫升
日本米酒25毫升
面粉1小匙
青葱2克,切碎
磨碎的白胡椒适量
盐少许
做法
- 把蘑菇洗净,去掉土壤和杂质。
- 用厨房纸巾拍干,放置晾凉。确保在下锅前已经完全晾干。
- 把所有蘑菇在碗中混合均与,加入面粉,翻拌至蘑菇裹好麦面粉。
- 加热平底锅,加入清油,油热后加入蘑菇一起用中火翻炒至熟软。
- 用胡椒和盐调味。
- 加入牛油,融化后从锅的边缘淋上日本米酒,加入香气。
- 加入日本酱青拌匀,转小火继续焖煮3分钟左右。
- 缀以青葱即可。
Kinoko Mushrooms
Ingredients
50g brown shimeji mushroom
50g enoki mushroom
50g shiitake mushroom, thick sliced
50g oyster mushroom, halved
25g unsalted butter
20ml Japanese soy sauce
25ml Japanese rice wine
1 tsp all-purpose flour
2g spring onions, chopped
ground white pepper to taste
salt to taste
Method
- Rinse mushrooms well to remove traces of dirt or soil.
- Pat dry with kitchen towel or set aside to dry. Make sure that mushrooms are dry enough before cooking.
- Mix all mushrooms together in a bowl, add in all-purpose flour. Toss to lightly coat mushrooms.
- Heat pan and add cooking oil. Once oil is hot, add mushrooms in and stir fry on medium heat until softened.
- Season well with pepper and salt.
- Add butter, once it has melted, drizzle rice wine around the rim of pan to bring up fragrance.
- Add japanese soy sauce then mix well. Reduce heat and let the dish simmer for around 3mins.
- Garnish with chopped spring onion and serve.
食谱提供 Nabemono Shabu Shabu www.chinatownfoodstreet.sg 菜肴示范 Daniel Lim 餐馆主厨
TEXT 若昕 PHOTOS Kin@Say Cheese Studios