材料
奶白菜300克、鲍鱼菇50克
杏鲍菇50克、金针菇50克

调味料
鸡精粉½茶匙
水100克、盐少许
糖少许、蚝油1汤匙
酱油少许、麻油少许
太白粉½汤匙

做法

  1. 奶白菜洗净后烫熟,沥干水分,摆在盘子上,备用。
  2. 将金针菇分开,加盐和太白粉搅拌均匀,再用大火炸至金黄酥脆,备用。
  3. 将杏鲍菇切成三角形,和鲍鱼菇一起炒香。
  4. 加入调味料,再加上太白粉勾芡,放在奶白菜上,再放上金针菇即可。

[stextbox id=”tip” image=”null”]烹饪小贴士
用牛油炒鲍鱼菇和杏鲍菇,口感不错。[/stextbox]

Ingredients
300g Chinese spinach
50g abalone mushrooms
50g king oyster mushrooms
50g enoki mushrooms

Seasoning
½ tsp chicken powder
100g water, a little salt
a little sugar, 1 tbsp oyster sauce
a little soy sauce, a little sesame oil
½ tbsp corn flour

Method

  1. Wash and blanch Chinese spinach. Plate and set aside.
  2. Separate the enoki mushrooms into strands and mix well with salt and corn flour. Deep-fry till golden brown. Set aside.
  3. Cut king oyster mushrooms into triangles. Stir fry with the abalone mushrooms.
  4. Add seasoning and thicken with corn flour. Place on the Chinese spinach and top with enoki mushrooms.

[stextbox id=”tip” image=”null”]Cooking Tips
Stir-fry the mushrooms with butter for better taste.[/stextbox]