竹筍&甜豌豆&杏鮑菇的奶油醬油沙拉
描述
鮮嫩的竹筍，包裹著奶油的香，淡淡的焦香味，筍與豌豆莢的脆搭配杏鮑菇Q不同的口感，每一口都是享受。
份量
熱量
步驟
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筍尖對半切開。(大一點的竹筍可以切滾刀塊) Cut the asparagus tips in half. (Larger bamboo shoots can be cut into hob blocks)
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筍子的根部對半切開後，再切成0.5公分的厚片 After the roots of the bamboo shoots are cut in half, then cut into 0.5 cm thick slices
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用刀尖在筍片上劃出格子狀的劃痕，小心不要將竹筍切斷。 Use the tip of the knife to make grid-like scratches on the bamboo shoots, being careful not to cut the bamboo shoots.
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杏鮑菇切滾刀塊 King Oyster Mushroom Cut Hob Blocks
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甜豌豆去除部分頭尾及較粗的纖維 Sweet peas with some heads, tails and thicker fibers removed
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平底鍋燒熱，先放入30g有鹽奶油 Heat a pan and add 30g of salted butter
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放入竹筍，鋪平煎3分鐘，煎到竹筍呈現焦黃色 Add bamboo shoots, spread out and fry for 3 minutes, until the bamboo shoots are browned
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竹筍翻面後，再煎3分鐘，到竹筍另一片也呈現焦黃色 After the bamboo shoots are turned over, fry for another 3 minutes, until the other piece of bamboo shoots is also browned
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接著將甜豌豆及杏鮑菇倒入鍋中，拌炒1分鐘 Then put the sweet peas and king oyster mushrooms into the pot, stir fry for 1 minute
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將剩下的20g有鹽奶油放入，翻炒30秒 Add the remaining 20g of salted butter and stir fry for 30 seconds
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再加入10cc鰹魚淡醬油，續炒2分鐘 Add 10cc of bonito light soy sauce, continue to fry for 2 minutes
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炒好，盛入盤中，完成~ Fry it, put it on a plate, and it's done~
小撇步
詳細烹飪影片：https://youtu.be/ZCxnUceTbDM
