【日式蒜香奶油醬油牡蠣】簡單日式料理食譜
描述
肥美的廣島牡蠣，佐以炒香的蒜頭及奶油醬油，空氣間散發著誘人的香氣，入口每一口都是海洋的美味
步驟
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蒜頭15公克切成粗粒 15g garlic, cut into coarse pieces
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鴻喜菇一朵去掉蒂頭，洗乾淨 One Hongxi mushroom, remove the pedicle, wash clean
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水中加入2%的鹽，調成鹽水後，將牡蠣放入輕洗 Add 2% salt to the water to make brine, then put the oysters in light wash
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牡蠣洗淨後用廚房紙巾擦乾水份 Wash the oysters and dry them with kitchen paper towels
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讓牡蠣裹上一層低筋麵粉 Coat the oysters with a layer of cake flour
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鍋熱放入20cc橄欖油及20公克奶油 Put 20cc of olive oil and 20 grams of butter in a hot pan
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蒜頭也放進來 put garlic in
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蒜頭炒香後放入牡蠣 Stir-fry garlic and add oysters
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鴻喜菇也放進鍋中 Hongxi mushrooms are also put into the pot
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牡蠣一面煎到微金黃色後翻面 Fry oysters on one side until slightly golden brown, then flip
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加入10cc醬油 Add 10cc soy sauce
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再加入適量的黑胡椒粉 Add some black pepper
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翻炒鴻喜菇讓醬料與油脂快速混合 Stir-fry Hongxi mushrooms to quickly mix the sauce and oil
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牡蠣再翻面一次讓上色均勻 Turn the oysters over again for even coloring
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加熱到湯汁收乾後關火 Heat until the sauce dries up, then turn off the heat
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將牡蠣及鴻喜菇擺入盤中，用青蔥裝飾~完成 Put the oysters and Hongxi mushrooms on the plate, garnish with green onions~ Done
