椒鹽杏鮑菇
份量
步驟
-
杏鮑菇用手撕成粗絲 Pleurotus eryngii shredded by hand
-
辣椒切小圈 chili cut into small rings
-
蔥切末，蔥白與蔥綠分開放 Finely chop shallots, white and green shallots shall be separated
-
蒜頭切末 minced garlic
-
鍋熱後將杏鮑菇放入鍋中煸炒 After the pan is hot, put the Pleurotus eryngii mushrooms into the pan and stir-fry
-
炒至杏鮑菇呈現油亮狀態後，將杏鮑菇推至一邊 Stir-fry until the Pleurotus eryngii is shiny, then push the Pleurotus eryngii aside
-
在鍋中加入10cc油 Add 10cc oil to the pot
-
放入蒜末 put minced garlic
-
放入辣椒圈 Put in chili rings
-
放入蔥白 Put in scallions
-
將蔥、蒜及辣椒的香氣炒出來 Stir-fry the aroma of onion, garlic and pepper
-
之後再將杏鮑菇連同蔥、蒜、辣椒翻炒均勻 Then stir-fry the Pleurotus eryngii together with onion, garlic and pepper
-
加入1/2小匙鹽 Add 1/2 tsp salt
-
加入1/2小匙白胡椒粉 Add 1/2 tsp ground white pepper
-
將調味料翻炒均勻後放入蔥綠一起翻炒 Stir the seasonings evenly, add green onion and stir fry together
-
然後盛盤~完成 Then put it on the plate~ Done
Judy Yang
陳怡珊
