[Witi✿Kitchen]醬燒鮮菇
![[Witi✿Kitchen]醬燒鮮菇](https://imageproxy.icook.network/resize?height=600&nocrop=true&sign=K7ugoBKlzdjET8r0Tusu7CiJ1GHVUSDLrCvHVPMPGVY&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Frecipe%2Fcover%2F45745%2F8973cb8164b8fad7.jpg&width=800)
熱量
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![將切絲的[菇類]用乾鍋不放油，煎煮至金黃，逼出多餘水分](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
1將切絲的菇類用乾鍋不放油，煎煮至金黃，逼出多餘水分 -
2將煎香的菇類剷置鍋邊，鍋底放油，爆香洋蔥絲
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3待洋蔥香氣散出，與拌香的菇類拌炒
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4加入調味料、水少許，煮滾轉中小火悶至洋蔥軟熟即可
小撇步
*步驟1鮮逼出多餘水分，香菇吃起來才不會有生味，香氣才足
![[Witi✿Kitchen]](https://imageproxy.icook.network/resize?height=100&nocrop=true&sign=53Aty9NUDPaGw0JUKt29mP9GJ2DjktI4mFAay3xTshk&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fuser%2Favatar%2F25314%2F8d10f94374cab6bf.jpg&width=100){kind=avatar}
![將切絲的[菇類]用乾鍋不放油，煎煮至金黃，逼出多餘水分](https://imageproxy.icook.network/resize?height=600&nocrop=true&sign=xlo4wlUqdNr6UUAMw-1otHJwFhLMmxa-JZm7jJ9N8gY&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F171734%2Fa0392cf5a610fbf9.jpg&width=800)
*步驟1鮮逼出多餘水分，香菇吃起來才不會有生味，香氣才足
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