//
you're reading...
Food is a Beauty

香菇菜心 — 最中国的回味

快手小菜,健康营养,关键在于最后的调味汁。参考的是“小白素食记录”的菜谱,略改动。

RECIPE:

原料:小油菜 (baby bokchoi),香菇(Shiitake mushroom),姜

调味汁:4 TBS 冷水,1 TBS 生抽,0.5 TSP 白砂糖,0.5 TSP 淀粉。可根据菜量加倍,比例不变。

1. 锅中烧开水,加几滴油和少许盐;然后香菇洗净去蒂,小油菜洗净,切姜末。

2. 水开后,放入小油菜,1分钟后捞出,直接放入盛满冷水的滤水菜筐中。香菇投入开水,3分钟后捞出。将小油菜滤水,和香菇装盘待用。

3. 拌好调味汁,取平底锅加少许油,姜末炒香后,倒入调味汁。

4. 待很多气泡产生,汤汁浓稠时,浇到盘中菜上。

附一张加热调味汁的图片:

TIPS:

1. 焯油菜时加油和盐,以及泡在冷水中,皆是为了保持油菜的碧绿。

Advertisements

Discussion

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Posts by date

February 2012
M T W T F S S
« Jan   Mar »
 12345
6789101112
13141516171819
20212223242526
272829  
%d bloggers like this: