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做法1.丝瓜去皮后切成4厘米长的条,蟹味菇去掉根部摘开,草菇去掉底部的硬结,切4瓣。口蘑切2毫米厚的片。姜去皮切细丝,大蒜去皮切薄片备用。2.锅中倒入清水,大火烧开后,放入盐(1克,分量外),放入所有蘑菇焯烫1分钟,再放入丝瓜条焯烫20秒捞出,用冷水冲一遍,充分沥干水分备用。3.锅加热倒入油,大火加热,待油温五成热时,放入姜丝,蒜片爆出香味,调成中火,放入沥干后的所有蘑菇和丝瓜条,加入盐,生抽和糖,翻炒均匀。4.临出锅时转成大火,淋入水淀粉勾芡即可。
Practice 1. Loofah peeled and cut into 4 cm long strips, remove the root of the crab mushroom mushrooms off, mushrooms remove the bottom of the induration, cut 4. Mushroom cut 2 mm thick slices. Ginger peeled thinly sliced garlic, peeled and sliced spare. 2. Pour the pot into the water, the fire boil, add salt (1 g, weight), put all the mushrooms blanched for 1 minute, then add loofah strips blanched 20 seconds remove, rinse again with cold water, Fully drain the water for use. 3. Pan heated into the oil, heat the fire until the oil temperature five into hot, add ginger, garlic burst the scent, tune into the fire, into the drain after all the mushrooms and loofah strips, add salt, Raw soy sauce and sugar, stir evenly. 4. Pro pan into the fire, drenched in water, starch, starch can be.