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主料:杏鲍菇250克,尖椒1个,胡萝卜半根,木耳50克。辅料:油适量,葱10克,郫县豆瓣1汤匙,姜10克,蒜10克,酱油少许,白糖1汤匙,醋2汤匙,淀粉适量。做法:1.食材洗净,锅中加清水烧开,下杏鲍菇焯4-5分钟至变软,捞出晾凉。2.胡萝卜、尖椒、木耳切丝,杏鲍菇撕成条,碗内加葱姜蒜末,白糖、醋、淀粉、水、酱油调匀待用。3.炒锅入油,烧热,下郫县豆瓣,炒至出红油,下入杏鲍菇煸炒片刻。
Ingredients: 250 grams of Pleurotus eryngii, pepper 1, half a carrot, fungus 50 grams. Accessories: oil amount, onion 10 grams, 1 tablespoon Pixian bean, ginger 10 grams, garlic 10 grams, a little soy sauce, sugar 1 tablespoon, 2 tablespoons vinegar, starch amount. Practices: 1. Wash ingredients, add water to boil the pot, cook under the Pleurotus Pleurotus 4-5 minutes to become soft, remove and let cool. 2. Carrot, pepper, fungus shredded, edible mushrooms torn into strips, add ginger and garlic in the bowl, sugar, vinegar, starch, water, soy sauce and mix well until use. 3 wok into the oil, heat, Xia Dianxian Douban, fry until the red oil, stir-fry mushrooms into the next moment.