炝拌香菇 用料:瓶装香菇2瓶(市售的瓶装量极少),黄瓜50克,胡萝卜50克,精盐2克,味精3克(化水15克),香油25克,蒜米15克,香醋25克。 制法:1、将香菇取出,坡刀成小块(小个的不用改刀,不去蒂,蒂可食,且营养同样丰富,食时弃之,甚为可惜),控净汁水(也可焯水,但会损失部分香味及营养成分);黄瓜、胡萝卜洗净,切成与香菇一般大小 炝 mixed with mushrooms Ingredients: 2 bottles of bottled mushrooms (commercially available bottled very little), cucumber 50 grams, 50 grams of carrots, salt 2 grams, 3 grams of MSG (15 grams of water), sesame oil 25 grams, garlic 15 grams 25 grams of balsamic vinegar Method: 1, remove the mushrooms, slope knife into small pieces (a small no need to change the knife, not to pedicle, pedicle edible, and nutrition is also rich, discarded when eating, is a pity), control net juice (also Can boil water, but will lose some flavor and nutrients); cucumber, carrot washed, cut into the general size with mushrooms