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用料口蘑(白蘑菇)4朵,鸡腿蘑3朵,甜豆荚80克,鲜香菇2朵,杏鲍菇2朵,红菜椒、黄菜椒各1/2个,牛油15克,盐3克,黑胡椒1克。做法1.红菜椒和黄菜椒分别切成细条状,甜豆荚择去老筋,洗净,放人滚水中氽烫断生,捞出,沥干水分。2.口蘑、鸡腿蘑、杏鲍菇、鲜香菇分别用流动水清洗干争,沥去水分后切成片状。3.中火烧热平底锅中的牛油至融化,放入红、黄菜椒丝煸炒半分钟,盛出待用。4.将切好的四种蘑菇条放入平底锅中,煸炒约5分钟,调入盐和黑胡椒继续翻炒2分钟。
Ingredients Mushroom (white mushroom) 4, 3 Coprinus, 80 grams of sweet pods, 2 fresh mushrooms, 2 Pleurotus eryngii, red pepper, yellow pepper each 1/2, 15 grams of butter, salt 3 grams, 1 gram black pepper. Practice 1. Red pepper and yellow pepper were cut into thin strips, sweet pods choose to old ribs, wash, put the boiling water in the hot off, remove and drain the water. Mushrooms, Coprinus comatus, Pleurotus eryngii, fresh mushrooms, respectively, with mobile water to clean the fight, drain to the water and cut into pieces. 3. Medium heat the butter in the pan until melted, add red, yellow pepper, stir fry for half a minute, put it out for use. 4. The cut four kinds of mushrooms into the pan, stir fry for about 5 minutes, transferred to salt and black pepper to stir 2 minutes.