查看完整版本: 菌菇辣肉酱[8P]

菌菇辣肉酱[8P]

[img]http://informationtimes.dayoo.com/res/1/1019/2013-05/16/C16/res01_attpic_brief.jpg[/img]
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3wf{u!O'j$E 材料：茶树菇,杏鲍菇,蟹味菇,香菇、五花肉丁、蒜片
4GOP|G| 调料：黄酒、黄椒酱、浓鸡汤、盐、生抽、糖
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1　五花肉去皮,切小丁；大蒜瓣切片；彩椒切丁。
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2　起油锅,六成油温时把菌菇丁分别下去炸成金黄色；炸好的菌菇沥油捞出,炸过菌菇的油其实很香,不要浪费,拿来炒菜很好用。y'k1i,bIvYDS/Q
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3　把彩椒丁也在油里过一下。7h:h)N{'W1u;ts)g+k

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,^,[FQrIw 4　重新热锅,用点炸过菌菇的油,爆香蒜片，下肉丁煸炒,直到猪肉里的肥油炒出来一部分,倒上半杯黄酒，放辣酱,炒匀。
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[img]http://informationtimes.dayoo.com/res/1/1019/2013-05/16/C16/res13_attpic_brief.jpg[/img]
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5　放入一勺浓鸡汤或清水，加入炸过的菌菇,大火收汁。`!ML?w&L^c#QQ(`
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[img]http://informationtimes.dayoo.com/res/1/1019/2013-05/16/C16/res15_attpic_brief.jpg[/img]
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6　收到半干的时候,用盐、生抽加一点点糖调味就够，临出锅前撒一些黑胡椒碎粒,会有很好的效果。
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"R9e2lv&U~p_+~ 7　收干汁水的时候,拌入彩椒丁，即可上碟。