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雙菇扒芥菜
本帖最後由 a1234568454 於 2021-5-10 08:22 PM 編輯雙菇扒芥菜
食材芥菜心
1球
乾香菇
約12朵
蘑菇
約15朵
薑
1小塊
蔥白
2支
原味雞高湯
400ml
調味料
淬釀日式和風醬油露
2大匙
_ 北海道昆布
.
米酒
1大匙
烏醋
1大匙
鹽
少許
糖
少許
香油
少許
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F432100%2Fb7633a1f00b40487.jpg&width=400備齊所有食材~
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F432101%2F7eedaaa968351268.jpg&width=400芥菜掰開葉片洗淨,入滾水鍋中汆燙約2分鐘後撈起瀝乾切適當大小片備用。香菇泡水洗淨瀝乾,薑切絲.蔥只取蔥白部位切段備用。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F432102%2F456bf355362273a3.jpg&width=400用少許油爆香適量薑絲,放入燙軟的芥菜拌炒~加入適量高湯煮ㄧ下..加少許鹽(一點點就好)調味後,鋪於盤底備用。再起油鍋爆香蔥白薑絲,加入香菇煸香炒一下再放入蘑菇拌炒均勻~
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F432103%2Ff1e63169a2f1303b.jpg&width=400接著加入淬釀日式和風醬油露 _ 北海道昆布和米酒炒香~再倒入剩餘的高湯一起燒煮入味..湯汁略為濃縮後加入少許糖調味再用太白粉水芶個薄芡,最後加入烏醋和香油提香即可盛放在炒好的芥菜上就完成嘍!
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F432237%2F62a3eb3f9042d605.jpg&width=400若想保持芥菜翠綠..可以在燙芥菜時於水中加入少許小蘇打粉,但須再沖洗乾淨使用。(◉全素食者可省略爆香用的蔥,和使用素高湯即是一道全素料理。)
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F432104%2F2b0cef2e7a594856.jpg&width=400淬釀日式和風醬油露 _ 北海道昆布~是取自日本江戶時代以來頂級昆布產地：北海道昆布 。北海道寒冷的氣候提供優勢生長環境，造就了鮮味豐富的北海道昆布，是萃取其甘鮮精華而得的風味,它的味道清淡.,搭配蔬菜類的料理可以更加鮮美.甘甜。
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