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Monday, September 14, 2009

Braised Mushroom with Blanched Snow Peas 焖香菇扒荷兰豆

荷兰豆本身的味道已很甜,所以烫一烫就已经很好吃了。配上焖得又软又入味的香菇,清淡与香浓之间取得了平衡。

材料:
香菇 8朵(去蒂泡软)
荷兰豆 1包(去丝)
上汤 适量(我用鸡汤)
橄榄油、盐 少许

腌料:
蚝油、酱油(酱青)、栗粉、水适量

做法:
1)泡软的香菇加入腌料腌数小时。
2)煮滚水,加入荷兰豆、少许橄榄油和盐,川烫至熟(荷兰豆要脆脆才好吃,不要烫到太软),捞起铺在盘子上。
3)腌好的香菇加入上汤(上汤比香菇再高一点),小火焖至干身,间中搅拌,试一试味道,如果不够味,再加调味料(喜欢的话,可以加入少许黑酱油上色)。
4)焖好的香菇铺在荷兰豆上即可上桌。

7 comments:

  1. 我很喜欢香菇,看来好好吃哦。

    ReplyDelete
  2. 我也要吃
    看起来和餐馆摆设一样

    ReplyDelete
  3. Anncoo,

    我也是很喜欢吃香菇,不过最近口味有点改变,有时看到香菇会怕。


    Sock Peng,

    你过奖了。这种摆盘最容易了,只有有绿色,看起来就会很开胃。

    ReplyDelete
  4. 哇。。。叹为观止! 好好吃哦。。。

    ReplyDelete
  5. Looks good, maybe will give it a try one of these day...

    ReplyDelete
  6. Sharon,

    Thanks. Try and let me know the verdict. :)

    ReplyDelete

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