查看完整版本: 釀冬菇二吃

釀冬菇二吃

材料：冬菇[font=Times New Roman]16[/font][font=新細明體]隻、鯪魚膠[/font][font=Times New Roman]4[/font][font=新細明體]兩[/font][font=新細明體]、免治豬肉[/font][font=Times New Roman]1[/font][font=新細明體]兩[/font][font=新細明體]、西蘭花[/font][font=Times New Roman]1[/font][font=新細明體]棵、乾蔥頭[/font][font=Times New Roman]2[/font][font=新細明體]粒、蒜頭。[/font]%nS9Ferx%K3ws
[font=新細明體]調味料：鹽、糖、油、紹酒、粟粉、蠔油。[/font]
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Zq [size=3][font=新細明體]（[/font][font=Times New Roman]1[/font][font=新細明體]）魚肉及豬肉加入切碎乾蔥頭、鹽半茶匙、粟粉[/font][font=Times New Roman]1[/font][font=新細明體]茶匙撈勻至起膠。[/font][/size]
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[size=3][font=新細明體]（[/font][font=Times New Roman]2[/font][font=新細明體]）用有蓋器皿來浸冬菇，以保存冬菇香氣。[/font][/size]
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[size=3][font=新細明體]（[/font][font=Times New Roman]3[/font][font=新細明體]）浸軟洗淨擠乾，第一次浸冬菇水不要。[/font][/size]
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[size=3][font=新細明體]（[/font][font=Times New Roman]4[/font][font=新細明體]）換上剛可浸過冬菇水量，加入油半湯匙、糖[/font][font=Times New Roman]2[/font][font=新細明體]茶匙、紹酒[/font][font=Times New Roman]1[/font][font=新細明體]湯匙將冬菇浸透，第二次浸冬菇水留用。[/font][/size]
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T1Ip0Q8l5yoFm2dy [size=3][font=新細明體]（[/font][font=Times New Roman]5[/font][font=新細明體]）將浸透冬菇隔水蒸[/font][font=Times New Roman]10[/font][font=新細明體]分鐘，擠去多餘水[/font][font=新細明體]份，冬菇水留下[/font][font=新細明體]。[/font][/size]Y{sCL)Mg`
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8K2_d-v{#[:} [size=3][font=新細明體]（[/font][font=Times New Roman]6[/font][font=新細明體]）冬菇內撲上粟粉。[/font][/size]
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'f9O~vdhcd:Y [size=3][font=新細明體]（[/font][font=Times New Roman]7[/font][font=新細明體]）將饀料釀入冬菇內。[/font][/size]
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[size=3][font=新細明體]（[/font][font=Times New Roman]8[/font][font=新細明體]）慢火將冬菇煎熟，餘下的饀煎成魚餅，喜歡香口就樣吃。[/font][/size]U,a'iH o#T O!O A
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[size=3][font=新細明體]（[/font][font=Times New Roman]9[/font][font=新細明體]）喜歡較濃味，爆香蒜頭，加入第二次浸及蒸冬菇水，蠔油[/font][font=Times New Roman]1[/font][font=新細明體]湯匙及少許鹽，將煎好冬菇回鍋稍煮。[/font][/size]N-J/f r)WJ(h
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[size=3][font=新細明體][font=新細明體]饀料可按自己口味更改，單用魚肉、豬肉或蝦肉[/font][font=新細明體]…[/font][font=新細明體]。[/font]
%i7[;u9o.C+~V*}6O [font=新細明體]我不吃太咸，調味料份量請自行調整。[/font]1V A#]N"_Q
[font=新細明體]灼西蘭花時沒加油，水中只加入紹酒、糖、鹽。[/font]
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看起来很不错啊，我道菜我吃过，不过不记得在哪里，做起来也不会很难