查看完整版本: 蚝油双菇

蚝油双菇

主料：香菇和鸡腿菇、青菜
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;I*W ~r-f 调料：盐、料酒、蚝油、水淀粉、葱、姜7_H/D-qk
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[img]http://album.muwen.com/users/wdh68/%25E8%258F%259C%25E8%25B0%25B1/20070309073648_wdh68_album.muwen.com_F7E0F.jpg[/img]
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１、将菇切片和青菜用开水汆一下。（切记时间不要太久）5a9i6J-}k(j[
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[img]http://album.muwen.com/users/wdh68/%25E8%258F%259C%25E8%25B0%25B1/20070309073935_wdh68_album.muwen.com_926D8.jpg[/img]
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2、葱、姜切片。*`AgFn
（就这个蚝油，常吃蚝油的莫和素素都说李氏的蚝油味道非常，反正我没吃过李氏的，味道么，就无从比较了）
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[img]http://album.muwen.com/users/wdh68/%25E8%258F%259C%25E8%25B0%25B1/20070309074120_wdh68_album.muwen.com_676F5.jpg[/img]
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)y C~j'Fc4nq 3、锅入油8成热，下葱、姜爆炒，倒入两菇煸炒。
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4.加入蚝油、盐（丁点就可以，加不加都无所谓）料酒及青菜，稍翻炒片刻，勾芡即可。此菜特别简单，会拿刀的就会做这菜。j8Z$EV+U4P
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[img]http://album.muwen.com/users/wdh68/%25E8%258F%259C%25E8%25B0%25B1/20070309074431_wdh68_album.muwen.com_512A0.jpg[/img]
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[[i] 本帖最后由 wdh68 于 2007-3-9 05:03 PM 编辑 [/i]]