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小啡菇菜芯

材料:
啡菇250克
油菜心200克  
鹽、薑片、素湯、白糖、胡椒粉、
料酒、濕澱粉、芝麻油各適量
香菜、火腿片裝飾

做法:
1.啡菇放入小盆內,加入濕水洗幾遍,再放鹽反復用手揉搓,待鹽變成黑褐色時用溫水洗去,沖入相當於蘑菇2倍的開水,將盆蓋嚴燜1小時,然後將蘑菇撈入溫水盆中,將燜蘑菇原湯澄清備用。將蘑菇用溫水洗淨瀝幹,切成薄片。
2.油菜去除老幫,老葉,每棵菜只取3-4個葉的嫩菜心,將菜心根部削成圓錐形,再從圓錐頂部破開,用清水沖洗乾淨。
3.鍋內加水,上火燒開,下入蘑菇汆一下,撈入盤中,攤開晾涼。再把水燒開,下入菜心汆一下撈出,用涼水沖涼,理順。
4.炒鍋置火上,注入芝麻油燒熱,下薑片炒出香味,沖入素湯和蘑菇原湯燒開,放入菜心,加鹽,料酒,胡椒粉,白糖,將菜心燒透,裝入盤中。再將蘑菇片放入菜心的鍋中略燒,用濕澱粉色勾芡,澆在菜心上即可。

Crimini Mushroom and flowering cabbage

Ingredients:
2 Auden Organic Portabella mushroom caps, rinsed and wiped clean
Olive oil
2 eggs
1 Tablespoon diced red pepper
1 Tablespoon diced onion
1 Tablespoon diced tomato
Dash of salt, pepper and thyme

Preparation:
1. On a baking sheet, broil the Portabella (wipe the bottom with Olive oil to prevent sticking) until just tender. In a fry pan, scramble the eggs,red  pepper, onion, tomato, salt, pepper and thyme until cooked through.

2. Cup the egg mixture into the Portabella cap and return to the oven for a short time. Garnish with Parsley and serve. You may choose to add cheese, ham or bacon; however the Portabella is a rich meal by itself.