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大啡菇西蘭花炒魚片

材料:
大啡菇200克
西蘭花100克
魚片100克
生薑2片,蒜1瓣,芹菜50克
生抽,高湯,沙拉油,食鹽和胡椒粉各適量

做法:
1.蘑菇洗淨,西蘭花和芹菜洗淨,過熱水灼一下。魚片亦過熱水灼一下,瀝幹。
2.蘑菇切片,西蘭花撕小朵,芹菜切段,炒鍋放沙拉油燒熱,爆香薑,蒜,放入蘑菇,西蘭花,芹菜翻炒幾下,再加入高湯和魚片,炒至鍋沸,加入食鹽和胡椒粉調味。

Portabella Mushroom Stir-fry fish Fillet With Broccoli

Ingredients:
200g Portabella mushrooms
100g broccoli
Fish fillet 100g
2 slices ginger, 1 clove garlic, 50g celery;
Light soy sauce, stock, salad oil, salt and pepper to seasoning

Preparation:
1.Wash mushrooms, broccoli and celery. boiled them in the water. Also,boiled the fish fillets in the water and drain.
2.Mushrooms sliced,broccoli to tear a small flower, celery cut into sections, heat salad oil in a wok, saute ginger and garlic, add mushrooms, broccoli and celery, stir fry a few minutes, then add stock and fish slices, stir-fry until boiling, add salt and pepper to taste.