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白蘑菇炒西蘭花
材料:
150克白蘑菇
1個西蘭花
5克黑木耳
蔥,姜,蠔油,鹽適量
做法:
1.新鮮白蘑菇切片備用; 2.黑木耳用冷發泡發,用開水焯一下後過冷水; 3.西蘭花撕小朵,焯一下。 4.熱鍋涼鍋,蔥姜嗆鍋。出香味後,倒入白蘑菇,煸炒軟後放黑木耳和西蘭花;翻炒半分鐘,加入蠔油,鹽,調味出鍋。
Stir-fry White Button Mushroom and Broccoli
Ingredients:
150g White Button Mushroom,
1 Broccoli,
5g Black fungus,
The right amount of Green onion, Ginger, Oyster sauce, Salt.
Preparation:
1.The fresh mushroom slices standby; 2.With cold water foaming the black fungus, after blanch using boiled water and then use the cold water; 3.Broccoli tore little flower, blanch them.
4.Spring onion and ginger in the pot choke out the aroma. After fragrant, add the mushroom, stir-fried it until soft, and then add the black fungus and broccoli; Stir a half minutes, add oyster sauce, salt, season it.
辧公室地址:
香港澳登有限公司
九龍灣宏開道20號楊耀松(第八)工業大廈12樓D室
辦公時間:
星期一至五 (上午9時至下午5時)
星期六 (上午9時至下午1時)
星期日及公眾假休息