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白蘑菇燒白菜

材料:
白蘑菇300克
白菜1棵
蔥、薑、醬油、鹽、白糖、花生油各適量

做法:
1.蘑菇泡發,洗淨,泡蘑菇的原湯澄清備用。
2.白菜洗淨切成條。蔥切段,薑切絲。
3.炒鍋置火上,注入花生油燒熱,下蔥,薑煸出香味,放入白菜煸炒至六成熟,放入蘑菇,加醬油,鹽、白糖,加清水和少量蘑菇原湯,加蓋燒燜至熟,起鍋裝入盤中即可。

White Button Mushroom braising Chinese 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.