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白蘑菇燒冬瓜
材料:
冬瓜500克
白蘑菇100克
料酒、鹽、濕澱粉、豆油、黃豆芽湯各適量
做法:
1、冬瓜洗淨,去皮去瓤。
2、去皮冬瓜沸水焯一下,撈出用涼水浸泡,再切成塊。
3、蘑菇洗淨,切塊。
4、炒鍋入油燒熱,放入豆芽湯,蘑菇,冬瓜塊,料酒,鹽,旺火燒沸,改小火,燒至蘑菇,冬瓜入味,用濕澱粉勾芡,即可出鍋裝盤食用。
White Button Mushroom braising wax gourd
Ingredients:
Wax gourd 500 G, White Button mushrooms 100G
Cooking wine, monosodium glutamate, salt, wet starch, soybean oil, soybean sprout soup–right amount each
Preparation:
1、Washed wax gourd, peeling and dug in the pulp.
2、Use the boiling water to blanch the peel wax gourd, remove and use the cold water to soak out, then cut into pieces.
3、Washed mushrooms, cut into pieces.
4、Frying pan on the fire, add the oil to heat, add soup of bean sprouts, mushrooms, wax gourd, cooking wine, salt, MSG, to boiling them with the high-temperature fire, change the low-temperature fire and braising mushrooms cooked, wax gourd flavor, with wet starch to thicken, and then can be out of the pot on the plate.
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
食物牌照: 2951816842
地址: 九龍觀塘鴻圖道76號聯運工業大廈6樓B室D部份
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