雪豆松菇炒鰻魚 Sautéed Eel with Snow Pea & Beech Mushroom

材料 Ingredients

冷凍烤鰻魚 Frozen grilled eel 1 條 each 荷蘭豆 Snow peas 1/3 磅 lb (150g) 松柳菇 Beech mushroom 1 包 pack 油 Cooking oil 2 大匙 Tbs 水 Water 1 大匙 Tbs 鹽 Salt 1/3 小匙 tsp 白胡椒 White pepper 1/8 小匙 tsp

做法

1.	鰻魚解凍後切成 1 公分寬小條。松柳菇底部切除﹐每根菇分開。荷蘭豆洗乾淨將兩頭及邊邊的老絲撕掉。
2.	鍋燒後加入熱 2 大匙油﹐加入荷蘭豆和1大匙水快炒30秒後再加入松柳菇拌炒數下。
3.	加鹽和胡椒粉調味。等松柳菇開始變軟後加入鰻魚條拌炒到鰻魚變熱即可。

PROCEDURE

1.	Defrost the eel and cut it into 1cm wide strips. Cut the bottom of beech mushroom off and separate the mushroom stem by stem. Wash the snow peas and snap the top of each pod off and pull down to remove the string from the seam.
2.	Heat 2 tbs oil in a pan. Add the snow peas and 1 tbs water and sauté for 30 seconds. Add the beech mushroom and stir several times.
3.	Add the salt and white pepper for seasoning. Add the eel strips when the mushrooms start to become soft. Sauté until the eel is warm through.

最後更新 (Last Update): 07/26/2013
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.