雞毛菜炒松柳菇 Sautéed Ji-Mao-Choy with Beech Mushroom

材料 Ingredients
雞毛菜 Ji-Mao-Choy 2/3 磅 lb (300g)
松柳菇 Beech Mushroom 1 包 pack
大蒜 Garlic 2 瓣 clove
油 Cooking oil 2 大匙 Tbs
鹽 Salt 1/2 小匙 tsp
白胡椒 White pepper 1/8 小匙 tsp
香菇精 (可免) Mushroom concentrate (optional) 1/4 小匙 tsp
雞毛菜炒松柳菇圖片

做法
1.雞毛菜洗乾淨濾乾。大蒜切碎。松柳菇略為沖洗後馬上擦乾。將其底部切除﹐每根菇分開。
2. 2 大匙油燒熱﹐倒入松柳菇和大蒜末快炒30秒。
3.加入雞毛菜﹐鹽﹐白胡椒和香菇精快炒到雞毛菜脫生。趁熱食用。



PROCEDURE
1.Wash and drain the ji-mao-choy. Mince the garlic. Wash the beech mushrooms and dry them immediately. Cut the bottom of beech mushroom off and separate the mushroom stem by stem.
2. Heat 2 tbs oil. Add the beech mushrooms and minced garlic and sauté in high heat for 30 seconds.
3.Add the ji-mao-choy, salt, white pepper and mushroom concentrate. Sauté until the ji-mao-choy is done. Serve hot.




最後更新 (Last Update): 07/15/2013
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