膏蟹烧菌菇

Food and Life - - 乐活 厨艺秀场 -

膏蟹洗净,用刀切去蟹钳,用力掀开蟹盖,一切四;黑鸡纵、秀珍菇、猪肚菌、海鲜菇、蟹味菇、白蘑菇切成小块;姜、蒜切片,葱切段;锅烧热,倒入油,放入蒜片煸香,倒入菌菇炒至断生后盛出;重起油锅,蟹块拍上淀粉,下油锅煎炸,放入葱、姜、蒜煎香,并给蟹块翻个面,放少许花椒粒或花椒油,倒入料酒、少量水、菌菇,加盖焖4 ~ 5分钟;开盖后加盐、糖调味,水淀粉勾芡,出锅前加一点生抽,炒匀后撒上葱段即成。

各类菌菇经过煸炒之后香气毕现,蟹肉则膏黄满溢,腴润肥美,实属山珍海味的完美结合。

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