(万家香大吟酿薄盐酱油)---百菇拌拌酱
材料
"金针菇 140g","柳松菇 80g","鸿喜菇 140g","美白菇 40g","干香菇 15g","水 700c.c","柴鱼片 10g","大吟酿薄盐酱油 150g","海盐 1大匙","味霖 80g","白胡椒粉 1大匙","冰糖 3大匙","柠檬叶 10片","白醋 1大匙"
做法
-
1: 将材料备妥
-
2: 将柳松菇放入调理机中
-
3: 将柳松菇切成细碎状
-
4: 将美白菇切成细碎状
-
5: 将鸿喜菇切成细碎状
-
6: 将香菇泡水后去蒂头,放入调理机中切成细碎状
-
7: 将金针菇切细丝泥状
-
8: 将所有的菇切好放入盘中
-
9: 压力锅热锅后,放油并倒入百菇拌炒
-
10: 加入水700c.c,不停拌炒出香气与冒泡泡
-
11: 加入大吟酿薄盐酱油和其他调味料
-
12: 盖上压力锅盖,闷煮5分钟,即可完成,请趁热放入玻璃罐中,并且倒置倒凉掉,再放入冰箱存放