韩式凉拌墨鱼菇菇
材料
"酒 1大匙","墨鱼透抽 1只(约200g)","洋葱切丝备用 120g","青葱切段备用 4支","姜切丝备用 适量(约4片)","好菇道雪白菇 50g","好菇道鸿喜菇 50g","香油 1茶匙","冷开水 150ml","白醋 1.5大匙","韩式辣椒酱 2.5大匙","酱油 2大匙","糖 1茶匙","青葱葱绿切末备用 少许","香菜切末备用 适量"
做法
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1: 鸿喜菇、雪白菇切去底层洗净备用,墨鱼洗净切花片备用,青葱切段,留少许葱绿切末,姜切丝备用,洋葱切丝浸冷开水去辛味后沥干备用,韩式辣椒酱汁调匀备用
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2: 取一小锅将水煮滚后加入鸿喜菇、雪白菇
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3: 加入墨鱼一起煮
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4: 再加入葱段、姜丝后,倒入一大匙米酒去腥,煮至沸腾后让水滚约30秒,关火将水沥干
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5: 沥干后将步骤4泡冰开水使之冷却
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6: 步骤5冷却后将水沥乾,加入洋葱丝
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7: 将韩式辣椒酱汁倒入拌匀
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8: 浸渍冷藏约15分钟后,盛盘前再加入香菜末与葱绿拌匀,即可香辣上桌啦!