香菇肉燥
材料
"猪绞肉(1盒)约 450克","牛绞肉(1包) 约450克","香菇(泡水备用) 3～4朵","脆瓜 1/4小碗","大蒜 3瓣","油葱酥 1大匙","酱油 适量","酱油膏 适量","米酒 少许","姜粉 少许","白胡椒粉 少许","五香粉(可不加) 少许","酱瓜汁 3大匙","盐 1小匙","枫糖 1大匙","油葱酥 1大匙","香菇水 1碗","水 适量",
做法
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1:将泡软的香菇切成小丁, 把大蒜与脆瓜用调理机绞碎(或用手切碎).
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2:将锅烧热倒入少许蔬菜油, 用中小火爆香香菇丁和油葱酥, 放入牛和猪绞肉, 转中火炒至半熟时加米酒去腥提味.
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3:加入切碎的大蒜和脆瓜炒香, 并依序加入调味料拌炒均匀, 最后加入香菇水和适量的冷水盖过绞肉并煮至沸腾.
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4:转小火续煮20分钟, 捞除多余油脂后, 视需要用1小匙太白粉对水勾薄芡, 即完成.
