豉椒鮮菇

Ingredients:

  • 菇 (杏鮑菇,鮑魚菇…)
  • 薑,切絲
  • 豆豉(我喜歡用溼的因為比較甜,如果用乾的要多放一點油)
  • 辣椒
  • 麻油
  • 米酒
  • 糖(可省略)

Method:

  • 菇類切適當大小,薑切絲,紅辣椒切絲,備用。
  • 以麻油與沙拉油起鍋,下薑絲爆香,快炒香時下豆豉。
  • 倒入菇類與辣椒拌炒,倒入少許米酒。確認酒精燒開後可加入少許水加蓋。如豆豉過於死鹹加入少許糖。


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