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原料
香菇 油菜 盐 油 鲍汁 生抽 胡椒粉 白糖 料酒 淀粉 姜 蒜 葱花:
步骤
1香菇去蒂洗净,刻花;油菜(也有叫小瓢儿白、窝心白的)仔细洗净(一定要小心别把叶片掰断了)后纵切成两半儿;
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2开水锅中放入少许食盐和色拉油,放入油菜焯熟至色泽碧绿沥出,过凉,沥干;放入香菇煮熟捞出过凉,沥干;摆盘;
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3鲍汁、生抽、胡椒粉、白糖、料酒、淀粉各适量,调匀---鲍汁咸度大,一般来说不用再加盐;
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4少许热油下姜蒜末爆香;
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5倒入步骤3中调好的味汁,转中小火,不停铲动至成半透明深琥珀色、略稠时关火;
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6将烧好的鲍汁浇在香菇和油菜上,撒上葱花即可。
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