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原料
鮮香菇: 6隻, 油菜: 1小把, 大蒜: 4-6瓣, 蚝油: 3湯匙, 水澱粉: 1個碗底, 胡椒粉: 一點點
步驟
1全部食材合影
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2大蒜切成粗米粒
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3用少量水調勻蚝油和胡椒粉
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4滾水燙熟油菜和香菇,盛出擺盤
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5適量底油爆香蒜粒
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6蒜粒金黃髮焦時,放入混合調味料
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7倒入水澱粉翻炒至起粘, 起鍋淋在擺好盤的鮮蘑菜心上。
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8肥美的香菇淋上蚝汁,豐滿地要顫抖起來~
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9我是來自金融圈的小廚娘Lydia,每周推出一篇原創精緻菜譜,在訂閱號和下廚房同步更新。
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10掃描二維碼進入我的私廚訂閱號:Lydia的廚房精緻料理。
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11還有更多簡單、美味、精緻的料理在等你,來找我玩兒呀!
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