【鱼香双菇】
by 毛毛妈
亲们一定要试试这个鱼香双菇，滋味浓厚，集咸甜酸微辣诸多滋味于一体，非常下饭好吃。
用料:
1：白和棕色小蘑菇各一盒，150克/每盒；
2：橄榄油1大匙，红油1大匙，泡辣椒2茶匙斩茸，蒜蓉2茶匙，葱花2茶匙，姜蓉1.5茶匙；
3：盐1/3茶匙；
4：调味汁：厨酒1.5茶匙，米醋1大匙, 糖4茶匙，生抽酱油 2茶匙，头抽酱油1茶匙，鸡粉1/6茶匙，淀粉1.5茶匙，水1大匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、白和棕色小蘑菇切去根冲洗后沥水待用（图1）。将所有调味料4放入一小碗中拌匀待用（图2）。
2、不粘锅加1大匙橄榄油和红油，置炉上开大火，放入泡椒，蒜蓉、葱花和姜蓉（图3）炒香，大约1分钟（图4），放入小蘑菇（图5）以及1/3茶匙盐（图6），翻炒1-2分钟。
3、下拌好的4料调味汁（图7），翻炒几下均匀煮至汁浓出锅。配上米饭，可以吃2碗哈。
You might also like:
Chinese mushrooms and potatoes in savory soy sauce 香菇烧土豆香菇烧土豆 Chinese mushr...
水芹炒鸡胸肉 Chinese celery and chicken breast stir fry水芹炒鸡胸肉 Chinese celery and ...
炒三丁Beancurd Fava bean and Pork stir fry炒三丁Beancurd Fava bean and Pork stir ...
风味豆豉炒茄子Eggplant stir fry in fermented black bean sauce风味豆豉炒茄子Eggplant stir ...
I’m not sure where you are getting your information, but great topic. I needs to spend some time learning more or understanding more. Thanks for excellent info I was looking for this information for my mission.
I went over this site and I conceive you have a lot of superb info , saved to fav (:.