【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。
I am only commenting to make you understand of the fabulous encounter our child undergone using your web page. She even learned so many issues, most notably what it’s like to possess an awesome giving heart to get others really easily completely grasp specific hard to do matters. You undoubtedly did more than people’s desires. Many thanks for producing those practical, safe, explanatory and as well as fun guidance on the topic to Kate.
I have not checked in here for a while since I thought it was getting boring, but the last few posts are good quality so I guess I will add you back to my everyday bloglist. You deserve it my friend 🙂
After all, what a great site and informative posts, I will upload inbound link – bookmark this web site? Regards, Reader.
Hi, I think your site might be having browser compatibility issues. When I look at your website in Safari, it looks fine but when opening in Internet Explorer, it has some overlapping. I just wanted to give you a quick heads up! Other then that, fantastic blog!