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北菇金鈎菜飯

 北菇金鈎菜飯特色:飯粒乾爽、菇香蝦乾鮮香。製作時間:25分鐘烹調貼士:奶白菜為細棵白菜仔,需先灼軟較易切碎,金鈎即蝦乾。材料蝦乾 1両 (40克)白飯 2碗奶白菜 2棵北菇 2隻鹽 少許做法蝦乾略浸水,撈起抹乾水份,備用。奶白菜洗淨,灼軟,瀝乾水份,切碎,備用。北菇浸軟去蒂,隔水蒸熟,切片,待用。燒熱適量油,爆香蝦乾,加入白飯、冬菇片、白菜碎炒勻,以少許鹽調味即可盛起供食。Ingredients:40g dried shrimp2 bowls of rice2 stalks of small white cabbage2 black mushroomsSome saltMethod:Soak the dried shrimp. Absorb thewater and set aside.Rinse the cabbage and poach.Soak black mushroom until softened.Stalk and steam until done.Then, cut into slices.Heat some oil. Saute the driedshrimps. Then, put in rice, mushroomand cabbage. Season withsalt and ready to serve.