咸蛋黄杏鲍菇

2024-05-19 12:03:08 431

咸蛋黄杏鲍菇
炸完虎皮豆儿,趁着油锅又做了这个菜,呵呵,省得这油倒来倒去的也麻烦,这菜早想做了,老是感觉时间紧,总是不凑手一样。
其实也没有啥,每天都净心的把做饭时间留给自己,想怎么做就怎么做,慢慢的做,细细的做!
说到细细的,想把杏鲍菇切得细细的细细的,可还是没做到,粗的有,细的也有,这需要功夫啊,练吧!

Details of ingredients

    Technique

    • 难度初级
    • 工艺
    • 口味咸鲜
    • 时间二十分钟

    Steps to make 咸蛋黄杏鲍菇

    • 1.材料图。
    • 2.蛋黄压碎,越碎越好,杏鲍菇切丝,越细越好,青葱切碎。
    • 3.往杏鲍菇中加小量盐,淋生抽,拌均匀。
    • 4.倒入玉米淀粉,用手抓均匀。(最好同时将油烧热,也就是说,最好临下锅前拌入淀粉,否则丝丝会成坨坨,米妈就犯了这个错。)
    • 5.炒锅倒油,烧热后,下杏鲍菇丝炸制。
    • 6.呈金黄色出锅。
    • 7.另起一锅,倒油烧热,下蛋黄碎炒至满锅都是泡泡。
    • 8. 倒入炸好的杏鲍菇丝翻炒,使蛋黄碎全都粘在杏鲍菇上面。
    • 9.放葱碎出锅。
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