鲜蘑菇焖乌冬面

2024-06-22 06:03:04 153

鲜蘑菇焖乌冬面
这几天比较忙,上网时间都很少,做了很多菜,但没时间整理照片和撰写文字,只有抽空与网友们分享了!
在我国黄河流域一带,传统上人们对过年期间的饮食都比较讲究,一般家里有老人的都要按老的风俗来安排正月初一至初五的饮食。俗话讲;初一的饺子、初二的面、初三烙饼摊鸡蛋,这在上世纪八零年代以前很多人家基本都是这样安排的,可现在物质丰富了这套老的礼俗早已不实行了。
初二那天心血来潮也做了一次面,呵呵!东西都是现成的,做起来也很方便。我做的是焖面,使用的是节前买的现成的乌冬面,吃起来味道还可以大家很喜欢,这道“鲜蘑菇焖乌冬面”做法如下;

Details of ingredients

  • 机制乌冬面450克
  • 白灵菇500克
  • 五花肉丝100克
  • 芥菜200克
  • 20克
  • 15克
  • 绍酒20克
  • 蚝油20克
  • 鲜酱油15克
  • 黑胡椒1克
  • 味精1克
  • 2克

Technique

  • 难度简单
  • 工艺
  • 口味咸鲜
  • 时间二十分钟

Steps to make 鲜蘑菇焖乌冬面

  • 1.白灵菇切条备用。
  • 2.芥菜切条备用。
  • 3.炒勺上火烧热注入适量油下入五花肉丝煸炒,把五花肉丝煸出油后放入葱姜炒香。
  • 4.然后倒入白灵菇煸炒,把白灵菇炒塌秧后烹入绍酒。
  • 5.烹入绍酒后再烹入酱油炒匀。
  • 6.然后倒入适量蚝油。
  • 7.在撒入少许黑胡椒粉炒匀。
  • 8.把蘑菇炒匀后改为小火,然后把面条铺在蘑菇上,往锅中注入开水,水与面条持平即可。
  • 9.最后盖上锅盖用中火焖制10分钟。
  • 10.面条焖10分钟后打开锅盖用旺火翻炒收汁,汤汁收到70%的时候做最后调味,撒入少许盐炒匀。
  • 11.再撒入少许味精炒匀。
  • 12.把面条调好味后最后把切好的芥菜放入锅中翻炒。
  • 13.翻炒至汤汁收净便可出锅码盘。
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