【573期 趣味食谱】香菌小炒王
发布时间：00:00 2021-05-20 HKT
菇菌各有独特香气，炒香后加入虾干提味，佐饭一流。
| 材料 | Ingredients |
| 芥兰头 1个 | Kale head bulb 1 pc |
| 牛干菌 30克 | Dried porcini 30g |
| 竹笙 30克 | Bamboo fungus 30g |
| 鸡枞菌 50克 | Collybia albuminosa 50g |
| 虾干 2汤匙 | Dried shrimps 2 tbsp |
| 姜 2片 | Ginger 2 slices |
| 葱 2条 | Spring onion 2 stalks |
| 油 适量 | Oil some |
| 调味料 | Seasoning |
| 绍兴酒 1汤匙 | Shaoxing wine 1 tbsp |
| 姜汁 1汤匙 | Ginger juice 1 tbsp |
| 糖 2茶匙 | Sugar 2 tsp |
| 盐 1/4茶匙 | Salt 1/4 tsp |
| 生抽 2/3汤匙 | Light soy sauce 2/3 tbsp |
做法 Method
Step 1：芥兰头除去叶子，刨去外层厚皮。Remove the leaves of the kale head bulb, then peel the outer hard layers.
Step 2：芥兰头切成粗块。Cut the kale head bulb into thick chunks.
Step 3：牛干菌用清水浸十分钟，挤干水备用。Soak the dried porcini in water for 10 minutes, then squeezethe water and set aside.
Step 4：竹笙加入姜、葱汆水，捞起。Blanch the bamboo fungus in boiling water with ginger and spring onion, then remove.
Step 5：虾干用热水浸十五分钟，沥干备用。Soak the dried shrimps in hot water for 15 minutes, drain well and set aside.
Step 6：镬内烧热油，加入虾干、鸡枞菌、牛肝菌、酒及姜汁略炒。Heat oil in a pan, add the dried shrimps, collybia albuminosa,porcini, wine and ginger juice, then fry for a while
Step 7：加入芥兰头略炒，再拌入竹笙。Add the kale head bulb and fry for a while, then stir in the bamboo fungus.
Step 8：用盐、生抽、糖调味，以大火炒匀。Season with salt, light soy sauce and sugar, then fry over high heat and stir well.
小贴士 Tips
芥兰头刨皮后炒煮，口感更爽脆。Peel the kale head bulb before frying, the kale head bulb will be more crunchy.
作者：陈国宾（Leslie）（毕业于香港中文大学食品及营养科学系，成为注册营养师，并为多本杂志撰写专栏，现为电视台主持及电台节目嘉宾主持。）
