食譜: 通少蠔汁炆香菇 (Simmer Mushroom in oyster sauce)

哩幾日天氣都非常好呀, 我覺得今年montreal哩邊真係幾好彩, 本來有幾場大風雪, 不過最後都吹唔正, 我見其他地方吹到又無電又勁多雪, 真係thanks god呀

雖然天氣好,

不過就好凍呀, 三月啦, 點解仲係咁凍呀, 快啲暖啦, 可以做吓戶外活動(例如打吓籃球)

今日哩個餸, 我係新年個時整呀, 哈哈, 要等到宜家先出到呀

炆冬菇真係好好味呀, 不過冬菇唔靚真係好麻煩, 煮完可能會唔好味又有啲臭味, 不過如果大家唔識買, 不況去一啲信得過嘅海味舖, 問吓人先買啦, 會好過去超市買呀

炆冬菇我會建議用返中國冬菇會好啲, 但唔需要太執著啦,

不管甚麼菇, 炆完好味就係好菇啦, 哈哈

冬菇記得用少少生粉去兜勻, 再清洗, 會乾淨好多呀, 炆完之後啲汁應該會有點濃同杰呀, 咁就非常好啦, 獻都唔需要打啦, 調好味, 就可以上碟啦

真係簡單又好味呀,

我太太食到唔停口, 就知好味道啦, 哈哈

 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 10 minutes |  Cook烹調: 40 minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 冬菇25隻, 浸軟, 去蒂(25 dried mushroom, soaked, stemmed off)

汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 金寶雞湯1/2 罐 (1/2 cane of Campbell chicken broth) 
tonytsang and kareny recipy
2- 蠔油3湯匙 (3 tbsp of oyster sauce) 
tonytsang and kareny recipy
3- 水1罐 (1 cane of water) 

做法 Steps

tonytsang and kareny recipy
1- 先將冬菇清洗乾淨, 方入煲內 (圖1), 加入雞湯, 蠔油和加水至蓋過半隻冬菇為止, 快火滾起, 中慢火炆35分鐘或至軟熟為止 (圖2)
tonytsang and kareny recipy
2- 最後加點鹽和糖調好味道, 把冬菇先上碟, 淨下的汁加生粉水埋獻, 淋上冬菇上即成
tonytsang and kareny recipy
1- Clean the mushroom well.  Put it into the pot (fig.1).  Pour in the chicken broth, oyster sauce, and water until cover at least half of the ingredients.  Heat it through and turn down the heat to medium.  Simmer it for 35 minutes or until tender (fig.2)
tonytsang and kareny recipy
2- Before serve, add salt and sugar to adjust the taste.  Dish up the mushroom first.  Thicken the sauce left in the pot.  Pour it over to mushroom.  Serve it in hot.

貼士 Tips
1- 汁炆完應該夠杰, 如不夠才加生粉水埋獻
tonytsang and kareny recipy
2- 糖和鹽要到最後先好加, 炆食物應避免太早調味
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- The sauce should be sticky enough at the end.  Only thicken the sauce it is not sticky.
 tonytsang and kareny recipy
2- To simmer any food, it is always better to adjust the taste at the end.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

---

Copyright © 通之廚房. All rights reserved.