a bite of china

a bite of china

Saturday, December 7, 2013

[Recipe] 煎酿蘑菇 Make mushroom a "mash room"

Stuffed mushroom is a dish that normal in China. "Niang" can be understand as "stuff". Both the stuffer and the basement can be replaced in this kind of dish. For example, stuffer can be beef, pork, fish, shrimp even mixture of several ingredients. The basement or container is also various from mushroom, green pepper, bitter melon, eggplant and tofu. 

After several English blogs, I decide to write one in Chinese for my close friends. If you want to read the English version, you can check a similar recipe (without starch gravy):

Bon appetite~


Let's get start~
這道菜既可以當做招待朋友的宴客小菜,又可以提前準備出來放在冰箱當做平時功課繁忙時的便當。好吃美味、多種用途,希望大家喜歡 ❤



原材料:

鮮蘑菇 400g(大號白蘑菇,約15朵)
牛肉餡 100g
青蔥  4棵 (切末)
生姜末   5g
玉米澱粉  1.5湯匙
料酒  1湯匙 +1湯匙
醬油  1茶匙 +1湯匙
水 1湯匙      +100ml
植物油  1湯匙
芝麻香油  1茶匙
鹽  適量
配菜隨意


準備工作:

1.蘑菇洗淨、去蒂
2.填充的肉餡:將牛肉餡、一半青蔥末、生薑末、料酒、醬油、水、鹽一同放入碗中攪拌均勻。
3.組合:現將蘑菇內壁用玉米澱粉均勻覆蓋薄薄一層(見圖),再填入肉餡、壓實,餘下的玉米澱粉待用。



料理:

1.將平底鍋燒熱,加入植物油沾勻鍋底,將蘑菇有肉的一面向下放入鍋中,中火煎至表面乾燥、易與鍋子分離的程度。翻面煎,直至兩面焦黃。

2.另取一小碗,加入料酒、醬油、水以及剩餘的玉米澱粉,攪拌均勻倒入鍋中與蘑菇同燒。

3.待醬汁濃稠即可關火出鍋。可根據自己喜好擺盤裝飾。



愿您好胃口~