『食材』
干腐竹3根 65克
蘑菇 100克
花椒 10颗
盐 1茶匙
虾皮味精 1/4茶匙
『做法』
1.将腐竹用温开水泡八个小时后洗净,切成三厘米长的段。沥干水备用。
2.将蘑菇切片,主锅倒20克油,放十颗花椒,设置3分钟/120度/速度1。
3.插入蝴蝶棒,将蘑菇和腐竹放入锅中,加盐,虾皮味精炒4分钟/120度/逆转/速度小勺。
4.趁热享用。
Ingredients
3 dried yuba 65g
Mushrooms 100g
Pepper 10 pcs
Salt 1 teaspoon
Shrimp skin MSG 1/4 teaspoon
Direction
1. Soak the yuba in warm water for eight hours and then wash, and cut into three cm long sections. Drain the water and set aside.
2. Slice the mushrooms, pour 20 grams of oil in the mixing bowl, put ten peppercorns, set 3 minutes/120 degrees/speed 1.
3. Insert the butterfly stick, put the mushrooms and yuba in the pot, add salt, and stir-fry the shrimp skin and MSG for 4 minutes/120 degrees/reversal/speed small spoon.
4. Enjoy while hot.