小菜
由 CookWhatHK0 次收藏
蒜香牛油煙肉杏鮑菇將杏鮑菇粒煎香，加入香脆煙肉、洋蔥、毛豆同牛油兜炒，鹹香惹味。
杏鮑菇洗淨，切 2 厘米四方粒；煙肉、洋蔥切粒；毛豆解凍備用。
Wash the king oyster mushrooms and cut into 2 cm cubes. Dice the bacon and onion. Thaw the edamame and set aside.
起油鑊放入杏鮑菇炒 3–5 分鐘至收乾水分；煙肉煎香；蒜蓉、洋蔥粒落鑊炒至半軟，加入毛豆；牛油增香調味完成。
Heat oil in a pan and stir-fry the king oyster mushrooms for 3-5 minutes until the moisture has cooked off. Fry the bacon until fragrant, add the minced garlic and onion and stir-fry until softened, then add the edamame. Finish with butter for aroma and season to taste.
