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豌豆尖扒蟹味菇的做法
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豌豆尖扒蟹味菇怎么做好吃

食客"无惢蒲公英",看到大家都在说豌豆尖扒蟹味菇好吃,于是买来材料来偿试一下,特意将怎么做的过程分享给大家。

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所需食材 繁体

主料:豌豆尖100克、蟹味菇250克、香葱1根、红椒半个、黄椒半个、大蒜1瓣、盐1/2茶匙(3克);

主要做法:

操作步骤 反馈

    1)将蟹味菇掰开,在淡盐水中浸泡 30 分钟后,用清水冲净。锅中倒入清水大火煮沸后,放入蟹味菇焯烫 20 秒钟后捞出备用;2)用焯烫蟹味菇的水继续将洗净的豌豆尖焯烫 10 秒钟后捞出备用;3)红黄椒去蒂去籽后洗净,切成和蟹味菇长短大小的段,香葱切段。大蒜切成片;4)锅中倒入油,放入蒜片炸出香味后,放入蟹味菇煸炒几下,倒入香葱段和红黄椒段炒半分钟后,倒入豌豆尖再调入盐,翻炒几下即可出锅。时间不要太久,不超过 15 秒钟就好。不需加味精和鸡精。超级?嗦:** 蟹味菇是蘑菇的一种,市场上有白色和棕灰色两种,味道和价格基本一致,当然营养价格也是一样的了。蟹味菇也叫鸿喜菇,有人说叫蟹味菇是因为它有螃蟹的味道,我觉得这是胡说,完全没有,但这个蘑菇确实有一种其他蘑菇所没有的清香味道和爽滑的口感。** 在眉州东坡酒楼,有一道菜叫清炒豌豆尖,是俺最喜欢吃的。做法就是焯烫一下素炒加点盐,但为什么那么好吃呢,我想除了焯烫的火候,炒制的火候,最重要的还是豌豆苗本身香鲜的味道。**豌豆尖儿,很多人也管它叫豌豆苗。如果你要去市场买的话,这两种叫法在不同的地方又分别是两种菜。真令人头疼,什么时候中国的蔬菜市场也能来一次大统一呢。** 这道菜,只用盐调味,不要放味精,否则会破坏蘑菇与豌豆尖混合之后的清新爽口的鲜味。如果炒制过程中有少许汤汁,可以勾一点点薄芡。Stir-FriedPea Sproutand Beech mushroomIngredients:Pea Sprout: 100gBeech mushroom(crab mushroom): 250gChive: 1Red pepper: a halfYellow pepper: a halfGarlic: 1 cloveSeasoning:Salt: 1/2 teaspoon(3g)Directions:
  • 1

    Break off the beech mushrooms with fingers and thumb, soak in light salty water for 30 minutes, then rinse;Pour some water into a saucepan, after boiling, add in the mushrooms blanch for 20 seconds then take out;

  • 2

    Use the rest blanched water, continue to blanch the washed pea sprouts for 10 seconds then take out;

  • 3

    Remove the pedicels and seeds of the red and yellow pepper, wash and clean, then chop into smaller pieces that similar to mushrooms size;Chop the chive into segments and slice the garlic;

  • 4

    Pour some oil into a wok, fry the garlic slices until the smell comes out then add the beech mushrooms and quickly stir-fry;Add in the chopped chive and red and yellow pepper, stir-fry for 30 seconds, then add the pea sprouts in, sprinkle some salt and finally stir-fry for a little while (less than 15 seconds).Do not need to add other seasonings such as MSG and chicken powder. Finish