芽菇焖花肉 Braised Pork Belly with Bud Mushroom скачать в хорошем качестве

芽菇焖花肉 Braised Pork Belly with Bud Mushroom

煮这菜要注意哦，南乳已经是咸的，如果要下盐，请先试味！不然，过咸就坏了整锅菜。。。 分量：4-5人份 需时：45 分钟 材料： 芽菇仔 - 250克 五花肉 - 500克 （连皮切块） 木耳 - 50克 （5朵） 蒜头 - 5瓣（剁碎） 油 - 1汤匙 生菜 - 1棵* 调味料： 南乳 - 2块 南乳汁 - 2汤匙 准备功夫： 1. 把芽菇仔洗净，去皮，稍微拍裂 2. 把木耳浸软，去硬蒂，切小片 做法： 1. 烧热锅下油，加入蒜头，爆香 2. 加入五花肉 ，炒至肉呈金黄色 3. 下南乳和南乳汁，木耳，芽菇仔炒匀 4. 加入水，搅匀煮沸，加盖，转中小火焖30分钟 5. 上桌，完成 小提示：配与生菜吃这道菜，口感更佳 There is another way of eating this dish by wrapping it with lettuce Portion: 4-5 pax Time required: 45 minutes Ingredients: 250g bud mushroom 500g pork belly (cut it with skin attached) 50g black fungus 5 cloves of garlic (mince it) 1 tbsp oil 1 lettuce* Seasoning: 2 fermented red bean curd 2 tbsp fermented red bean curd sauce Preparations: 1. Remove skin of bud mushroom, wash it and flatten slightly 2. Soak black fungus in water, cut into small slices Steps: 1. Heat the wok with oil, add in garlic and saute 2. Add in pork belly, fry until it turns golden brown 3. Add in fermented red bean curd and sauce, black fungus, bud mushroom and fry evenly 4. Add in water, stir evenly and bring to boil, cover with lid and switch to medium-low heat for 30 minutes 5. It’s done! Tips: There is another way of eating this dish by wrapping it with lettuce Shenyang Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/b... #南洋风味家常菜单 #新年年菜 #nanyangkitchen Visit our website for more recipe: https://www.nanyangkitchen.co/ Like us on FB:   / nanyangkitchen.co   Follow us on IG:   / nanyangkitchen.co   Subscribe to our YT channel:    / nanyangkitchen