乐生活
Tuesday, 7 January 2014
古早味香菇肉燥
做法:
1.蔥,薑,蒜爆香後拿出;用鍋中油爆香紅蔥頭
2.放入香菇末,切末的蝦米炒香
3.放下絞肉爆炒加入適量米酒大火滾後中小火煮約2~3分
4.加上適量醬油,糖,大火稍拌炒至糖溶
5.加入水(要蓋過食材)大火滾後轉中火煮約3~5分轉小火慢燉
10分後再入電 鍋燉20分
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