Sunday, 19 July 2015

酱泡金针菇


很久前在SiewHwei家就看到这道简易的酱泡金针菇，爱吃菇菇的我岂能错过呢！
完成待凉后即可收入冰箱保存，我又多了一道小配菜 :)




食谱参考自 Siew Hwei
我将分量减半来做，调整如下：

材料：
2包 金针菇（每包约100g）
50g Kikoman生抽
40g 味琳
50g 清水

做法：
1. 金针菇洗净，尾部切掉
2. 全部材料下锅，用中火煮开
3. 煮至冒泡泡后转小火，继续煮25-30分钟至浓稠即可
4. 待凉后倒入玻璃管，冷藏保存




发贴者 时间：
标签：

3 comments:

  1. Cat Chee21 July 2015 at 21:08

    感觉好好吃哦！

    ReplyDelete
  2. 38隐形人22 July 2015 at 16:41

    金针菇是干的那种？

    ReplyDelete
  3. Unknown9 August 2015 at 12:43

    Hi Bernice,

    I have nominated your blog for the Versatile Bloggers Award. Your blog is impressive! Do hop in to http://cocosweettooth.blogspot.com/2015/08/the-versatile-award.html to read the awards rules and requirements. Congratulations!

    ReplyDelete

Subscribe to: Post Comments (Atom)
Related Posts Plugin for WordPress, Blogger...