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鸡油菌炒带子Chantarelle Mushroom stir-fry w/ Scallop

【希望之声2020年1月8日】材料:

Ingredients:

鸡油菌6安士 (Chantarelle mushroom 6 oz), (16-20 size)带子10安士 (Scallop 10 oz),莴笋两安士 (Celtuce 2 oz), 红萝卜花一安士 (Carrot slice 1 oz),姜蒜片少许 (Ginger & garlic a little)。

调味:

Seasonings:

鸡汤三分一杯 (Chicken borth 1/3 C),糖四分一茶匙 (Sugar ¼ t), 胡椒粉少许 (Pepper a little),粟粉半茶匙 (Constarch ½ t), 盐四分一茶匙 (Salt ¼ t)。

做法:

Instructions:

鸡油菌以小扫扫去菌面和菌底附着的浮泥,用小刀从菌盖向菌柄下削,切去菌脚,再切成小片备用。

Use a small sweep to remove the floating mud attached to the Chantarelle mushroom surface and the bottom, use a knife to cut from cover to the stem, cut off the fungus feet, and cut into small pieces for use.

带子不用解冻,直接放入滚水中,加入半个柠檬榨汁连皮一起放入,加三片姜, 关火,盖上锅盖,浸泡五分钟后捞出,去掉旁边的硬块,用厨房纸索乾备用。

Don’t have to unfreeze the scallop, just put it in boiling water. Add half a lemon with peel, add three pieces of ginger, then turn off the heat and put on the lid. Wait for 5 mins and remove all ingredients. Remove the hard parts on both sides of the scallop and wipe dry with kitchen paper towel.

莴笋去皮切小块,与甘笋花飞水备用。

Peel the Celtuce and cut it into small pieces.

热镬下油, 把带子两面轻轻煎一下,盛出,再爆香料头,放入鸡油菌,莴笋炒一下,再加入带子,搅匀调味汁,一边倒入一边快手兜匀,便可上碟。

Heat the oil and fry gently on both sides of the scallop and remove it. Stir fry the seasonings, and add chanterelles, stir-fry the celtuce, add the scallop, stir the sauce, and pour it into the side while evenly mix the ingredients. Ready to serve.

* 梁师傅小贴士 *

Chef’s Tips:

鸡油菌味甘,性寒, 子实体含有异亮氨酸等多种氨基酸,多醣,多种维生素及黄菌素。

食疗价值:子实体有清目,利肺益肠胃之效。经常食用,可预防视力失常,眼凸,夜盲,亦可抵抗呼吸道及消化道感染。 另有报道, 鸡油菌对癌细胞有一定的抑制作用。 鸡油菌味鲜肉嫩,香气浓郁,具有水果香味, 能与各种蔬菜,肉类,海鲜相配搭, 制作出各种美味佳肴。

本食谱及照片由 [ 梁厨美食] 烹饪节目梁师傅提供

Recipe and Photo developed by Master Chef James Leung

鸡油菌, 带子 Chantarelle mushroom and scallop

* 材料赞助商 *

Sponsor of ingredients: www.sayweee.com

责任编辑:Sarah Shao

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