神马文学网3月29日西单图书大厦见-------【豌豆尖扒蟹味菇】
来源：百度文库 编辑：神马文学网 时间：2024/07/02 18:34:59
Pea Sprout: 100g
Beech mushroom(crab mushroom): 250g
Chive: 1
Red pepper: a half
Yellow pepper: a half
Garlic: 1 clove
Seasoning:
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
