4 portion(s)
INGREDIENTS 材料
A
10 g Black
Sesame Oil 黑麻油
15 g Sugar 糖
10 g Ginger,
sliced 姜,切片
INGREDIENTS 材料 B
150 g King
Oyster Mushroom(Xing Bao Gu), roll-cut pieces 杏鲍菇,切滚刀片
INGREDIENTS 材料 C
100 g
Assorted Capsicum, diced 各色甜椒,切块
10 g Soy
Sauce 酱油
20 g Shao
Xing Wine 绍兴酒
2 Dried
Chillies (Soak in the water till soften) 辣椒干,先浸泡
INGREDIENTS 材料D
10 g Basil
Leaves, fresh 新鲜九层塔
PREPARATION STEPS 做法
1. Put
in A, sauté 将A 放入,爆香
5 min 分钟 / 120°C / Soft speed 匙速
5 min 分钟 / 120°C / Soft speed 匙速
2. Add
mushrooms, stir fried 加入杏鲍菇,拌炒
3 min 分钟 / 100°C / Rev 逆转 / Soft speed 匙速
3 min 分钟 / 100°C / Rev 逆转 /
3. Add C
to stir fried 加入C 拌炒
2 min 分钟 / 100°C / Rev 逆转 / Soft speed 匙速
2 min 分钟 / 100°C / Rev 逆转 /
4. Add
basil leaves, mix well
30 sec / 100℃ / Rev 逆转 / Soft speed 匙速
30 sec / 100℃ / Rev 逆转 / Soft speed 匙速
Tips:
*King Oyster mushroom seems to absorb all oil immediately, but do not intend to add water, as water will be out in later stage.
杏鲍菇会很快地吸收所有食油 ,千万不要加水因过后它会自然排出水份。*Try not to wash mushroom but just wipe it with damp cloth. 不需要用自来水清洗,只需用干净的湿布轻轻地抹便可。
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