双菇芥兰花 Braised Broccoli with Mushroom

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【材料】
A:西兰花200克
B:鲜香菇6粒 、白灵菇1粒(切片)、红罗卜8片
【调味料】
素蠔油1茶匙、调味素1茶匙、糖1⁄2茶匙、盐1⁄4茶匙、酱油1⁄2茶匙、麻油1⁄2茶匙
【勾芡】
粟粉水适量
【做法】
1.把西兰花放入沸水中川烫好捞起滴干水,围盘备用。(图1-2)
2.把所有材料B放入沸水中川烫好捞起备用。(图3)
3.锅内热少许油,倒入川烫过的香菇、白灵菇片及红罗卜炒香,加入3⁄4碗水煮至滚。(图
3)
4.倒入调味料焖煮3分钟,再用少许生粉水勾芡即可。(图5)
5.盛入排好西兰花的碟子,趁热享用。(图6)

【Ingredients】
A:200g broccoli
B:6 pcs fresh mushroom, 1 Bai Ling mushroom (sliced), 8 slices carrot
【Seasoning】
1tsp vegetarian oyster sauce, 1tsp vegetarian stock granule, 1⁄2 tsp sugar, 1⁄4 tsp salt, 1⁄2 tsp
soy sauce, 1⁄2 tsp sesame oil
【Thickening】
some corn starch
【Method】
1.Blanch broccoli in boiling water, drain and arrange on serving plate.(pic 1-2)
2.Blanch all ingredients B and drain.(pic 3)
3.Heat some oil in wok, sautéblanced ingredients B until fragrant, and then add in 3⁄4
bowl water.(pic 4)
4.Add in seasoning and simmer for 3 minutes; and then thicken with starch.(pic 5)
5.Pour the dish over the brocolli.(pic 6)

Ingredients

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