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標題: 韓式涼拌墨魚菇菇 [列印本頁]

作者: 蘋果QQ 時間: 2013-8-16 20:03:29 標題: 韓式涼拌墨魚菇菇

主食材
墨魚透抽 1隻(約200g) 洋蔥切絲備用 120g 青蔥切段備用 4支薑切絲備用適量(約4片) 好菇道雪白菇 50g 好菇道鴻喜菇 50g

韓式辣椒醬汁
香油 1茶匙冷開水 150ml 白醋 1.5大匙韓式辣椒醬 2.5大匙醬油 2大匙糖 1茶匙

配料
青蔥蔥綠切末備用少許香菜切末備用適量

作法
1鴻喜菇、雪白菇切去底層洗淨備用，墨魚洗淨切花片備用，青蔥切段，留少許蔥綠切末，薑切絲備用，洋蔥切絲浸冷開水去辛味後瀝乾備用，韓式辣椒醬汁調勻備用

2取一小鍋將水煮滾後加入鴻喜菇、雪白菇

3加入墨魚一起煮.再加入蔥段、薑絲後，倒入一大匙米酒去腥，煮至沸騰後讓水滾約30秒，關火將水瀝乾

4瀝乾後將步驟3泡冰開水使之冷卻

5冷卻後將水瀝乾，加入洋蔥絲

6將韓式辣椒醬汁倒入拌勻

7浸漬冷藏約15分鐘後，盛盤前再加入香菜末與蔥綠拌勻，即可

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