阿基師教你做「什錦炒河粉」
什錦炒河粉
食材：
河粉200公克、紅蘿蔔1/3根、韭菜4支、豬肉絲50克、草蝦仁6隻、洋蔥1/3顆、乾香菇(泡水留湯)2朵、銀芽50克、青蔥1支、蒜頭3顆、魚板1/3塊、雞高湯100c.c.、紅蔥油1大匙、太白粉1小碗
調味料：
烏醋、白胡椒粉、香油、醬油
做法：
1.河粉攤開後反捲，切條狀；韭菜切段、蔥先拍一下再切段、餘板切條、紅蘿蔔切絲、洋蔥切絲、蒜切末、蝦剖半不切斷、香菇切絲、高湯復熱。
2.醃肉：豬肉絲拌入醬油、太白粉抓醃，備用。
3.起鍋熱沙拉油+香油，下洋蔥、香菇炒軟，再放入肉絲拌炒均勻，盜入備用。
4.同上鍋底，炒香蔥段、蒜末、魚板，倒入高湯、紅蔥油煨煮湯汁，再加入步驟3、蝦仁、河粉翻炒均勻。
5.同上鍋，下韭菜、銀芽和香菇水拌炒，蓋上鍋蓋燜煮入味，起鍋前淋上香油、白胡椒粉、烏醋提味即可。
Good day! I know this is kinda off topic but I’d figured I’d ask. Would you be interested in exchanging links or maybe guest authoring a blog article or vice-versa? My website goes over a lot of the same subjects as yours and I feel we could greatly benefit from each other. If you’re interested feel free to shoot me an email. I look forward to hearing from you! Fantastic blog by the way!
秀，您好：
謝謝您，食譜已作修改。
最後一個步驟有加香菇水..沒寫到喔