醬漬過後的杏鮑菇,鮮甜口感像極了鮑魚,更棒的昰沒有鮑魚的韌性,多了軟嫰鹹甜多汁的口感,做為宴客冷盤也很棒
30分
4人
100+
主要食材
杏鮑菇
300
克
薑末
20
克
醬油
3
大匙
醬油膏
1
大匙
味霖
2
大匙
食用油
1
大匙
水
800
cc
1
85 ℃ / 20 分鐘
將杏鮑菇切成滾刀塊,Remy連結電火鍋,Remy設定85度20分鐘，將感溫棒放入電火鍋中,待到溫後放入薑末,食用油爆香
電火鍋
烹煮
2
鍋內加人醬油,醬油膏,味霖
3
鍋入放入杏鮑菇,水,蓋上鍋蓋待行程結束後取出即可(喜愛更軟嫰口感的朋友,可以再多悶30~60分鐘)
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100+