开心电玩城

  • 鲜鸡汤烩牛肝菌

主料:铜色牛肝菌200g,咸鸡150g
辅料:西红柿150g,粉丝100g,蒜苗20g
调料:鸡汤250g,盐6g,,油30g,川野山珍精(增鲜型)5g

  • 详情介绍

烹制(zhi)方法:

1.铜色牛肝菌洗(xi)净切块,咸鸡宰(zai)块,西红柿(shi)切块,蒜(suan)苗切节(jie);

2.炒锅(guo)置火上,放(fang)油,咸(xian)鸡骨油,铜色(se)牛肝菌汆(cuan)水待用;

3.炒锅内放入鸡(ji)汤(tang),咸鸡(ji),铜色牛肝菌,粉丝,西红柿,蒜苗,盐,川野山(shan)珍精,煮熟(shu)装盘即可。


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