Cooking 香菇卤肉蛋 by MissChoong.RPh December 6, 2020 written by MissChoong.RPh December 6, 2020 香菇卤肉蛋 MissChoong.RPh 香菇卤肉蛋 Cooking 香菇卤肉蛋 European Print This Nutrition facts: 200 calories 20 grams fat Rating: 5.0/5 ( 1 voted ) Ingredients 材料:五花肉 1kg (切小块)小洋葱 8粒(切丝,油炸成洋葱酥)干香菇 8朵(隔夜浸泡,切丁)鸡蛋 6个(水煮熟)姜 5片酱油 5汤匙黑酱油 3汤匙五香粉 少许冰糖 适量盐适量 Instructions 做法:1)五花肉用烧水烫熟,捞起。2)用炸洋葱酥剩下的油,倒一些在锅里。烧热后,放入姜片和五花肉,用中小火煸炒。(不想要吃到姜的,炒好后可以把姜拿掉)3)炒到五花肉表面金黄色,出一些油脂后,倒入香菇丁,继续煸炒。4)倒入洋葱酥,翻炒一下。5)加入酱油和黑酱油,搅拌均匀。6)倒入适量的水,水要淹没过肉。7)放入适量的五香粉,冰糖和盐调味。8)加入煮好剥了壳的鸡蛋,开大火煮10分钟。(要不停翻动)9)过后转小火炖40-50分钟,至汁收干。(要留点汤汁配饭哦) 家常菜食谱香菇卤肉蛋 0 comment 0 FacebookTwitterPinterestEmail MissChoong.RPh Be Yourself! Make Your Own Rainbow! previous post 冬菜蒸肉饼 next post 杂菜咸鱼骨咖喱 You may also like 桔子酸梅932 December 13, 2020 杂菜咸鱼骨咖喱 December 6, 2020 冬菜蒸肉饼 December 6, 2020 宫保鸡丁 December 6, 2020 糖醋鸡块 December 6, 2020 马铃薯焖肉碎 December 6, 2020 酱汁排骨 December 6, 2020 豆油肉Tau You Bak December 6, 2020 潮州蒸龙趸鱼 December 6, 2020 蒜香爆姜酱油蒸石斑鱼 December 6, 2020 Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.