香菇锅巴：美食界的新宠，消费者热议中|五香粉|小米辣|洋葱|葱花|香菇锅巴|鸡精

锅巴肉片大家都吃过，但是锅巴烧香菇，简单好吃的素菜，喜欢锅巴的你，一定不能错过。

用料

炒菜油

30克

蒜末

20克

洋葱丁

100克

香菇

30朵

碗料

生抽

30克

蚝油

20克

五香粉

1克

鸡精

1克

淀粉

5克

50克

装饰葱花

10克

点缀小米辣

2个

打底锅巴

1块

锅巴烧香菇的做法

干香菇30朵左右，冷水泡2小时，泡软

泡好的香菇，无须挤去水分，直接捞出

在香菇顶部切十字花刀

热锅凉油30克，下蒜末20克，洋葱丁100克，小火炒香

下入香菇，焖炒5分钟

取一只空碗，准备一个碗料：生抽、蚝油、五香粉、鸡精、淀粉、水。搅拌均匀

碗料从锅边转圈淋入

下入木耳

锅里留一些浓稠汤汁，关火

撒一些小米辣

锅巴掰开，铺盘子底部
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