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蘑菇乌冬面

蘑菇乌冬面

  • Recipe parson20160119 26781 hqf99x 4人份
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有时候没有什么能像啜一口丰盛的乌冬面一样让人感到满足了,您想要的满足感就在这份食谱里。这道蘑菇乌冬面用日式鲣鱼高汤做汤底,用木耳、金针菇和菠菜作配菜提鲜,这是您秋日夜晚最理想的清淡主食。

材料

20g kikurage (wood ear mushroom)
100g fresh enoki mushrooms
200g udon noodles
2 tbsp soy sauce
1 tbsp mirin
1 piece of konbu
200g spinach

做法

  1. First, let’s make the stock. Pop the kikurage mushrooms and konbu piece in a pan, cover with a litre of water and bring to the boil. Take off the heat and let sit for 10 minutes. Extract the kikurage mushrooms and konbu piece and set aside, leaving the stock

  2. Bring the stock back to the boil and add the soy sauce, mirin, enoki mushrooms and udon. Cook for 4 minutes, then add the spinach and cook for a further minute. Remove from the heat.

  3. Discard the tough stalks of the kikurage mushrooms, cut the konbu piece into sections and pop it all into the pan. Heat through, then serve and consume.

小贴士

Can’t find enoki mushrooms? Substitute shiitake, chestnut, or any other fresh mushroom of your choice.

Ingredients20160119 26781 1qjvetq

材料购买

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