[問題] 炒杏鮑菇??
一直很喜歡夜市炸杏鮑菇的滋味
口感脆脆的 QQ的 很多汁
無奈沒有那麼有口福 可以常吃炸的
所以之前買生的杏鮑菇都煮湯
但口感就沒那麼好
本來想說一定要炸的才好吃
那天去自助餐店剛好看到有炒杏鮑菇
沒想到人家炒的口感跟炸的差不多 很脆 很有嚼勁
所以我就回家照炒
但炒了兩次 覺得都是爛爛軟軟溼溼的
所以想問大家 應該炒短一點時間 還是炒久一點?
因為我沒想到它那麼會出水
炒短的話 又怕不熟 雖然它也可以生吃 但我有點怕菇腥味
後來我心一橫 想說炒久一點 讓它收乾
誰知道根本收不乾 越出越多水
最後口感也還是軟爛
又或者是品種問題?
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※ 編輯: kzzoz80 來自: 210.59.91.169 (02/10 22:15)
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