羊肚菌,一辈子都忘不了的味道!

作为世界上四大野生着名细菌,羊肚菌最能征服的食物是其柔和的味道,难以言喻的味道和独特的形状。我一生都不会忘记它。

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1

羊肚菌的功效

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味道独特,香气四溢!

每个新鲜羊肚菌都是婴儿,

汤会更有营养。

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饱满,清新,清新;

香气浓郁,营养丰富!

羊肚菌由于上盖而紧,

每种口味都有一种美妙的感觉,

不仅味道鲜美,而且味道更诱人。

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多层筛选,用心服务!

我们挑选的食材都是精心挑选的,

只是为了让您吃得更好。

发送SF空运

让新鲜和快速到达

2

怎么吃羊肚菌

羊肚菌,无论是切成丁,切成薄片还是整块食用,都是极好的。无论您烹调哪种菜,只需添加更多的羊肚菌,即可立即添加香。如果您s了一口,就会感到惊艳而震撼。

01羊肚菌炖排骨

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02羊肚菌炖黑鸡

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03羊肚菌馅肉

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准备食材:8羊肚菌; 200克瘦肉; 1个鸡蛋1茶匙椰子油。

1。新鲜的乌龟会被土壤残渣卡住,因此请先去除根部,然后将它们浸泡在淡盐水中20分钟以清除排水管。

2。切碎瘦肉,加入鸡蛋,盐,酱油,椰子油,并充分混合。用筷子将碎肉混合到羊肚菌的空心中。

3。在锅上蒸开10分钟。这时,羊肚菌令人耳目一新,可以轻轻一咬牙齿,肉酱伴随着细菌的香气,而且不会损失任何菜肴!

04冬虫夏草汁浸入羊肚菌

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准备食材:羊肚菌;米汤西洋菜虫草枸杞

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05羊肚菌豆腐

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06羊肚菌红烧肉

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1。洗羊肚菌;将火腿和青椒清洗成钻石块;

2。将锅放在火上,将花生油倒入火中,加入豆沙和炒香,再加入肉汤,火腿,青椒,羊肚菌,酱油。

3。在大约几分钟内,加入味精,用生粉用水勾thick,然后倒入香油。

07羊肚菌天麻管汤

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08炒扇贝羊肚菌汁

海鲜必须新鲜。烹饪效果很好,50%是由于原材料是否新鲜。如果您在黑泥,内脏和黄色鸡蛋旁边购买扇贝,则必须清洁干净

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