薑酒蝦菇湯

Name: 薑酒蝦菇湯
Cook time: 6 min
Total time: 6 min
Ingredients: 蝦仁 10 隻; 金針菇 100 g (≈ ½ 包); 橄欖油 ⅔ 湯匙; 薑 1 片; 蒜 1 瓣; 米酒 1⅓ 湯匙; 水 360 ml; 蠔油 ⅔ 湯匙; 糖 ¾ 茶匙; 鹽 ⅓ 茶匙; 白胡椒粉 ¼ 茶匙; 香油 1¼ 茶匙

This recipe is AI-generated. Adjust based on your actual situation.

Gently heat olive oil in soup pot, briefly sweat ginger and garlic to release fragrance, add water and rice wine to create light broth; introduce enoki first to absorb liquor notes, then shrimp at the end to keep tender; season with oyster sauce, sugar, salt and white pepper for balanced savor, finish with a few drops of sesame oil to round aroma.

Difficulty

Cooking Time

6 min

Ingredients

蝦仁10 隻
金針菇100 g (≈ ½ 包)
橄欖油⅔ 湯匙
薑1 片
蒜1 瓣
米酒1⅓ 湯匙
水360 ml
蠔油⅔ 湯匙
糖¾ 茶匙
鹽⅓ 茶匙
白胡椒粉¼ 茶匙
香油1¼ 茶匙

Cookware

湯鍋

Steps

1湯鍋中小火熱橄欖油 30 秒，加入薑、蒜炒出香味 25 秒
2加入水、米酒煮沸 2 分鐘
3放入金針菇煮 1 分鐘
4加入蝦仁煮 45 秒至熟
5加入蠔油、糖、鹽、白胡椒粉調味 15 秒
6淋入香油即可

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