黄瓜炒杏鲍菇

《黄瓜炒杏鲍菇 | Fried King Oyster Mushroom & Cucumber》杏鲍菇软黄瓜脆，二者的口感互补，是一道味道鲜美的时令菜肴。 King oyster mushroom is soft and cucumber is soft is crispy. The two are complementary in fresh taste and a delicious seasonal vegan dish.
 

食材 ：黄瓜 300g、杏鲍菇 200g、姜 1茶匙、食油 1½汤匙、素蚝油 1茶匙、盐 ½茶匙、胡椒粉 ¼茶匙、糖 ½茶匙 、淀粉水(薯粉 ½茶匙+清水 1汤匙)、芝麻油 ½茶匙、 Ingredients : Cucumber 300g, King Oyster Mushroom 200g, Ginger 1tsp, Cooking Oil 1½tbsp, Mushrooms Vegetarian Stir-fry Sauce 1tsp, Salt ½tsp, White Pepper ¼tsp, Sugar ½tsp ,Salt ½tsp , Starch Water( (Potato Starch ½tsp+Water 1tbsp), Sesame Oil ½tsp
 

"黄瓜"是夏季的时令蔬菜，有清热利水，解毒消肿，生津止渴的功效。"杏鲍菇"具有杏仁香味，肉质肥厚，口感鲜嫩，味道清香，营养丰富，还具有降血脂、降胆固醇、促进胃肠消化、增强机体免疫能力、防止心血管病等功效。 "Cucumber" is a seasonal vegetable in summer. "King Oyster Mushroom" has almond flavor, thick meat, fresh taste, delicious flavor, rich in nutrition, and also has the functions of lowering blood lipids and cholesterol, promoting gastrointestinal digestion, enhancing the body's immunity, preventing cardiovascular diseases.