酱汁炒鲜蘑

材料
香菇500克  红椒半个黄椒半个青椒半个调料:黄油2汤匙(30克)色拉油1汤匙(15ml)酱油2汤匙(30ml)  白兰地1茶匙(5ml)味精1/4茶匙(1克)做法
:1)香菇切成厚片,青红黄椒分别切成条。2)锅烧热,加入色拉油和黄油,等黄油融化后,放入香菇片,用中火翻炒,等到香菇稍微变软,加入酱油翻炒,然后把青红黄椒条放入,翻炒半分钟。3)最后,淋上白兰地,放入味精,即可出锅。超级?嗦:**黄油一定要和色拉油来融合,单独使用很容易变焦。整个

做法
**除了香菇也可以放些白色的口蘑来一起炒,但不要放那些很容易出水的蘑菇或蔬菜。
Sauteed Mushroom
Ingtredients:
Fragrant mushroom: 500g
Red pepper: a half
Yellow pepper: a half
Green Pepper: a half
Seasonings:
Butter: 2 soup spoon (30g)
Oil: 1 soup spoon (15ml)
Soy sauce: 2 soup spoon (30ml)
Brandy: 1 tea spoon (5ml)
Monosodium glutamate (MSG): 1/4 tea spoon (1g)
Directions:
1)Chop the fragrant mushrooms into thick pieces, and roughly shred the three colours peppers;
2)Heat up the wok, add some oil and the butter;
After the butter melts, add the mushroom pieces, stir them well over medium-heat;
When the mushroom pieces just get softer, add the soy sauce, and then add all the roughly shredded peppers, continuously stir the mix for about 1/2 minute;
3)Finally, pour some brandy and add a little MSG. Finish