自己在家用平底鍋做的錫紙烤金針菇，裡邊有詳細的醬汁調配，喜歡的可以參考下

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東古一品鮮50克，海天蠔油50克，味極鮮30克，辣鮮露30克,60克蒜蓉辣醬，味精15克，鮮味寶15克，兌到一起。

然後500克蒜切成蓉一半炸至金黃色，一半不炸，然後對到一起，加入耗油15克，雞精20克味精10克。

做金針菇的時候把這兩中醬料放在金針菇上加熱6分鐘即可