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No Plagiarism!ucsj4CFQxd4ypv35oVNgposted on PENANA 材料:杏鮑菇/雞脾菇、燒汁/鮑汁8964 copyright protection130PENANA2ROT9Si3L6 維尼
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1. 去菇頭去菇尾,只取中段切片成一CM左右厚度,輕輕沖洗後備用8964 copyright protection130PENANAWkoCLKJvL2 維尼
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2. 菇片𠝹花刀成網狀8964 copyright protection130PENANA4npZHGQFVB 維尼
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3. 起鍋涼油,菇片下鍋,以中小火兩面香煎至軟身8964 copyright protection130PENANAKtxiWdTc3C 維尼
(花刀會因受熱而明顯)8964 copyright protection130PENANAWkWHBe6BjU 維尼
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5. 落燒汁,唔洗太多,只要每片的一面足夠接觸就夠。以小火繼續兩面慢煎8964 copyright protection130PENANAfjiy1IPSMC 維尼
(想要更似,落鮑汁就冇得輸!)8964 copyright protection130PENANAkOZUHGpVGM 維尼
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6. 收汁後食得!8964 copyright protection130PENANATvrdYiBs6e 維尼
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利申:唔好問我份量,份量都係依食客口味、人數而定,而本人的不負責任食譜只係分享個人係平時會煮既菜。所以......如果真係有人想試下跟我呢個方法呢,請自求多福啦!XDD8964 copyright protection130PENANAvTuSMjbkNx 維尼
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