x
No Plagiarism!sEjklwscrIhgMsCIbCdxposted on PENANA 材料:杏鮑菇/雞脾菇、燒汁/鮑汁8964 copyright protection133PENANAMByIDkSaeN 維尼
步驟:8964 copyright protection133PENANAwKUGA5p0tw 維尼
137Please respect copyright.PENANAPPUNMZdRl1
8964 copyright protection133PENANABRoqrbrpu1 維尼
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 protection133PENANAG6WJml5IX2 維尼
137Please respect copyright.PENANAwIYj8R4pWr
8964 copyright protection133PENANA5cMYEmdPwo 維尼
2. 菇片𠝹花刀成網狀8964 copyright protection133PENANAhiBtJwBHpf 維尼
137Please respect copyright.PENANAGUXGhnNQj9
8964 copyright protection133PENANADJG9AikAR8 維尼
3. 起鍋涼油,菇片下鍋,以中小火兩面香煎至軟身8964 copyright protection133PENANA4R9PDC1OtR 維尼
(花刀會因受熱而明顯)8964 copyright protection133PENANAQt8oLSCehO 維尼
137Please respect copyright.PENANA7QFsbOGbRq
8964 copyright protection133PENANAG9mzWTZ288 維尼
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 protection133PENANA2NCQxmfdMR 維尼
(想要更似,落鮑汁就冇得輸!)8964 copyright protection133PENANAjJJQUmUpXX 維尼
137Please respect copyright.PENANArxzTsr6Pl4
8964 copyright protection133PENANAIv3ET8YX4C 維尼
6. 收汁後食得!8964 copyright protection133PENANAr8OGS3TOgk 維尼
137Please respect copyright.PENANA4xD8A4fo4A
8964 copyright protection133PENANAkQoOPoDT2x 維尼
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 protection133PENANAgyVYJzzrpH 維尼
172.71.254.217
ns 172.71.254.217da2