x
No Plagiarism!faIVCd25oAb3dF3h545Aposted on PENANA 材料:杏鮑菇/雞脾菇、燒汁/鮑汁8964 copyright protection144PENANAF3lFZAwRDn 維尼
步驟:8964 copyright protection144PENANA95ZZECWWOB 維尼
148Please respect copyright.PENANAnkTZHtpYuY
8964 copyright protection144PENANAYIpakbSUTF 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 protection144PENANAUYkHkpf8r9 維尼
148Please respect copyright.PENANAyGM986tfoq
8964 copyright protection144PENANAdO9bILCimt 維尼
2. 菇片𠝹花刀成網狀8964 copyright protection144PENANAepRS8biIga 維尼
148Please respect copyright.PENANAMRyOxJhKao
8964 copyright protection144PENANArkV3mZVPZq 維尼
3. 起鍋涼油,菇片下鍋,以中小火兩面香煎至軟身8964 copyright protection144PENANALLkXzb71uK 維尼
(花刀會因受熱而明顯)8964 copyright protection144PENANA3jhhcqHkqF 維尼
148Please respect copyright.PENANA6JR0zeIFav
8964 copyright protection144PENANAj5y7nHihVZ 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 protection144PENANA75Fcp5q4pm 維尼
(想要更似,落鮑汁就冇得輸!)8964 copyright protection144PENANA3VMz9Bj3ez 維尼
148Please respect copyright.PENANAGGfCsDDUXZ
8964 copyright protection144PENANAy3VaGvxTWY 維尼
6. 收汁後食得!8964 copyright protection144PENANACOcEPrGb1z 維尼
148Please respect copyright.PENANAmBqGEWcItp
8964 copyright protection144PENANAYMQRfBSbRv 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 protection144PENANABCvNqaQa3q 維尼
172.70.130.64
ns 172.70.130.64da2