x
No Plagiarism!6XW1l8Y9h7FSWfXCnJFUposted on PENANA 材料:杏鮑菇/雞脾菇、燒汁/鮑汁8964 copyright protection396PENANAqLe5s2Fhp7 維尼
步驟:8964 copyright protection396PENANAC7h2q2wDq3 維尼
400Please respect copyright.PENANALJFsraM4v7
8964 copyright protection396PENANA6KusrHEX5q 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 protection396PENANAzGU7Lli2b5 維尼
400Please respect copyright.PENANA3fylGcqFEv
8964 copyright protection396PENANAu1yjPjozkN 維尼
2. 菇片𠝹花刀成網狀8964 copyright protection396PENANAQe5wEOcgBE 維尼
400Please respect copyright.PENANAcJiG9o8VFc
8964 copyright protection396PENANAf6FuTXMcrf 維尼
3. 起鍋涼油,菇片下鍋,以中小火兩面香煎至軟身8964 copyright protection396PENANAvQ2SYlzUBs 維尼
(花刀會因受熱而明顯)8964 copyright protection396PENANA6kQZcW2Sir 維尼
400Please respect copyright.PENANA78TWskBwTV
8964 copyright protection396PENANAgVruqLBURd 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 protection396PENANAIykXQXwEFe 維尼
(想要更似,落鮑汁就冇得輸!)8964 copyright protection396PENANAn5UwxIZFmp 維尼
400Please respect copyright.PENANAy04LKtVCpK
8964 copyright protection396PENANAeIM8J5GTHt 維尼
6. 收汁後食得!8964 copyright protection396PENANATgKI691u9O 維尼
400Please respect copyright.PENANAaHc6TKRjHC
8964 copyright protection396PENANADXjJWcFOkM 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 protection396PENANAfOmRTRt5UI 維尼
216.73.216.143
ns216.73.216.143da2