x
No Plagiarism!8NUUyKRvnDkZoXDKTkNeposted on PENANA 材料:杏鮑菇/雞脾菇、燒汁/鮑汁8964 copyright protection291PENANAIiLubA09zm 維尼
步驟:8964 copyright protection291PENANAcLRC1Et66C 維尼
295Please respect copyright.PENANA0Fy4dPzv1S
8964 copyright protection291PENANA3WyRE4V6pt 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 protection291PENANADfmquPbxZ5 維尼
295Please respect copyright.PENANAEbRV4S0hSa
8964 copyright protection291PENANAALYtjkVaME 維尼
2. 菇片𠝹花刀成網狀8964 copyright protection291PENANAluxmNMUkIN 維尼
295Please respect copyright.PENANAYTIQPxul7i
8964 copyright protection291PENANA5ZLu7cc7CE 維尼
3. 起鍋涼油,菇片下鍋,以中小火兩面香煎至軟身8964 copyright protection291PENANAf1nm5ax7K6 維尼
(花刀會因受熱而明顯)8964 copyright protection291PENANA0CBe6KHLnT 維尼
295Please respect copyright.PENANAGvkjp10jV4
8964 copyright protection291PENANA4UaB31epgG 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 protection291PENANAnFMMw8iun5 維尼
(想要更似,落鮑汁就冇得輸!)8964 copyright protection291PENANACsUxtQqC7q 維尼
295Please respect copyright.PENANApcnKuP7IU2
8964 copyright protection291PENANA7ED5z0UZkw 維尼
6. 收汁後食得!8964 copyright protection291PENANAoX8Ei4LDpE 維尼
295Please respect copyright.PENANAbaawgM4rdU
8964 copyright protection291PENANAgkEavUEOXc 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 protection291PENANAkuD9JQaeah 維尼
15.158.61.19
ns 15.158.61.19da2