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No Plagiarism!uikKbGFbcHW3tY11oFH2posted on PENANA 材料:杏鮑菇/雞脾菇、燒汁/鮑汁8964 copyright protection276PENANAzLLJZowpq4 維尼
步驟:8964 copyright protection276PENANAbwcJqIkN9X 維尼
280Please respect copyright.PENANACh8dMy971Y
8964 copyright protection276PENANApMoxlEvLzq 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 protection276PENANAGFkuGi1QVm 維尼
280Please respect copyright.PENANAWH02xC48Vx
8964 copyright protection276PENANATYGQ2JY2gb 維尼
2. 菇片𠝹花刀成網狀8964 copyright protection276PENANAloYK9NoVxL 維尼
280Please respect copyright.PENANAv7MB8DpeQq
8964 copyright protection276PENANAZZXlBBT6Cz 維尼
3. 起鍋涼油,菇片下鍋,以中小火兩面香煎至軟身8964 copyright protection276PENANAmsW2vSJocF 維尼
(花刀會因受熱而明顯)8964 copyright protection276PENANAMjNTBxd573 維尼
280Please respect copyright.PENANA5KwaVcdiO9
8964 copyright protection276PENANARnSjJvGzhG 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 protection276PENANAculw2LaVun 維尼
(想要更似,落鮑汁就冇得輸!)8964 copyright protection276PENANApt4WPURw5o 維尼
280Please respect copyright.PENANAchmkrWjNV9
8964 copyright protection276PENANAKQ1M37M5ht 維尼
6. 收汁後食得!8964 copyright protection276PENANAwnM8uzMeHf 維尼
280Please respect copyright.PENANAmRsytpeLbT
8964 copyright protection276PENANAGQ0xNP3ITd 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 protection276PENANAcntuB1Ijfu 維尼
15.158.61.20
ns 15.158.61.20da2