No Plagiarism!zp69Amnexn7aVGS7q3aDposted on PENANA 材料:杏鮑菇/雞脾菇、燒汁/鮑汁8964 copyright protection418PENANAnfwoVrJeqG 維尼
步驟:8964 copyright protection418PENANAHKYdUR7N5H 維尼
422Please respect copyright.PENANAIcptMqfdsV
8964 copyright protection418PENANAumPP50WIUG 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 protection418PENANANclKCKL3cT 維尼
422Please respect copyright.PENANAAQ2bhJatJM
8964 copyright protection418PENANAN4kvDQUmSy 維尼
2. 菇片𠝹花刀成網狀8964 copyright protection418PENANAm3yYTslvXI 維尼
422Please respect copyright.PENANAuhYkoidhOs
8964 copyright protection418PENANAVjF4Nvxc8V 維尼
3. 起鍋涼油,菇片下鍋,以中小火兩面香煎至軟身8964 copyright protection418PENANA6aKu1FdcP8 維尼
(花刀會因受熱而明顯)8964 copyright protection418PENANAxoclZvKk81 維尼
422Please respect copyright.PENANApWStTP7y5c
8964 copyright protection418PENANA5JvJppPh56 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 protection418PENANACqLrSrzYMg 維尼
(想要更似,落鮑汁就冇得輸!)8964 copyright protection418PENANAAVfnhvKCUr 維尼
422Please respect copyright.PENANAY606rrlqhR
8964 copyright protection418PENANAqOm7gfVl8m 維尼
6. 收汁後食得!8964 copyright protection418PENANAcgANnlhqup 維尼
422Please respect copyright.PENANAwHTTwSw4oM
8964 copyright protection418PENANArUsPytMunG 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 protection418PENANAo4p3CeVnOJ 維尼
216.73.216.206
ns216.73.216.206da2