No Plagiarism!g0r5gwWLTli0gUPWVvycposted on PENANA 材料:杏鮑菇/雞脾菇、燒汁/鮑汁8964 copyright protection143PENANAVXLChLDYpV 維尼
步驟:8964 copyright protection143PENANAvk0ha2dTOI 維尼
147Please respect copyright.PENANASOftJkQtFJ
8964 copyright protection143PENANARPIUNfqtMH 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 protection143PENANAE3emExsCGk 維尼
147Please respect copyright.PENANAoFVhoakjEV
8964 copyright protection143PENANA5pSy1MBsJ0 維尼
2. 菇片𠝹花刀成網狀8964 copyright protection143PENANA4JQRjioyr1 維尼
147Please respect copyright.PENANAbBgymqE05F
8964 copyright protection143PENANA35MeaAN8DS 維尼
3. 起鍋涼油,菇片下鍋,以中小火兩面香煎至軟身8964 copyright protection143PENANAQXjc13LjBA 維尼
(花刀會因受熱而明顯)8964 copyright protection143PENANAp03Z68dc0d 維尼
147Please respect copyright.PENANAKjH1e6LX0y
8964 copyright protection143PENANAienfSBhAfY 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 protection143PENANARXsjK5rp5G 維尼
(想要更似,落鮑汁就冇得輸!)8964 copyright protection143PENANAnbI7OmFfPo 維尼
147Please respect copyright.PENANAisCEW2LcB3
8964 copyright protection143PENANADaqiO0wlRw 維尼
6. 收汁後食得!8964 copyright protection143PENANA1rwToJ6L6U 維尼
147Please respect copyright.PENANAXsmMPHkZfd
8964 copyright protection143PENANA19wqw7enEE 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 protection143PENANAupqajbQzA4 維尼
172.70.100.151
ns 172.70.100.151da2