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2007-11-18 19:24:52| 人73| 回0 | 上一篇 | 下一篇

酒腿洋菇

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酒腿洋菇







白蘑菇10朵、棒棒腿肉5支、
洋半粒、100g、
西洋芹100g、5粒、
月桂3、迷迭香1支
味料:
橄油量、酒300cc、
量、黑胡椒量









作方法:
1.洋、、西洋芹切丁用。白蘑菇切、去皮用。

2.腿肉切後,上、胡椒粉略用。

3.取一平底加入量橄油,放入做法2煎至上色後,再放入、洋翻炒,再放入白蘑菇、丁、西洋芹丁、月桂、迷迭香加入酒、水、煮後,再煮四分至酒精即可盛。



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