Thursday, July 25, 2013

雞油菌炒蛋

(11R食譜)
雞油菌100g, 蛋2隻, 牛油40g, 干蔥50g, Cream40ml, 白松露油少許 



先以牛油起鑊,爆干蔥片


加入雞油菌炒至熟


打發雞蛋, 加入cream, 倒入煲中, 熄火, 用煲的餘熱煮熟蛋, 最後加上白松露油少許.


好香菌味道, 干蔥完全平衡左菇菌的草味, 加埋滑蛋同松露的香氣, 真係好正.
蛋的比例可以多D, 唔怕over就不防試3-4隻, 嘻嘻.


3 comments:

  1. 真的好好味
    [版主回覆07/30/2013 17:09:23]超級好食

    ReplyDelete
  2. Fila The Lazy BeeJuly 31, 2013 at 8:00 PM

    wah, white heart!! so pure
    [版主回覆08/01/2013 10:07:11]Powder Pink 呀, 唔係白色, 雖然禾都好恨有....

    ReplyDelete
  3. 下次d蛋炒生d
    [版主回覆08/01/2013 10:07:45]禾太慢手, 再唔係下次唔用LC

    ReplyDelete