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簡單既用酒焗一焗花甲,落啲芫茜蔥,就完成~
洗淨後,直接倒花甲入煲內,倒少少...

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簡單既用酒焗一焗花甲,落啲芫茜蔥,就完成~
洗淨後,直接倒花甲入煲內,倒少少水,加3-4湯匙紹興酒或清酒,冚蓋細火焗到花甲差唔多開曬,落埋啲芫茜,蔥,芹菜仔落去,冚蓋焗到花界開曬後攪一攪就食得。可以落啲胡椒粒或胡椒粉。 試味


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Sici Chong 絲房菜廚房作者 自小負責家人三餐,跟父親學得一手傳統福建菜。喜歡煮,喜歡吃,把握每個機會學習不同地方的菜式,希望可以令吃的人從食物中感受到愛。 Sici’s Kitchen Just to let you know a bit more….the author of Sici Kitchen is a person.. l Who was the family chef since she’s a little girl… l Who learned the essence of traditional FuJian recipes from her father when she was little… l Who likes to cook as much as to taste when she was little.. l Who will never miss any chance to learn recipes of other cultures since she was little... and l Who wishes her food can fill everyone with love in harmony whenever possible.
開設專頁及網誌分享不同類型食譜及育兒心得,親子旅遊,生活分享; 成人?
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