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#Chill Weekend

海鮮蘑菇湯燴生蠔

Difficulty
Product Used
海鮮蘑菇湯
Ingredients
金寶海鮮蘑菇湯 1罐
桶蠔 400克
蘑菇切片 100克
翡翠苗 150克
油 1茶匙
粟粉 1湯匙
清水 150毫升
Method
1
清水煲滾放入翡翠苗焯熟盛起待用。
2
蠔清洗乾淨澀乾水份拍上粟粉。
3
燒熱油將蠔煎香，加入水份及蘑菇。
4
再加入一罐海鮮蘑菇湯煮至濃稠狀。
5
盛在翡翠苗上便完成。
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