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#Chill Weekend

香煎帶子拼海鮮蘑菇培根醬

Difficulty
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Product Used
海鮮蘑菇湯
Ingredients
金寶海鮮蘑菇湯10.5oz 1鑵
帶子 8粒
蜆 8隻
煙肉 1片
蘑菇 4粒
蒜頭 1瓣
水 半鑵
牛油 1湯匙
鹽 少許
黑椒 少許
細香蔥 少許
Method
1
帶子和蜆洗淨。
2
將煙肉粒煎至香脆，取出備用。
3
下少許鹽和黑椒，用中大火將帶子兩面煎至金黃。
4
分別下蘑菇、蜆和蒜蓉。
5
加入海鮮蘑菇湯及水。
6
放入帶子和煙肉粒，灑上香蔥即可。
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