轉貼．芥辣牛柳粒

[table=50%][tr][td=3,1][font=新細明體][color=#000000]芥辣牛柳粒[/color][/font][/td][/tr][/table]|,n+dc2yU1U


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[table=50%][tr][td=1,1,33%][font=新細明體]材料：[/font]
*E(wk~(_~J Q#j [font=新細明體]牛柳[/font]6[font=新細明體]兩[/font]
ir#X(R |4p_{ [font=新細明體]四季豆（切粒）[/font]2[font=新細明體]兩[/font]Mg NOkoO
[font=新細明體]蘑菇（切片）[/font]2[font=新細明體]兩[/font]+Tt5]q:opCK
[font=新細明體]蒜茸少許
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[/td][td=1,1,33%][font=新細明體]醬料：[/font]?4ZSK6^*g(S
[font=新細明體]芥辣半支[/font]&gL;cmMS,Z
[font=新細明體]生抽少許[/font]
"}[WV,@ [/td][/tr][/table][font=新細明體]做法：[/font]1fyT
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1.[font=新細明體]牛柳切粒煎至八成熟，備用。[/font];pc
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2.[font=新細明體]用蒜茸起鑊，放蘑菇、四季豆走油，再落牛柳粒，加入芥辣、生抽混成的醬汁炒勻即成。[/font]I1O!Wj;[Q/ah U
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[font=新細明體][size=2][color=orange][font=新細明體]小[/font][font=新細明體]貼士：[/font][/color][/size]o6z@]~Mem-i8|U
[font=新細明體][size=12pt][size=2][color=orange]想口感更佳可選用澳洲或美國牛柳，不用醃製已可烹調。若選用街市普通牛柳，則需先醃入味再烹調。[/color][/size][/size][/font]
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