2015/01/252016/05/26 煮:3-step oysters 扮粵菜大廚的好介紹! {123 薑蔥嫩蠔} 解凍廣島蠔,飛水至九成熟,撈起抹至全乾。 蔥切段,薑切粗絲。 燒滾油,下鹽、薑、蔥,至油回熱離火,立即放蠔兜勻。 {啤註:解凍 frozen 蠔,最方便是用流動飲用水(running filtered water)沖至軟身,連鹽也省掉!} Advertisements Share this:Share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Like this:Like Loading...