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奶油蘑菇烤面包 Toast Cream & Mushroom Bread

奶油蘑菇烤面包 Toast Cream & Mushroom Bread

材料A

蒜茸   2 汤匙
牛油   50 克
莫扎里拉芝士碎  1 杯
鲜蘑菇   300 克
海盐   ½ 茶匙
洋葱粉   适量
胡椒粉   适量
柠檬汁   半颗份量
芫荽  适量,切碎

INGREDIENTS A
2 tbsp chopped garlic, 50g butter, 1 cup grated mozzarella, 300g fresh button mushroom, ½ tsp sea salt, some onion powder and pepper, ½ lemon juice, some chopped coriander

材料B

厚甜吐司面包 4 块
鹌鹑蛋   3 颗
锡纸   3 张

INGREDIENTS B
4 pcs thick slices of bread, 3 quail eggs, 3 sheets aluminun foil

做法


1 小火热锅子,倒入牛油和蒜茸,轻拌炒至金黄。

Heat butter in pan and saute garlic until golden brown.
2 加入鲜磨菇、洋葱粉、胡椒粉、盐和柠檬汁,拌炒至磨菇渗出汁,加入芫荽碎,炒匀后上碟,备用。

Stir-fry fresh button mushroom, onion powder, pepper, salt and lemon juice, until moist;  toss in coriander and dish out.


3 用小刀在甜吐司面包内切割出方形,然后用锡纸或烘焙纸包好。

Cut a square hollow on the center of bread, wrap with foil.
4 在甜吐司里撒上芝士。

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Sprinkle grated cheese on top.


5 将蘑菇馅舀进吐司内,打入一颗鹌鹑蛋后再撒上芝士碎。

Fill in the mushroom mixture, place an quail egg on top, sprinkle with grated cheese again.

6 放进烤箱,以200°C烤约15分钟至蛋熟后即可取出,撒上芫荽碎,趁热享用。

Bake in oven at 200°C for 15 minutes, sprinkle with coriander and serve hot.

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