【榖盛壽喜燒】魚躍龍門干貝燒(蔬食)
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<div class="y">2014-1-24 23:20 上傳</div>
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食材 （ 2 人份 ） <br />
清江菜 3株 杏鮑菇 4大支 紅蘿蔔 1/2支 無鹽奶油 少許 穀盛壽喜燒 2大匙<br />
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作法<br />
1 <br />
先將青江菜川燙撈起，以黑芝麻當金魚眼睛插入菜梗頭上，另外杏鮑菇整支川燙後，再切成圓柱狀並於表面劃上井字 <br />
2 <br />
將杏鮑菇蒂頭及紅蘿蔔雕花擺盤裝飾 <br />
3 <br />
準備奶油小火加熱後，放入圓柱狀的杏鮑菇香煎 <br />
4 <br />
兩面煎的微微金黃，再取出由純釀醬油、糯米霖、糖、水、鹽、釀造酢、柴魚及昆布多種食材及醬汁製程的壽喜燒醬 <br />
5 <br />
讓杏鮑菇外層吸收醬汁到稍微收乾，就成了素干貝 <br />
6 <br />
再將素干貝及醬汁倒入盤中完成囉! <br />