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芝士香草煎白蘑菇

材料: 
雞蛋3隻
新磨的麵包糠4杯
切好的香蔥1/3杯
磨碎的帕爾馬乾酪1杯
大量的橄欖油
白蘑菇400克

做法:
1.先將雞蛋在一個淺盤中打勻,同時將麵包糠、芝士、香蔥和鹽、胡椒在另一個淺盤中混合均勻。
2.將蘑菇先在蛋液中沾一下,再沾上面包屑和芝士混合物,使蘑菇沾滿麵包屑後,將其放在以中溫加熱的油中,一次放入約4-6個炸至金黃色即可。

Cheese and Herb Crumbed White Button Mushrooms

Ingredients:
3 eggs
4 cups fresh breadcrumbs
salt and ground black pepper
1/3 cup finely chopped chives
1 cup finely grated Parmesan cheese
Extra light olive oil,for deep frying
400g white button mushrooms,stems trimmed

Preparation:
1.Place the eggs into a shallow dish and whisk until well combined. Combined the breadcrumbs,cheese,chives and salt and pepper in a separate shallow dish.
2.Dip 1 mushroom at a time into the egg and then coat in the breadcrumb and cheese mixture, pressing the breadcrumbs on to secure.Repeat with remaining mushrooms,egg and breadcrumb mixture. Heat oil in a saucepan or wok over medium heat until hot. Deep-fry the mushrooms,4-6 at a time,until golden.