紅燒冬菇鮑魚
HK$12.00
紅燒冬菇鮑魚是一道經過精心烹調、風味濃郁的菜式。這道菜的特色在於烹調過程中的用心，讓每一口都散發出濃濃的鮮美味道。冬菇和鮑魚相互融合，燉煮出來的湯汁濃郁鮮美，口感滑嫩，帶有淡淡的香氣，讓人回味無窮。這道菜的好處在於保留了食材本身的原味，烹調得恰到好處，讓人一試難忘。無論是家常飯局還是節日盛宴，紅燒冬菇鮑魚都是一道讓人垂涎三尺的佳餚。
在烹飪過程中，首先在鍋中煮滾水後加入冬菇煮滾後瀝乾。接著，在熱鑊中燒熱油，將步驟1的材料炒香後，加入清水及調味料煮3分鐘。然後加入李錦記紅燒汁至尊鮑魚(切粒)，李錦記紅燒汁至尊鮑魚鮑魚原汁及粟粉水。最後加入白飯同煮2分鐘，完美呈現出這道美味的紅燒冬菇鮑魚菜品。這道菜不僅香氣四溢，口感豐富，更讓人感受到烹飪的精湛技藝和對食材的尊重，是一道令人難以抗拒的美味佳餚。
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