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巴參燴雙鮮

Posted on June 12, 2015 by josephine695

巴參燴雙鮮

台灣台北國賓飯店花旗参食譜系列

鮮蝦、鮮干貝、花旗參、當歸、枸杞

鮮蝦及鮮干貝川燙，花旗參加入當歸及枸杞蒸出味道取出參汁，參汁加高湯燴好後，灑上枸杞後完成。

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This entry was posted in 花旗參, 干貝 by josephine695. Bookmark the permalink.

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