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  2. Ruby Cabosse Praline - Rosé Champagne

油煎舌鰨

煎炸或者用少量油煎蔬菜或者鱼这样的新鲜和细嫩的食材时,使用Mycryo®能够制作出一道佳肴。Mycryo®是纯可可脂粉末,可以包裹在您的原料上。这样,炒制时,所有的味道和汁水都会完美保留。与黄油和橄榄油相比,Mycryo®味道中性,不会影响或者抵消原料的自然味道。只需要把Mycryo®直接撒在原料上,然后在热锅中炒制就可以。清洁、简单又好吃。

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Created by
  • Robrecht Wolters - 大厨,比利时美食顾问
  1. 油煎舌鰨
  2. 完成和准备

油煎舌鰨

配料 配料
  • 2
    鞋底

将鳎切成片,从鳎中取出骨头,洗净鳎片,轻拍,使其保持新鲜。

  • a bunch
    大芦笋

在盐水中单独漂洗绿芦笋和荷兰豆,使用冷水冲洗。

  • half a bunch ofg
    欧芹

洗净欧芹根,并切碎叶子。

  • 50g
    NCB-HD706
  • 30g
    香醋
  • 100g
    嫩豌豆

小火融化30g的Mycryo®黄油。与意大利香醋、香料、盐和胡椒调味,并保持温热。把剩下的Mycryo®黄油撒在蔬菜顶部,用中火加热,撒上切碎的

完成和准备

在温热的餐盘上放上蔬菜,并添加鱼柳,最后添加油醋汁。

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