不由分說's photostream  

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Uploaded on Jan 8, 2012  |  Map

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Uploaded on Jan 8, 2012  |  Map

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Uploaded on Jan 8, 2012  |  Map

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Uploaded on Jan 8, 2012  |  Map

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Uploaded on Jan 8, 2012  |  Map

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Uploaded on Jan 8, 2012  |  Map

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Uploaded on Jan 8, 2012  |  Map

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Uploaded on Jan 8, 2012  |  Map

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Uploaded on Jan 8, 2012  |  Map

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這道算是中西合併的菜色，有西式牛排的口感，配合中式菜爆炒入味的做 法。上菜囉！

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Uploaded on Jan 5, 2012

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也可以不加牛排，直接當成 醬汁來用 淋在 牛肉、豬肉、雞肉 或是 拌飯來吃

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Uploaded on Jan 5, 2012

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醬汁部份可以依個人需求增減調味料和水的比例，如果不想要太多醬汁， 就加少一點

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Uploaded on Jan 5, 2012

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由於在醃牛排的時候有加一點太白粉 所以這時候在拌炒，太白粉會釋出，就有勾芡的效果 如果覺得不夠，可以再加一些太白粉水

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Uploaded on Jan 5, 2012

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然後把先前的牛排再放入一起拌炒

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Uploaded on Jan 5, 2012

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將材料與調味料拌炒

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Uploaded on Jan 5, 2012

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加入鹽巴少許，適量醬油、黑胡椒 及一匙奶油

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Uploaded on Jan 5, 2012

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加入洋蔥一起拌炒

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Uploaded on Jan 5, 2012

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如果是泡水的話這時候就會出很多水 就炒不出菇的香味，所以一定要注意洗香菇的時候用沖洗方式

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Uploaded on Jan 5, 2012

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