櫛瓜與杏鮑菇的雙層煎沙拉
描述
用美乃滋慢煎，清爽不油膩。
一片櫛瓜一片杏鮑菇加上一片火腿片，搭配烘烤過的起司和美乃滋，一口多重享受。
份量
熱量
步驟
-
櫛瓜切成0.5cm厚的圓片 Cut the courgette into 0.5cm thick slices
-
杏鮑菇切成0.5cm的厚片 Cut king oyster mushroom into 0.5cm thick slices
-
小圓火腿切成0.1cm-0.2cm的薄片 Small round ham cut into 0.1cm-0.2cm slices
-
美乃滋40g放入鍋中 40g mayonnaise in a pot
-
開小火後，將櫛瓜片排入平底鍋 Once the fire is low, place the courgette slices in the pan
-
將櫛瓜煎軟 Fry the courgette until soft
-
櫛瓜煎軟後將杏鮑菇放入 After frying the courgette until soft, put the king oyster mushrooms in
-
將櫛瓜及杏鮑菇煎至微微焦黃 Fry the courgette and king oyster mushrooms until lightly browned
-
將櫛瓜、杏鮑菇及火腿片一層一層排入盤中 Arrange the courgette, king oyster mushrooms and ham slices on a plate one by one
-
擠上40g美乃滋 Squeeze 40g mayonnaise
-
撒上少許起司粉 Sprinkle a little cheese powder
-
撒上少許洋香菜 Sprinkle a little coriander
-
烤箱預熱到200度，烘烤時間5分鐘 Preheat oven to 200 degrees, bake for 5 minutes
-
烘烤結束後，取出就完成了 After baking, take it out
小撇步
詳細製作影片:https://youtu.be/NJbhMHdSowg
