這是一款改良食譜。 傳統的焗薯配酸奶油被蜂蜜檸檬芥末芝士醤所取代。 味道令人更興奮, 帶来果甜輕盈口感。
This is an enhancement recipes to the very common baked potatoes with sour cream. The sour cream has been replaced with honey lemon mustard cheese sauce which is zesty, more tasty and with light and fruitful flavor.
Green scallion (Chopped)
Bacon(Cut into small pieces)
方法 How To Make
Wash and dry the potatos
Make a shallow cross cut at the middle of the potatos
用錫紙包好焗薯, 然後放入焗爐, 用200°C焗大約30分鐘。
Heat the pot, add a little olive oil, fry beef with muscovado sugar till golden brown and remove from the pot.
同一時間, 焼熱煎PAN, 放非常少橄欖油, 再加入煙肉砕, 把煙肉炒至香脆, 倒出煙肉備用。
At the same time, heat up the frying pan, add very little olive oil, add the bacon, saute the bacon until crispy and put it aside for later use.
Add some butter into the pan, add milk, cheese and mustard sauce when butter melts.
Keep stirring it in clockwise direction until it is in a paste state. Add salt, vinegar and lemon juice.
After all the materials are well mixed, turn the fire off.
熄火後, 才加入蜜糖, 再攪勻醤。
Add some honey to the mixture and stir it thoroughly
取出焗薯, 把焗薯放好在碟上, 用叉打開焗薯。
Get the potatoes from oven and unwrap them, use two forks to tear apart the potatoes from middle.
Place the bacon, sauce and chopped green scallion green onion on the potatoes in order.