法國鵝肝伴玉桂蘋果配意大利黑醋濃汁

材料:
鵝肝70克
青蘋果粒10克
 
調味料:
砂糖10克
意大利黑醋汁適量
胡椒粉
玉桂粉
牛油
橄欖油各少許
 
做法:
1) 將青蘋果粒用砂糖、玉桂粉及牛油炒香,備用
2) 鵝肝用鹽及胡椒粉調味,將麵粉輕拍在鵝肝上,放在平底鍋用細火燒熱,再加少許橄欖油,將鵝肝煎至兩面金黃,中間和暖
3) 最後用黑醋汁作為鵝肝醬汁,並以玉桂蘋果伴碟

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