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百香薄荷乐 乳酪酱菇扒
Passion Mint Soda
Cheesemilk Mushroom Steak
材料：
2 粒 百香果(取果肉)
Ingredients: 4) Preheat olive oil, stir fry the steamed potatoes,
适量 薄荷叶(洗净)
10 large portobello mushroom carrot, french bean until fragrance, set aside.
1 粒 柠檬(切片)
3 eringi mushroom (sliced) 5) Place the fried portobello mushroom and
500ml I c e
3 potatoes (cut into big pieces) sliced eringi mushroom, potatoes, carrot,
Cream Soda
1 carrot (strips) french bean on a plate, pour on the buttermilk
适量 冰块 100 g french beans mushroom sauce and ready to serve.
适量 新鲜/罐头荔枝 3 cups fried oil
½ tsp sea salt
1) 杯子装满冰块，把百香果 cheesemilk Mushroom Sauce:
a pinch of black pepper
肉，柠檬片放入杯中。 1 tbsp Oregano flakes
1 tbsp olive oil
2) 倒 入 适 量 I c e C r e a m 1 tbsp Italian mixed herbs
Soda，再加入3-4片薄荷 Flour batter ingredients: 2 pcs Dried bay leaves
130 g glutinous rice flour 1 tsp Crushed black pepper
叶及荔枝作装饰即可。
70 g rice flour 1 tsp Salt
Ingredients: 1 tsp baking powder 500 ml Water

2 passion fruits (pulp and juice) ½ tsp salt
right amount of mint leaves Method:
½ tsp Ajishio flavour black pepper
1 lemon (sliced) 1) Soak the cashew nuts in water for 30 minutes
280ml water
500 ml Ice Cream Soda and set aside.
1 tbsp olive oil
right amount of ice cube 2) Clean and slice the white button mushroom,
right amount of Method: put in olive oil into the preheat pan and pan
fresh/canned lychee 1) Steam potatoes, carrot, french bean and set fry with low heat, set aside.
aside. 3) Place the soaked cashew nuts, apple vinegar,
Method:
2) Mix and stir flour batter ingredients, add in lemon juice, water and stir fried mushroom
1) Fill the glass/cup with ice
olive oil and mix well. into a blender and blend it into sauce.
cube, add in passion fruit
pulp and juice, lemon slices. 3) Preheat olive oil, wipe clean and pat dry 4) Pre-heat pan with olive oil, saute the basil
2) Pour ice cream soda into the the portobello mushroom and sliced eringi leaves with sea salt and black pepper, pour
glass/cup, put 3-4 slices of mushroom with a paper towel, dip into flour in the blended sauce and cheese slices, cook
mint leaves and lychee as batter and deep fry in high heat until golden with low heat until the sauce thickens. Ready
deco. Ready to serve. brown, set aside. to serve.

材料： 1茶匙 泡打粉 ½ 茶匙 盐
豆，海盐和黑胡椒小火炒香盛起。 做法：
10朵 大蘑菇 ½ 茶匙 风味黑胡 椒粉 5. 将炸好的菇和马铃薯、胡萝卜及四季豆 1）先将腰豆泡水30分钟，然后沥干待用。
3 条 杏鲍菇 （切片） 280ml 清水 1汤匙 橄榄油 摆盘，淋上乳酪酱汁即可享用。 2）白蘑菇洗净切片，在烧热的平底锅中放
3粒 马铃薯 （切块蒸熟） 入少许橄榄油，小火微煎，盛起待用。
做法：
1条 胡萝卜（切條狀） 乳酪酱汁材料： 3) 将泡好的腰豆、苹果醋、柠檬汁、清水
1. 将马铃薯，胡萝卜，四季豆蒸熟备用。
100克 四季豆 3杯 炸油 80克 白蘑菇 25克 腰豆 和白蘑菇倒入搅拌机打成酱，待用。
2. 将全部粉糊材料搅拌后，最后加入橄榄
½ 茶匙 海盐 少许 黑椒碎 1 茶匙 苹果醋 1 茶匙 柠檬汁 4) 烧热锅子，倒入橄榄油、海盐黑胡椒，
油搅拌均匀。
1汤匙 橄榄油 150ml 清水 1 汤匙 橄榄油 罗勒叶微微翻炒，再加入打好的腰豆酱
3. 大蘑菇和杏鲍菇片用厨巾抹干后沾上粉
2片 乳酪片 少许 海盐 和奶酪片，小火煮至酱汁浓稠即可。
粉糊材料： 糊，以大火炸至金黄色盛起。
少许 黑胡椒 适量 罗勒叶
130克 糯米粉 70克 粘米粉 4. 锅子烧热油，放入马铃薯、胡萝卜及四季