食材
啡蘑菇 Brown mushroom 200克/g
雞湯 Chicken broth 300毫升/ml
牛油 Butter 30克/g
麵粉 Flour 15克/g
碎黑胡椒 Ground black pepper ½茶匙/tsp
鹽 Salt 適量/Some
糖 Sugar 適量/Some
作法:
1 ：
蘑菇切片，用10克牛油炒至軟身後盛起 Slice mushrooms. stir fry with 10g butter until soft. Dish up
2 ：
細火煮溶20克牛油，下麵粉炒至金黃色 Melt 20g butter over low heat. Stir fry flour until golden brown.
3 ：
下雞湯煮滾 Add chicken broth and bring to a boil.
4 ：
蘑菇回鑊，下黑椒、鹽及糖調味 Add mushroom. Add ground pepper and seasons with salt and pepper.
5 ：
滾起後淋在白飯上享用 Serve with rice.