這是一道非常容易烹調的菜式,而且你會愛上它。
牛油果和橄欖油配合細膩的吞拿魚/三文魚, 給你一個不能忘記的味道。
而且牛油果和橄欖油都充滿不飽和脂肪和維生素E 。

材料:
– 日式米飯*2杯
– 吞拿魚/三文魚*6片 (6安士)
– 牛油果*1 (切片)
– 雞蛋*1
– 日本白醋*(適量)
– 醬油*2湯匙
– 芥末*(適量)
– 檸檬汁*1湯匙
– 橄欖油*(適量)

製作方法:
– 若是急凍吞拿魚/三文魚,先解凍。
– 將牛油果切片,把吞拿魚/三文魚放入碗裡,加入橄欖油,芥末和檸檬汁拌勻
– 煎一隻太陽蛋,最後把各配料放在煮好的米飯上即成。

This is really easy to make and you’ll love it.
A memorable taste is made from the combination of Avocado, olive oil and the delicacy of
tuna/salmon. Both avocado and olive oil consist of plenty of good monounsaturated fat and

Vitamin E.

Ingredients:
– 2 cups cooked Japanese white rice
– 6 slices tuna/salmon (6 oz)
– 1 avocado, sliced
– 1 eggs
– white vinegar (to taste)
– 2 tablespoons soy sauce
– wasabi paste (to taste)
– 1 tablespoons lemon juice
– Olive oil (to taste)

Cooking direction:
Thaw the tuna or salmon if frozen. Cut the avocado in slice. Place the tuna/salmon in a bowl
and add the olive oil, soy sauce, wasabi and lemon juice. Make sunny-side-up egg.
Spoon the mixture over bowls of cooked rice.

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