Pan-Fried Chicken Cartilage & Diced Beef Tenderloin with Cashew Sauce

打印

3172

當紅人氣菜

百合腐竹雞蛋糖水

164249

桂花蜜金沙骨

101745

櫻花水信玄餅

230862

烏龍茶香東坡肉

113194

芝士蒜蓉包

91456

煙三文魚牛油果班尼迪蛋

81690

芝士煙肉薯角

16471

日式三文魚烤飯糰

131091

香濃周打粟米湯

76417

魔鬼薯仔

96347

Pan-Fried Chicken Cartilage & Diced Beef Tenderloin with Cashew Sauce by eddie.cheung1119

2015-01-06

Food allergy is very comment in my city,  The receipe is not only for people who ha sFood allergy, so I think most of the chef would recommend to you.

烹飪時間:1.5小時

食材

Food allergy is very comment in my city, The receipe is not only for people who ha sFood allergy, so I think most of the chef would recommend to you.

Amount Name
300g beef tenderloin (diced) (lightly fried)
100g chicken cartilage (quickly broiled)
30g cashew (fried)
40g green asparagus (diced)
60g red pepper (diced)
60g dragon fruit (diced)
1a little chopped green onion
30g Oil
20g Knorr Aromatic Spicy Paste - Seafood Stir-fry Sauce
10g Knorr Chicken Liquid Bouillion
1a little Sugar

烹飪步驟

1. Add oil and sauté the diced beef tenderloin, red pepper, green asparagus and chicken cartilage until aromatic.

2 Season with KNORR ASP Seafood and KNORR Concentrated Chicken Bouillon.

3 Add diced dragon fruit and cashew and stir-fry. Garnish with chopped green onions.

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