烤波伏莱塔奶酪食谱
通过
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2019年3月21日更新
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这道阿根廷美食的传统做法是用平底锅煎炸，以柔软但没有完全融化的波萝伏洛干酪为特色，最后撒上少量牛至叶和红辣椒粉。
为什么这个配方有效:
- 把法棍片放在火上烤，让它们有很好的烤脆的口感。
- 波萝伏洛干酪融化的速度足够慢，可以在烤架上迅速变软而不会融化。
- 牛至和红辣椒片为温和的波萝伏洛干酪增添了香草味和辣味。
有特色的视频
配方的事实
华体会应用下载
方向
点燃一个装满木炭的烟囱。当所有木炭被点燃并覆盖灰灰时，倒出并均匀地铺在整个煤排表面。将烹饪格栅放置到位，盖上烤架，预热5分钟。清洁而且石油烧烤格栅。在法棍的两面轻轻刷上油。放在烤架上烤至微烤，每面30-60秒。转移到餐盘。
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把波萝伏洛干酪放在烤架上，烤到几乎全部变软，每面大约1分钟。与面包一起放入托盘。
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在波萝伏洛干酪上撒上牛至和红辣椒片。即可食用。
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特种设备
烧烤
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