1. 先將波菜洗淨烚熟搾乾晒水份鋪在入得焗爐嘅兜兜上。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRezVs0HaLrM52TUCPnT5nF1pOihTdXp-5auAktBflPkG4HCqiq8MndZ9Kv10TLI4wOrAHTYtZ0Fz5HVkVwDO40DUYSNY19B6h15n8RKH68bl1nfvAUTVxWydXMXtBXtPv7-oSkO4sRQ/s400/IMG_3319+copy.jpg)
2. 龍脷柳洗淨切細用廚房紙吸乾水份用鹽、胡椒粉&莞茜碎醃一陣然後鋪在波菜上。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlB6wLuIUn8oJ4UygpR_dTg7YkhsI2ad4M7dbIzVbHHYZ-pUOFsYT9j0LTonkX9EkGCGdZ0jt9I5cV9xFZMcM9MN-jVggh7YKrDWq7SD4bPs049Ngbg_wSfVAU_mOzGgRtErnbMyuCvI/s400/IMG_3320+copy.jpg)
3. 淋上 Creamy Alfredo Sauce。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxydPSb-f5TM4stcnmZY4qThxremu1l-0xEU4VfLCvLrktdsoV4KQv4QyBsWkNWVDJo5xSIRXIligq5R4FtfgrjBYlgG-eJqqTIZJ6TAcaKJqeCRxFbB2BRcGHb21CAtQGrXpaN7v5n8Q/s400/IMG_3326+copy.jpg)
4. 加煙肉粒 (bacon bits) 喺面。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfPQYjHq8dG9otnlOcoi9uyMYSEegeVyW0LwaJ94PHpDi4t-3jLKhZ24dBikEixYNEHQR7Tv0qvOZzUDJinhEhKxptXvi8WZzuFzbkDqFuoBO_ZJVyuEOCbIzsB0kK1_LLW0L0Xfv2kE/s400/IMG_3327+copy.jpg)
5. 再灑上芝士碎。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGTvjd8jjiI8EP0wCmm27hoHwP5rfmz_I1NGhQQtrcK4G5M0ONhLR7hcWj58BrK2qOny5tTuYg_SLsDdY9iW79xX0zD0Te2RCLcxI09YtuLqrLBwCuZV5QFY5Ml7dFQZiy_P9xQ13o1I/s400/IMG_3328+copy.jpg)
6. 放入已預熱 400˚F 焗爐焗三十五分鐘左右搞掂食得。
唔記得影製成品就食左 tim!!~ wakakaa.. 因為實在係太好味!~ ;P
材料:
波菜、龍脷柳、alfredo sauce、 bacon bits、 shredded cheese、 莞茜碎、鹽、胡椒粉各適量
波菜我用左兩大扎, 因為烚完之後 d 波菜會縮水, 搾乾埋 d 水份就真係剩番唔係好多架咋!~
我用嘅係 e 隻 Classico Creamy Alfredo Sauce, 用黎煮闊條意大利麵都一流!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcFM_N8sXZyZx-M-RxYrFFH9fMp20ZPAJxdxLxYMF3ZkU8AFHpTYrPBaQ9IT3SjyjSZdTZYexbxbpk65hZP0H7vLURqaOCGxKnJHSeOTbbrxOokEW2g2FUy8ypFlBF7QUcZyRkYInHPU/s200/IMG_3323+copy.jpg)
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