chembioorg 2009-5-22 10:57
花生拌白玉丁〔已檢〕
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烹製方法(二人份) AKq8Wv;vk0H7EkE
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材料:;]M`"l!N
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白蘿蔔(350克)、花生米(75克)、花椒粒(2湯匙)、大蔥(1/4根)
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醬汁:
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鹽(1/4湯匙)、醬油(2湯匙)、雞粉(1/3湯匙)、香油(1湯匙)、辣椒油(2湯匙)、花椒粉(1/2湯匙)、白糖(1/2湯匙)
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調料:+mS fZ
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油(4湯匙)、鹽(2湯匙)
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1 燒開鍋内的水,加入1湯匙鹽,倒入花生米,加蓋以中火煮15分鐘至熟,撈起瀝乾水。
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2 白蘿蔔去皮洗淨,切成丁,加入1湯匙鹽抓勻,醃製30分中;大蔥去頭尾洗淨,切成細末。
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3 取一空碗,加入1/4湯匙鹽、2湯匙醬油、1/3湯匙雞粉、1湯匙香油、2湯匙辣椒油、1/2湯匙花椒粉和1/2湯匙白糖,調勻成醬汁。ho)~3E$n`URA2ji
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4 用水沖洗去蘿蔔的鹽分,將水份瀝乾,倒於盤中。
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5 燒熱4湯匙油,加入2湯匙花椒粒炒香,撈起棄之,留鍋中油;倒入大蔥末和熟花生米炒至香氣四溢。 O-xY,Q6b6ql C/P,o*T
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6 淋入醬汁,與熟花生米一同炒勻煮沸。3@&L^F$u4X+X
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7 將醬汁淋在白蘿蔔丁上,拌勻攤涼,便可食用。
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