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Title details for 百變涼菜 by 鄧渠主編 - Available

百變涼菜

by 鄧渠主編
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香辣拌黃瓜皮材料：黃瓜4根，鮮紅辣椒1個。調料：薑絲2小匙，乾紅辣椒1個，花椒15粒，鹽、白糖各1小匙，香油1大匙。做法：1. 黃瓜洗淨，切5釐米長段，每段切兩半，削去瓜瓤和部分黃瓜肉，留約0.3釐米厚的黃瓜皮盛盤，撒上鹽，拌勻，腌15分鐘，滗去水。2. 鮮紅辣椒洗淨，去蒂及子，切絲；乾紅辣椒切絲，備用；將薑絲撒在腌過的黃瓜皮上，用鮮紅辣椒絲作裝飾。3. 鍋置火上，倒入香油，放入花椒，炸出香味後，放入乾紅辣椒炸出香味後熄火，澆在黃瓜皮上，再加入白糖，拌勻即可。糖醋三絲材料：瘦豬肉200克，黃瓜1根，胡蘿蔔1根。調料：白糖、醬油、醋各2小匙，鹽1小匙，味精少許。做法：1. 黃瓜洗淨，切絲，盛盤，撒少許鹽拌勻；胡蘿蔔洗淨，切絲，與黃瓜絲放一起，拌勻。2. 豬肉洗淨，切片，放沸水中焯熟，撈出，晾涼，切絲。3. 將熟豬肉絲放入加工後的黃瓜、胡蘿蔔絲盤中，加入所有調料拌勻即可。

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  • Chinese

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