Jacky Yu: 蔥油涼拌蟲草花

OLYMPUS DIGITAL CAMERA
材料:
蟲草花(浸水) 約300g
青瓜(切絲) 約50g
蔥絲 (炸熟) 10g

調味料:
鹽 2/3 茶匙
雞粉 2/3 茶匙
糖 2/3 茶匙

蔥油製作:
小蔥 300g
用1L生油慢火熬香小蔥成黃金色撈起,待涼即可。

做法:
1. 蟲草花飛水後浸冰水,揀去雜質濾乾水份待用。
2. 蟲草花加入青瓜和調味料,撈勻後淋入葱油裝盤,用蔥點綴即可

Special thanks: Jacky Yu@ xiyan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s