夏日輕食,日常早餐,芝麻菜是很多美食家的最愛,也有很多人吃不慣,這個(gè)搭配可以很好的柔和芝麻菜的辛辣并將它的風(fēng)味發(fā)揮出來與順滑的牛油果泥和炒香的口蘑融合在一起,為了多吃菜,我做了開放式三明治
用料
1個(gè)
芝麻菜
1把
4-5個(gè)
面包
三片(看大?。?/p>
第戎芥末醬
1大勺
1/4小勺
黑胡椒
一點(diǎn)點(diǎn)
牛油果芝麻菜蘑菇三明治的做法
- 原材料準(zhǔn)備,用的小笙家玉米粉歐包,三片1cm厚,大家根據(jù)面包大小來準(zhǔn)備。牛油果一定要用熟透的。

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- 哈哈哈為了放小視頻,牛油果對半切開,去核,用勺挖出果肉,切碎或搗碎與1大勺第戎芥末拌勻待用。第戎芥末最佳,如果沒有用1小勺檸檬汁和少許鹽替代??谀⑶衅?,芝麻菜洗凈

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- 鍋燒熱倒一點(diǎn)橄欖油,把切片的口蘑炒熟,邊緣微黃,加一點(diǎn)點(diǎn)黑胡椒碎和1/4小勺鹽調(diào)味,裝盤待用。繼續(xù)用這個(gè)鍋,利用剩余一點(diǎn)點(diǎn)油,小火把面包片烘熱,兩面金黃。
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- 準(zhǔn)備好的食材如圖

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- 組裝:首先把牛油果泥厚厚的涂在面包上

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- 然后在上面擺滿炒好的蘑菇

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- 擺上芝麻菜!開吃

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