宵夜小食，跟煮毛豆的口感味道很不一樣，質(zhì)感微硬，調(diào)味附著在毛豆皮表面，正確吃法咬住一頭將另一頭順著齒間拉出來，再吮下指尖，濃郁的燒烤風(fēng)，一會兒就光了盤

用料

毛豆

200 g

3克

8g

孜然粉或孜然粒

1小勺

辣椒粉

1小勺

燒烤風(fēng)味烤毛豆的做法

1. 收獲了今年最后十幾株毛豆，雖說對這么新鮮的食材最好的方式是用最極簡的調(diào)味烹飪，但還是沒忍住嘗試更多可能性

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1. 毛豆用熱水反復(fù)搓洗干凈后，剪掉兩端，這樣吃的時候會非常方便。熱水洗毛豆可以讓它更好的保持綠色，也洗得更干凈
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3. 毛豆與油、鹽、孜然、辣椒粉一起拌勻，家用臺式烤箱烤一盤最多不要超過300g，我們需要毛豆平鋪在烤盤上，不要重疊
4. 烤箱200度預(yù)熱好，放進去烤15分鐘。開吃吧~