用料
木耳
2把
青瓜(黃瓜)
2根
花生米(油炸或炒香)
2把
生抽
15克
蠔油
10克
白糖
30克
3克
麻油
20克
4瓣
小紅椒和小青椒
各2個(gè)(不能吃辣的,可以省略)
香菜(芫荽)
2根
白芝麻(熟)
5克
陳醋
25克
- 木耳加生粉泡發(fā)一個(gè)小時(shí),洗2~3次,撈出。

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- 青瓜洗干凈,在熟食案板上輕拍,然后切成段

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- 加入白糖腌制30分鐘,然后把腌出的水倒掉,用白糖腌制過(guò)的青瓜特別爽。

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- 蒜頭切碎

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- 開水放入木耳,煮3~4分鐘后撈出

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- 放涼備用

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- 蒜可以炒,也可以不炒

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- 把木耳放到青瓜上面,放上香菜

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- 加入所有調(diào)味料,拌勻

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- 淋上麻油,撒上白芝麻,拌勻,放置30分鐘,中途多次翻拌入味
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- 吃之前放上炸好的花生米

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- 拌勻即可

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