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

涼拌青瓜木耳花生的做法

  1. 木耳加生粉泡發(fā)一個(gè)小時(shí),洗2~3次,撈出。

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  1. 青瓜洗干凈,在熟食案板上輕拍,然后切成段

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  1. 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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  1. 蒜頭切碎

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  1. 香菜,小紅椒和小青椒也要切碎

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  1. 開水放入木耳,煮3~4分鐘后撈出

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  1. 放涼備用

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  1. 蒜可以炒,也可以不炒

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  1. 把木耳放到青瓜上面,放上香菜

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  1. 加入所有調(diào)味料,拌勻

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  1. 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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  1. 吃之前放上炸好的花生米

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  1. 拌勻即可

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