Japanese kitchen 日式廚房 Meals Recipes 豆腐料理水菜と豆腐の梅じゃこサラダ 豆腐水菜梅子沙律 April 2, 2020 京都水菜有特殊香氣,口感清脆,用來做沙律可以品嘗到爽脆口感。材料 2人份1個 蕃茄半束 水菜100g木綿豆腐1個 梅子20g 白魚乾調味料各1茶匙 砂糖、醬油、醋、麻油做法水菜切成3-4cm段。豆腐用廚房紙巾包好,放置15分鐘,隔去水份,切1.5cm方粒。取去梅子的核,將梅肉切碎,加入調味料拌勻。將白魚乾放入鑊內用小火炒香。將所有材料放入碗內盛起即可。Recommended Japanese kitchen 日式廚房salad水菜と豆腐の梅じゃこサラダ豆腐水菜梅子沙律 0 ← Previous Post豆腐の茶巾蒸し 豆腐茶巾蒸 Next Post →ししとうの佃煮 佃煮小尖椒 You Might Also Like Walnut Bread 合桃包 Petit French Roll 法式小麵包 Sourdough Cinnamon Rolls 酸種玉桂卷No CommentsLeave a Reply Cancel ReplyName * Email * Website ΔThis site uses Akismet to reduce spam. Learn how your comment data is processed.
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