【采秀私房菜】涼拌菘絲
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<div class="y">2013-7-22 11:47 上傳</div>
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涼拌菘絲是炎炎夏日的開胃菜(圖：林秀霞/大紀元)<br />
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<strong><font color="#2e8b57">材料：</font></strong><br />
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山東大白菜幫（梗）6片、蔥1支、辣椒1支、杏仁(或其他堅果)適量。<br />
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<strong><font color="#008000">調味料：</font></strong><br />
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糖、醋各1.5大匙、香油少許、鹽巴適量。<br />
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<strong><font color="#008000">做法：</font></strong><br />
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1、杏仁切小碎片。<br />
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2、蔥切細絲、辣椒去籽切細絲，白菜幫（梗）洗淨切薄片後切細絲，一起泡冰水3分鐘，撈起瀝乾水份。<br />
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3、糖、醋、香油及鹽巴先拌勻，再與蔥絲、辣椒絲、白菜絲拌勻後，撒上杏仁碎片即可食用，可另加香菜梗、豆乾等一起食用，則口感更棒，也可依各人口味增減各項材料及調料。<br />
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<strong><font color="#008000">後記：</font></strong><br />
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「菘」就是「（大）白菜」，原產於中國，唐代尚有白菘、紫菘和牛肚菘等品種。<br />