乾拌豆豉蚵 鮮甜不死鹹
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2014-5-4 15:35 上傳</div>
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<strong><strong><strong>材料：新鮮蚵仔、蔥、豆豉、薑、辣椒<br />
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調味：醬油膏1大匙、烏醋、糖、米酒1大匙<br />
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作法：<br />
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1.豆豉泡米酒（浸泡前可先壓扁豆鼓）、蔥切小段、薑切末、辣椒切小段。<br />
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2.蚵仔下鍋汆燙1分鐘撈起備用。<br />
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3.起鍋熱油爆香蔥、辣椒、豆豉拌炒，再加入薑末、豆豉米酒水、醬油膏、米酒、蚵仔翻炒均勻。<br />
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4.最後加少許烏醋、糖拌炒後即可盛盤。</strong></strong></strong><br />
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