拌藕片
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<font face="Simsun "><font size="4"><font color="#0000ff">烹製方法（二人份） <br />
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材料：</font></font></font><br />
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<font face="Simsun "><font size="4"><font color="#0000ff">蓮藕(1節)、楊桃(1隻)、紅菜椒(1隻)、小番茄(5隻)<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">調料：</font></font></font><br />
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<font face="Simsun "><font size="4"><font color="#0000ff">海天蘋果醋(1/2杯)<br />
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1 蓮藕去皮洗淨，切成0.3厘米厚的片，放入清水中浸泡，洗去多餘的澱粉。<br />
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2 楊桃洗淨去頭尾，刨去角邊，切成星星狀的片，放入淡鹽水中浸泡。<br />
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3 紅彩椒去頭尾，去掉籽和白筋，切成細絲；小番茄去蒂洗淨，切成兩半。<br />
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4 燒熱鍋内的水，放入蓮藕片汆燙30秒，撈起過冷河瀝乾水。<br />
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5 取一大碗，依次放入紅菜椒、小番茄、楊桃和蓮藕片。<br />
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6 淋入1/2杯海天蘋果醋，用筷子攪拌均勻，稍醃5分鐘。<br />
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7 取一空盤，擺入紅菜椒、小番茄、楊桃和蓮藕片，淋入蘋果醋，即可上桌。<br />
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廚神貼士<br />
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1、挑選楊桃，以果皮光亮，皮色黃中帶綠，棱邊青綠爲佳。如棱邊變黑，皮色接近橙黃，表示己熟多時；反之皮色太青會過酸。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">2、蓮藕去皮切片後，要放入清水中浸泡，以免氧化發黑；此外，煮藕時忌用鐵器，以免蓮藕色變黑。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">3、此菜應選用脆藕來入菜，蓮藕有粉藕與脆藕之分，粉藕呈微紅色，易煮爛，口感粉滑，適合燉湯；脆藕呈淺白色，不易煮爛、韌性好，甜嫩多汁，可清炒、涼拌或油炸。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">4、蓮藕質地脆嫩，生食熟食皆可，因此汆燙時間不宜過長，以免蓮藕過熟，失去爽脆的口感。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">5、蘋果醋味道酸甜，既有醋的酸味，又有蘋果甜香之味；如果買不到蘋果醋，可用普通的涼拌醋、米醋或白醋來代替。</font></font></font><br />
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