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E. EXCEL North America Blog

「多蔬彩」炒蘑菇豆腐沙拉

  • 1 盒軟豆腐,切塊
  • 1 包 「多蔬彩」
  • 2 根蔥,切碎
  • 1 茶匙 蒜末
  • 2 湯匙 蠔油
  • 5 朵乾香菇,浸泡、瀝乾並切片
  • 1 茶匙 芝麻油
  • 1茶匙糖
  • 1茶匙白胡椒
  • 1大匙 炸蔥(可選)
  • 2茶匙 「丞燕歐蜜油」
  • 2把香草生菜混合物
  • 6 個櫻桃番茄

「丞燕歐蜜油」鍋中加熱油。加入大蒜,以小火炒至略呈金黃色。加入蘑菇片、「多蔬彩」、蠔油,攪拌至蘑菇變軟。加入糖、芝麻油和胡椒粉,短暫攪拌後關火。將豆腐拌入醬汁中,撒上蔥和炸蔥即可食用。

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