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魷魚刻花在料理上看到刻花刀
除了美觀外,也是因為她們的肉身比較厚,
若不開花刀,很難熟的均勻,
所以才需要刻成花片,好看又好調理。
魷魚刻花冰下鍋熱炒,5分鐘一道菜!
材料:花枝、韭菜、蒜頭、紅辣椒半根
調味:塩、米酒、水、胡椒粉
做法:先開小火爆香蒜末,蒜末飄出香味後下花枝刻花或魷魚刻花,
改大火翻炒一下,然後下適量的塩及水炒熟,再下韭菜段跟辣椒翻炒,
待韭菜有點軟後,沿鍋邊嗆點米酒在炒幾下最後加點胡椒粉就可以起鍋囉!!
簡單料理就能品嘗到清甜不腥噪的美味
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