![涼拌小松菜 (6) 涼拌小松菜 (6)](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMr0pDds1UByiaHcoTQr7883u8NGRlryum7NVIp2ymJUuvX3HGiSn8nklUYpFiHiNRXSSH0AdSNwvKypwFY6YGVHItJYlLrAd_waqYkiWt1Jx4AIp_y5POXCyIlGrqBYl9weLkjDSCGJib/s1600/1346407655-1314317777_n.jpg)
日本料理常常會有的涼拌小松菜,小松菜淋上鰹魚醬油,再灑上些許柴魚片就很美味。木不子將調味料做了些許改變,走台式涼拌小松菜風格。
食譜來源:
木不子廚房做實驗
食材:
小松菜 1把
調味料:
醬油 1湯匙
醋/烏醋 1/8茶匙
麻油/香油 1/8茶匙
白芝麻 適量
步驟:
1. 煮一鍋水,同時將小松菜洗淨,切除根部。
![涼拌小松菜 (1) 涼拌小松菜 (1)](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlz_j0pu5RIiD-0MVwVqbDcfefhzNaZqFnwzc1xK9D2dc1Bs6I70xGQV1bZ1qwn54u7OBYfgZXo6IFxqjm8RvRMR-rgMT_cj1pjMTVbh0xlJrJoPBLnOSvHeOmkOhc_nYtki7XvQZaEmbJ/s1600/1346407717-711018905_n.jpg)
2. 將整束小松菜放入滾水川燙。
![涼拌小松菜 (2) 涼拌小松菜 (2)](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1mDLe0MZBVtPnG33KfrzepzQ13LSZopqUqp6UdM1tqQAnxt-FiJmuaQIC6gI492pFSZ2XXaaFeqUhCXfn3dD9mg9IP_7O6-OmKrLUiUXRjcOqbPrxpQtKGB_EuFxS90XQ8alkSDASKlBr/s1600/1346407818-872363314_n.jpg%25253Fv%25253D1346407819.jpg)
3. 川燙完畢,取起沖冷開水降溫。再用剪刀剪段。
![涼拌小松菜 (3) 涼拌小松菜 (3)](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWko428gOfLbSviXWfE_7XTYuzKt_j_AGuTCkPgQFUQxiv4YQGE1W3v7KrIGDmN2-OSv1YoKZ7QHFlOsxwsdk8I-XVBqf5LuyYVSdro58pNaZm0P_NcS66nqbTguDjIVzhtONaHzy-2iY/s1600/1346407856-3641694545_n.jpg)
![涼拌小松菜 (4) 涼拌小松菜 (4)](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSuRGzl9rLbukvkKDBOTpiIDKXg1ekLzNa2mM1iulP2TIpy4CrQjt0gWKojKPRal7W8ichyphenhyphenCzsSjmzup1U-BagnefxODbwXgmlaDmdArHgv488-X39J0f8RbD2dyJjAjaYrrdoetl4HEa/s1600/1346407951-997651682_n.jpg%25253Fv%25253D1346407952.jpg)
4. 調味料混合攪拌均勻,淋上小松菜即可。
![涼拌小松菜 (5) 涼拌小松菜 (5)](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEn2J2UOha16ARta9ztiYUVLDjaQD349B9z7X-w8J54YuTWNTzRD94Fsc5FClCKUQ03C-2A9EuPjXeUXmKERbgq_tkKtw2piaaMvj-7TELW6ooQXBcruuURA9zYp4UQO-8qvPuMVOW5k6m/s1600/1346408017-4112477526_n.jpg)
木不子的小分享:
1. 蔬菜川燙後再切割,可減少川燙過程流失的營養素。
2. 用蒸煮的方式取代川燙,所需時間較常,但可以保留更多營養素。
3. 一湯匙=15CC 一茶匙=5CC
![涼拌小松菜 (7) 涼拌小松菜 (7)](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVIT2M2JsSuvVD0f3kjYAIIZMKuwWsQRvlZfqoNgJ43x4F8xI3kisBVsQWc23rTtMX5avg3XE0a8uRy1gTzlkRMRFvYzF2gOfJm3mmWyHOScJ9R_4nC5K-3WM9vSLXenulFid-6SV3Qgua/s1600/1346408123-3690984727_n.jpg)
![涼拌小松菜 (8) 涼拌小松菜 (8)](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWr_ruytqc0NXJiV0mCtC3Z1DaN77ijtIDoZVUiIA2usHNF_C9xC9WiRVKZN7xh7rW4m1-u4U1wU4rvOoAFPa5JdB0CSNwJl3IEo5M3JCfBO6Goa6INbureao3cHu-0lTFnWYku9y5Ae1I/s1600/1346408123-4063832507_n.jpg)
![涼拌小松菜 (9) 涼拌小松菜 (9)](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWnU2Imfe88e-40Q3xwyQ4H_LgmBpG5Qko4KscpPoPXObhm7NshwnJMYXHIzJfZ7vHpQ9pK3YUv0B0r9TuQG6AtwkPnoyJPW1ojXsEmG4UQ7HuGNi2Az8_saZdKd31Oq2OIgdHtmqAFHS/s1600/1346408123-2879152277_n.jpg)
留言
版主回覆:(04/05/2013 01:49:35 PM)
川燙完後用剪刀剪,會方便許多:) 也不用水中撈菜撈很久.