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原料
玉米筍: , 白菜: , 松仁: , 胡蘿蔔: , 蔥: , 蒜: , 白糖: , 白醋: , 蒸魚豉油: , 水澱粉: , 鹽: , 麻油:
步驟
1白菜切葉留幫,先橫向斜切刀,再順切條,用涼水泡10分鐘,既成鳳尾狀,加鹽打焯、過涼
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2胡蘿蔔去皮切成細條
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3玉米筍剖成四瓣,也用水焯過
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4兌調味汁:白糖、白醋、鹽、豉油、水澱粉調成糖醋汁
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5鍋入油,下入蒜片,小火煸香
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6下胡蘿蔔條煸至變色至軟
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7下入白菜條、玉米筍條大火快速翻炒
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8倒入調味汁大火翻炒均勻,即可出鍋
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小技巧
白菜條若焯水一定要快,不要焯老了。