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原料
蕨根粉 100g, 清水 适量, 盐 少许, 糖 少许, 李锦记薄盐生抽 3大勺, 恒顺香醋 3大勺, 自制辣椒酱 2大勺, 辣油 一大勺, 橄榄油 1大勺, 蒜头 2瓣, 香葱 一根, 辣椒 一小个(我用瓶装剁椒),装饰用, 芝麻 少许,装饰用
步骤
1煮一锅清水
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2煮沸后,倒入蕨根粉
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3蕨根粉软化后,盖上锅盖,关火。利用余温焖煮至无硬芯
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4过凉水后,用净水泡着。请在一个小时内食用
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5准备调料,倒入3勺生抽把盐糖化开
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6调入辣椒酱和辣油
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7捞出蕨根粉沥去多余水分,放入碗中,撒上葱花和辣椒碎,倒上三勺镇江醋
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8预热,拿个锅,倒上少许橄榄油
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9等油温升高,即可倒入蒜末爆香
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10倒入前面的酱油料,关火
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11撒入适量白芝麻
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12煮开后,浇在蕨根粉上
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