原汁原味白灼三彩时蔬

2024-05-29 11:59:33 1145

原汁原味白灼三彩时蔬
现在吃惯了重口味的菜肴,也让我们舌头的味觉也变得越来越重,但是有时候真正的美味就是可以吃到食物原有的味道,所以过年里有着大鱼大肉的美味同时,一些简单的白灼菜肴,可以保留和衬托食材本身的味道。今天的一道白灼三彩时蔬,只用酱油作为调料,轻盐轻食的料理,可以减缓肠胃的负担,也可以补充我们每天必需的膳食纤维。

Details of ingredients

  • 金针菇150g
  • 胡萝卜100g
  • 茼蒿100g
  • 奇亚籽2g
  • 奇亚籽油10ml
  • 六月鲜轻盐10克特级原汁酱油30ml

Technique

  • 难度简单
  • 工艺
  • 口味清淡
  • 时间十分钟

Steps to make 原汁原味白灼三彩时蔬

  • 1.准备食材:胡萝卜洗净切丝,茼蒿去叶留梗备用。
  • 2.在锅内倒入清水煮开。
  • 3.先放入胡萝卜丝汆烫2分钟。
  • 4.再放入茼蒿梗继续汆烫2分钟。
  • 5.最后放入金针菇汆烫5分钟之后关火。
  • 6.将所有的食材盛入盘中,淋上六月鲜10克轻盐特级原汁酱油。
  • 7.差不多酱油的用量为30ml。
  • 8.倒入10ml奇亚籽油。
  • 9.最后撒上一些奇亚籽点缀即可。
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