[愛煮] 升級版柴魚湯冷麵

與前篇 #柴魚湯冷麵 (https://goo.gl/mQqFZ2)有一點不同在於材料和步驟。

材料多了:

1、金黃玉米顆粒

2、鮪魚肉醬

方法:

上面材料在前篇步驟的第 5 之前放。

Tips:

1、在柴魚片之前放,是因為玉米跟鮪魚比較重且有水份,會壓壞柴魚片並影響柴魚片乾脆的口感!

2、放材料時用湯匙挖起用力壓成圓圓湯匙狀,方便、好放又好看。

3、用金黃無調味玉米顆粒比較漂亮也比較健康,更不會搶掉柴魚醬油高湯風味、與哇沙米衝突;但也可依個人口味、配色喜好選擇有甜味的水果玉米顆粒、雙色或三色玉米顆粒。

4、用水煮鮪魚比較健康,也不會搶掉柴魚醬油高湯風味、與哇沙米衝突;但也可以選用有調味跟油的鮪魚肉醬,整體口味會更鹹甜。

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愛吃也愛煮 Eat & Cook

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#愛吃也愛煮 #我的味道我懂 不分享成功的料理,而是分享大大小小失敗的料理、以及簡單好吃的小菜小點心,讓大家一起來下人生該「怎麼吃」的指導棋! #EATandCOOK #MyFlavorMyStyle #FailCuisine #HowToEat #GoodTaste #SimpleDishes #Discussion

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