藕断丝连
2016.05.25
食材:
新鲜莲藕 150g、泡椒 50ml、鲜花椒汁 50ml、嫩莲藕 150g、鲜荷花 10g
调料:
盐 1g、幼砂糖 5g、白醋 100ml、泡椒汁 50ml
 
做法:
1.先将莲藕洗净切小段
2.将野山泡椒与鲜花椒汁、泡椒汁、盐、幼砂糖,白醋做成调味汁
3.将洗净的莲藕浸泡在调味汁中腌泡一周
 
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