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芥菜雪裡紅
本帖最後由 a1234568454 於 2021-5-9 10:09 AM 編輯芥菜雪裡紅
食材絞肉
300~500g
蒜頭
3粒
辣椒
1支
芥菜
1把
醬油
ㄧ匙
糖
少許
白芝麻
少許
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F864162%2F56560de6dab087e4.jpg&width=400芥菜買回後一葉一葉清洗陰乾。*將芥菜放入塑膠袋，加入大量鹽巴，反覆搖晃或搓揉至整體葉子出水，即芥菜變色至燙過的翠綠色即可。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F864164%2F452de638dfb33a7e.jpg&width=400可以一次製作大量，分袋包裝後冰在冷凍庫，要食用的前一晚，拿出於冷藏退冰即可。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F864167%2Fcb65e00aec961597.jpg&width=400芥菜清洗後，擰乾水份，切成末。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F864172%2F712190f1cc7a9148.jpg&width=400將絞肉隔水退冰或是前一晚取出冷藏退冰。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F864173%2F72e762051815ee9d.jpg&width=400蒜頭約3顆切成末狀。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F864174%2Ffa90d988b866231c.jpg&width=400倒入絞肉，使用文火逼出絞肉的油。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F864175%2Fcb2dd85747ecdb85.jpg&width=400待絞肉變色後，持續翻攪。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F864177%2F60272e1f5f2d65a6.jpg&width=400此時加入蒜末持續翻攪至絞肉全部變色。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F864178%2F600d87ec488eb844.jpg&width=400倒入一小匙醬油，少許糖。*加入芥菜末進行翻攪。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F864179%2F991eab11dc6ac489.jpg&width=400
[*]加入辣椒少許，持續文火攪拌，煸炒至水份乾掉即可盛盤。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F864183%2Fd58eab62a8338945.jpg&width=400盛盤後撒上少許白芝麻即可上菜囉！
小撇步*將退冰後的芥菜先行清洗擰乾，可將多餘鹽分去除。
*醬油一小匙是要讓絞肉上色用，鹹度依個人喜好調整喔！
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