韓式涼拌菠菜시금치무침[一]
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熱量
食材
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368g
步驟
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去根菠菜:368g 鹽:1/4小匙 醬料: 蒜末:1顆 芝麻:2/3大匙 鹽:1/8小匙 醬油:1大匙(15g) 香油:1大匙 ，煮一鍋適量的滾水，水滾後加鹽巴再放入菠菜川燙1分鐘以內。
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取出後沖涼水
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沖涼水後擰乾水分加入醬汁拌勻即可。
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小叮嚀: 1.川燙時加鹽可以去除青菜的青澀味，葉菜類的川燙時間最好不要超過1分鐘口感較好。 2.沖涼或泡冰水可以讓蔬菜更爽脆，更可以保持色鮮。
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上桌可以再撒些芝麻擺盤!
小撇步
3.更多圖文延伸閱讀:http://bit.ly/21UoV5k
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