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雞絲拌黃瓜
本帖最後由 a1234568454 於 2021-4-30 08:48 AM 編輯雞絲拌黃瓜
材雞胸肉
一副
小黃瓜絲
一條
紅蘿蔔絲
少許
鹽
1.5小匙
香油
1大匙
[*]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%2F1872326%2F529042aed840316d.jpg&width=400雞胸肉用一小匙鹽抹勻，放進電鍋外鍋放一杯水蒸熟⋯
[*]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%2F1872327%2Ff8d919e2bc6380eb.jpg&width=400小黃瓜和紅蘿蔔切絲➕半小匙鹽拌勻⋯
[*]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%2F1872329%2Fb26b7a99a6f8cab8.jpg&width=400將黃瓜拌鹽後釋出的出水份倒掉，黃瓜拌鹽後釋出的水不好喝，會影響風味，所以將水份瀝除，不需刻意去擠壓或濾的很乾。
[*]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%2F1872328%2Fa74d684cb4afb4ce.jpg&width=400蒸熟的雞胸肉撥絲⋯
[*]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%2F1872330%2F5c8a90478362be4f.jpg&width=400將雞胸肉絲和黃瓜絲加一些香油（辣椒）拌勻即可
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